Traditional recipes

Sausage and tomato breakfast frittata recipe

Sausage and tomato breakfast frittata recipe

  • Recipes
  • Dish type
  • Breakfast

This tasty take on sausages will be sure to go down well with the whole family. Enjoy as a leisurely breakfast at the weekend or make ahead and eat on the move during the week.

5 people made this

IngredientsServes: 2

  • 125g new potatoes
  • 1 tablespoon rapeseed oil
  • 4 cooked sausages, sliced (e.g. Cumberland)
  • 6 medium eggs, beaten
  • 1 (200g) tin reduced sugar and salt baked beans
  • 2 tablespoons chopped fresh parsley
  • salt and pepper, to taste
  • 150g cherry tomatoes, halved

MethodPrep:10min ›Cook:18min ›Ready in:28min

  1. Cook the potatoes in a saucepan of boiling water over a high heat for 6 to 8 minutes until tender. Drain then cool and slice.
  2. Heat the oil in a 20cm frying pan and fry the potatoes and sausages for 2 minutes.
  3. Beat the eggs with the beans and parsley and season. Add the tomatoes to the pan and pour over the egg mixture, cook gently for 6 to 7 minutes until golden brown underneath.
  4. Place under a preheated grill for 3 to 4 minutes until golden and no longer runny. Allow to rest for a few minutes before removing from the pan and serving.


If you have any leftover frittata this is great served cold in wedges for breakfast the next day.

See it on my blog

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4-Ingredient Sausage Tomato Frittata

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here .

This 4-Ingredient Sausage Tomato Frittata is simple, delicious, and a great option for anyone who cooks for a crowd or likes to meal prep for a week of healthy eating!

I have made this frittata more times than you can shake a stick at. Seriously! It calls for 6 ingredients (two of which are salt and pepper), making it a wonderfully simple breakfast option to keep at the top of my head. I can always remember to snag a few extra tomatoes, dozen eggs, breakfast sausage, and fennel seeds (if I'm out) while I'm at the store. This dish is incredibly easy to pull together, makes a large number of servings, and tastes GREAT.

There's some kind of magic that happens between the tomatoes, sausage, and fennel …it sounds simple, but the combination brings so much flavor and is incredibly satisfying. I love to make this frittata on days when we have company for breakfast or brunch! I also like to whip it up so that I can have a good 4 to 5 days worth of leftovers. Ready-to-go breakfasts can be a total healthy day game changer if your mornings are as fast-paced as mine.

Sausage-Potato Frittata Recipe

This smoky, savory, and filling frittata is going to be a breakfast-time winner. Its hearty ingredients will win over your morning crowd. Start by cooking smoked sausage and sliced baby red potatoes in a piping hot skillet. This will give the sausage a nice golden crust and ensure the potatoes are nice and tender for your frittata. Be sure to grease the inside of your slow cooker so that nothing sticks during the cooking process. Next, you&rsquoll layer the ingredients starting with the sausage and potatoes. A mixture of eggs, milk, parsley, chives, salt, and pepper comes next. You won&rsquot want to skimp when it comes to adding the shredded Monterey Jack cheese. It will give your frittata a deliciously gooey topping. Once all your ingredients have been added to the slow cooker, close the lid and cook on the low setting until the frittata is set. Plan for around two and a half to three hours of cook time. After plating, top each serving with chopped fresh flat-leaf parsley and chopped fresh chives.


If you’re like me you don’t have a lot of time to make a healthy breakfast in the mornings…

All that is about to change with this easy keto friendly frittata!

You may be wondering what is the difference between a quiche and a frittata? A frittata has more eggs and vegetables and less cream, while a quiche has more cream and eggs and less vegetables.

First things first! Preheat your oven to 425F.

Now heat in a 10 inch oven proof skillet over medium heat.

Add in sausage, onion and bell pepper.

Cook and crumble sausage until sausage is cooked through and onion and bell pepper are soft.

Now in a large bowl mix together eggs, parmesan cheese, heavy cream and parsley.

Once you have mixed that well. Pour the keto frittata mixture on top of sausage mixture and stir.

Remove your skillet from heat and place skillet in preheated oven for 20 to 30 minutes or until the center of the frittata is set.

In just 30 minutes you have a savory, full of flavor breakfast that looked like you cooked all morning! Yummy!

Did you make this Keto Frittata with Sausage Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer


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Wake-Up Frittata

Easy to make. No fuss-No crust! Great for breakfast, lunch or dinner, this recipe is rich in flavor with Johnsonville® Breakfast Links and fresh vegetables.

Easy to make. No fuss-No crust! Great for breakfast, lunch or dinner, this recipe is rich in flavor with Johnsonville® Breakfast Links and fresh vegetables.


chopped green bell peppers

chopped yellow bell peppers



Cook sausage according to package directions or grill sausage according to directions in a JOHNSONVILLE® Sizzling Sausage Grill PLUS. Cut into coin-slice pieces set aside.

In a skillet, cook and stir peppers and onions in oil until tender about 5 minutes.

Add sausage and ripe olives into pepper and onion mixture.

In a bowl, whisk eggs and milk add salt and pepper.

Pour egg mixture over sausage and vegetables.

Cover and cook over low heat until center is set 6 to 8 minutes.

Turn off heat and remove cover.

Top with cheese and tomatoes.

Replace lid let stand 2 to 3 minutes or until cheese is melted. Cut into wedges serve hot.

20 Frittata and Strata Recipes Just Right for Brunch or Dinner

What unites the delicious frittata and it's bready casserole counterpart, the strata, is the mighty egg. Both stratas and frittatas are incredibly versatile dishes, and we think they're just the thing for breakfast, brunch, or even dinner.

You've likely heard of a frittata, and while everyone has their favorite recipe, we think the perfect rendition is one with zucchini and provolone, as shown here. Whatever ingredients you choose, every frittata is a dish of Italian origins that resembles a round, open-faced omelet or crustless quiche. The frittata is the ultimate "everything but the kitchen sink" recipe, where eggs and the various nubs of cheese and ends of veggies or meat are all you need to make something fabulous. Frittatas also make a mighty fine blank canvas for displaying beautiful in-season produce all year round, be it sliced heirloom tomatoes or earthy sautéed mushrooms.

While not as quick as an egg scramble, frittatas still come together quite fast for those occasions where you're wanting something prettier and sliceable. If you have eggs, 20 minutes, and a good nonstick skillet, then you can have an easy and delicious lunch or dinner using nothing but leftovers and forgotten produce!

Where a frittata is the last-minute hero of mealtime, a strata could be more aptly described as the calculated general. Right at home in the casserole family, a strata at its simplest is a mixture of stale bread, eggs, and cheese, though we like to think of that as a starting point&mdashmix-ins like crumbled sausage or bacon, sautéed greens, and leftover cooked veggies like mushrooms will make wonderful additions and help add interest and texture.

Stratas are a natural candidate for assembling the night before&mdashthe more time you give the egg mixture to soak into the bread, the more custard-like the final texture will turn out. Then, come morning, all you'll need to do is turn your oven on and bake it, making stratas the perfect anchor dish for an easy brunch or for a holiday morning. A bonus: Because stratas are so dense, they will stay warm on the counter for at least an hour, so they're great to put out for guests who prefer to graze.

So, whether you flip through this collection of recipes and get inspired to make an elegant frittata for lunch, or you're finally ready to put that old baguette in your freezer to use in a strata, learn to speak their language by following a few of these recipes at first, then forge your own path with whatever ingredients you have on hand.

Baked Tomato and Cheese Frittata

This tomato and cheese frittata is a simple, quick breakfast at a reasonable calorie count. You can slice into smaller pieces and eat with a fork or place on an English muffin or croissant and add some protein like bacon or sausage, you now have the Ultimate Breakfast Sandwich Recipe. Or cook and then crumble the sausage and add to the egg mixture. Having the sausage incorporated directly into the tomato and cheese frittata makes it that much easier to eat if you are using the frittata as a grab and go meal.

How to Jazz Up Store Bought Sausage

Store bought sausage can be jazzed up with some fresh herbs like sage or with dried spices like crushed fennel seeds. Or try our Breakfast Sausage Recipe. You won’t believe how easy it is to make your own sausage, in literally 10 minutes you will have fresh sausage that tastes so much better than any grocery store sausage. But if time is limited please don’t hesitate to use your favorite brand.

How to Make a Tomato and Cheese Frittata

If you are in a huge hurry, then pour the tomato and cheese frittata egg mixture into a greased muffin tin which reduces the cooking time from 25 minutes to about 15 minutes. You also get the advantage of individual servings which are easy to freeze and reheat right from the freezer. Much better than stale drive through food. You can reheat and eat as a muffin on the go. Or crumble and reheat, place on an English muffin and have a sandwich. My favorite way to serve this tomato and cheese frittata is to bake it in the 9″ X 13″ pan, after baking place on cutting board and then cut into circles with a cookie cutter. I personally like these better than the muffin tin for two reasons. The egg custard is thinner so it’s easier to eat and doesn’t have that extra heavy amount of egg in one bite like the muffin does. Same concept as making “muffin tops” instead of muffins. I also think they reheat from the freezer better than the muffins since the frittata circles are thinner, don’t take as long to heat up so don’t overcook the egg. The tomato and cheese frittata circles hold together real well so make a great grab and go breakfast.

Use parchment paper to make it easier to lift the frittata out of the baking pan onto the serving dish or cutting board

A tomato and cheese frittata is basically an old fashioned quiche without the crust, thus without all of those extra calories that the flour dough adds. The fact that you can mix and then throw right into the oven takes all of the hands on time down to about 15 minutes and cook time to about 25. You can also mix everything the night before, put in the prepared pan and refrigerate. The next morning give the tomato and cheese frittata mixture a quick stir in the cooking pan, pop in the oven and enjoy a few minutes later. Ah, the joys of a hot breakfast.

Italian Sausage Frittata with Peppers and Onions My mom is the queen of April Fool’s. And that doesn’t just mean making sausage frittatas that taste like pizza. Sometimes I think we might as well skip the Mother’s Day festivities, since she already gets so much joy at our expense the month prior. I’ve inheriting this sadistic love of pranks to some extent, along with my father’s perverse love of watching people trip. He sent me this video a few weeks ago and I could just picture him sitting at his computer giggling like a 5th grader. But my mom takes sick pleasure at someone else’s expense to a whole other level on April Fool’s Day. One year she told me that the closet in my childhood bedroom had flooded and all my clothes were covered in mold, so would probably be ruined. Enough time elapsed before I realized it was April 1st for me to have a full meltdown. My mother has learned to wait long enough for tears to materialize before putting us out of our misery. Another year, my dad spent the entire day thinking that the workman on Martha’s Vineyard had accidentally bulldozed through our house. When she finally let him down, he was so furious he didn’t speak to her for several days. I got the in-person treatment another year. And had my intercom not had video capabilities, my mother might have gotten away with something equally perverse. But I guess I’ll never know what tricks she had up her sleeve. What this did mean though was that I got to have an impromptu lunch date with my mom. Luckily, I had been re-testing this Italian sausage frittata recipe, because mom just so happens to be the frittata queen She said that her slice tasted just like a pizza, which was exactly what I was going for (April Fools?). Her presence also meant that there was still time to get Charlie, who thanks to our collective foolsing prowess, for a brief hour thought that he was going to be the new face of Just Salad’s promotional campaign for VIP blue bowl members. In case you were wondering, my mom laughed for three straight hours afterwards. I’m still trying to think up what to get my mother this year. I have a few ideas, but I’m not dumb enough to link to them in this post. So for now, you’ll just have to settle for this Italian sausage frittata recipe with peppers and onions. It might not fool anyone into thinking it’s a pizza, but it’s so delicious that during the other 364 days of the year, it won’t matter. Make sure to read on for the sausage frittata recipe, and for the new how-to video I made! Tomato Basil Frittata

Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Healthy Home Cookbook. Recipe Credit: Barbara Seelig-Brown . Photo Credit: Renee Comet.

This frittata makes great use of leftover spaghetti. It has all of our favorite things like tomatoes, basil, and Parmigiano-Reggiano, and the extra protein from eggs. Use a good-quality egg that is lower in saturated fat. If you like spicy dishes, use the crushed red pepper flakes instead of the black pepper. Serve with a salad or fruit and you’ll have a high-protein, quick, and easy meal. You can also add vegetables such as asparagus or broccoli to this dish.