Sausage- Potato and Cheese Frittata Recipe

Sausage, Potato & Cheese Frittata

Servings

Prep Time

Total Time

Gluten Free

12

35 min

35 min

Yes

Packed with red peppers, potatoes, cheddar cheese and pork sausage, this breakfast frittata is a great addition to any breakfast menu.

Pork Breakfast Sausage Links with Eggs and Potatoes

This recipe is made with

Uncooked Pork Sausage Links

Product Information

You can also make this recipe with

Uncooked Pork Sausage Roll, Mild

Ingredients

3 tablespoons butter
12 ounces shallots or sweet onion, chopped
24 ounces Jones Dairy Farm Uncooked Sausage Links, cut into 1/2-inch pieces
18 large eggs
3/4 cups milk or half and half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups diced cooked potatoes or thawed frozen diced hash brown potatoes
12 ounces roasted red pepper strips, canned, drained  
2 1/4 cups sharp cheddar cheese, shredded

Preparation

Step 1
For each frittata, melt 1 tablespoon butter in 10-inch sauté pan on medium heat. Sauté one-third of the shallots, about 1 minute.

Step 2
Add one-third of sausage. Cook on medium heat 6 minutes or until sausage is cooked through and shallots are tender.

Step 3
Meanwhile, combine eggs, milk, salt and pepper until well blended. Stir potatoes and peppers into egg mixture.

Step 4
Add one-third of egg mixture to sauté pan. Cook 8 minutes on medium heat or until bottom of frittata is golden brown, lifting edge with a spatula to let uncooked mixture flow to bottom of pan. Bottom will be browned and top center still slightly wet.

Step 5
Sprinkle one-third of cheese over top. Place under salamander 1 to 2 minutes to melt cheese. Cut into 4 wedges to serve. Repeat twice with remaining egg mixture as needed.

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