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    Home » Budget Recipes

    Sausage Vegetable Frittata

    Published: Sep 27, 2015 · Modified: Jun 19, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
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    Enjoy an easy, make-ahead egg dish full of flavor. This Sausage Vegetable Frittata is great for breakfast, lunch, or dinner.

    Love eggs? Got extras? Be sure to check out our recipes for what to make with eggs.

    Sausage Vegetable Frittata from Good Cheap Eats

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    Next month my brother is getting married. Though he and his fiancee live in Santa Clarita, they’re holding their wedding in Carlsbad, not too far from where we live. He went to college here, and they enjoy vacationing here.

    In addition to all the excitement of a wedding and seeing my immediate family, some of my favorite extended family members are coming to town. This means that I get to feed people!

    Honestly, feeding people is one of my very favorite things to do. I guess I chose the right career, right?

    Between the wedding company and the holidays that are fast approaching, I’m planning yummy meals that will easily feed a crowd without sending my grocery budget into shock. This Sausage Vegetable Frittata is one that definitely makes it onto the list.

    This Sausage Vegetable Frittata is so easy to prep, can be made ahead (or even frozen), and tastes great for breakfast, lunch, or dinner. Serve it with home fries and a fruit salad for brunch, or add a salad and garlic bread for dinner. It’s so versatile and sure to please the masses.

    I’ve made it with both fresh roma tomatoes and with sundried tomatoes (they’re easier to keep on hand). The kids prefer this dish with the fresh tomatoes, while I prefer it with the dried. Tomato, tomato, do what you want.

    If you’re making this to freeze, be sure to cool the fillings before adding the eggs. Then freeze the casserole unbaked. The night before you want to serve the frittata, thaw it in the fridge overnight; it will be ready for baking in the morning.

    Note: if you want to make this dairy-free, simply omit the cheese.

    Also of note: If you make the Sausage Potato Soup I mentioned last week, this is a great dish to prep at the same time. Both contain similar sausage and veggies. Work once and eat twice.

    Money-Saving Tip

    Remember you can freeze cheese that you won’t use right away. Package shredded or crumbled cheeses in portion sizes so you can whip up recipes in a matter of minutes.

    Tools I use for this recipe:

    • 9×13 Pyrex pan
    • Ergo Chef chef’s knife
    • nonstick skillet
    • Ergo Chef cooking tongs
    • box grater for cheese
    • stainless steel mixing bowls
    • Wire whisk
    egg dish on table with napkins and plates

    Sausage Vegetable Frittata

    Enjoy an easy, make-ahead egg dish full of flavor. This Sausage Vegetable Frittata is great for breakfast, lunch, or dinner.
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 10
    Calories: 206kcal
    Author: Jessica Fisher

    Ingredients

    • ½ lb hot bulk Italian sausage
    • 1 russet potatoes thinly sliced
    • ½ onion chopped
    • 3 mushrooms sliced
    • salt
    • black pepper
    • ¼ head broccoli , cut into 1 cup small florets, steamed until tender
    • 1 roma tomato chopped OR ⅓ cup julienned, sundried tomatoes
    • 4 oz cheddar cheese (shredded) (1 cup)
    • 9 egg
    • 2 teaspoon Dijon mustard
    • ¼ cup sliced black olives
    US Customary – Metric

    Instructions

    • Preheat the oven to 400 degrees. Grease a 9×13-inch baking dish with nonstick cooking spray.
    • In a large skillet over medium high heat, cook the sausage until no longer pink. With a slotted spoon, remove the sausage to the prepared pan and spread it evenly in the pan.
    • Add the potato, onion, and mushrooms to the skillet and cook until the onion is clear, the potato is tender, and the mushrooms have browned. Season to taste with salt and pepper. Distribute these vegetables over the sausage in the pan. Strew the broccoli and tomatoes evenly throughout the pan. Top with the cheese, if using.
    • In a large mixing bowl, beat the eggs and whisk in the Dijon mustard. Pour this mixture over the vegetables and meat in the pan.
    • Sprinkle the olives atop the eggs, and bake for 25 minutes or until set. Serve hot or warm.

    Notes

    Nutritional values are approximate and are based on 1/10 of the recipe. Refrigerate leftovers promptly and use within 4 days.

    Nutrition

    Calories: 206kcal | Carbohydrates: 5g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 362mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 12mg | Calcium: 121mg | Iron: 2mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
    « Jace’s Breakfast Burritos
    Creamy Mushroom Pilaf »
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    Reader Interactions

    Comments

    1. Laurna

      October 10, 2019 at 8:50 am

      Can I make this the night before ? If so, how would I store it in the fridge?

      Reply
      • Jessica Fisher

        October 10, 2019 at 9:05 am

        Yep! Just assemble it, cooling the cooked meat and veg before adding the eggs. Then cover and store in the fridge overnight. Bake in the morning, adding a couple minutes if needed to allot for the cold pan.

        Reply
    2. Kirstin

      October 04, 2015 at 1:14 pm

      This recipe looks delicious. Do you rehydrate the sundried tomatoes before using them?

      Reply
    3. Billie

      September 28, 2015 at 4:57 am

      I’m not a fan of broccoli. How would spinach be?

      Reply
      • Jessica Fisher

        September 28, 2015 at 8:12 am

        Spinach would be great, or you could leave out the broccoli.

        Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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