This Easy Sweet Potato and Sausage Frittata is simple, flavorful and makes the perfect breakfast meal prep!
WHY THIS RECIPE IS WORTH MAKING
- Simplicity: Most of this recipe is made in one pan, making cleaning up a breeze. The only other pan you’ll need is for tasting the potatoes.
- Perfect balance of flavors: The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory, seasoned sausage and the onions and peppers.
- Packed with Protein: The eggs and sausage make this a hearty, high-protein breakfast that will actually keep you full.
- Customizable: You can easily add in different veggies, cheeses, or skip the sausage to fit your preferences. You can also use chicken or turkey sauce if you prefer.
- Meal Prep Friendly: This Frittata recipe reheats beautifully, making this perfect for busy mornings throughout the week.
TIPS WHEN MAKING EASY SWEET POTATO AND SAUSAGE FRITTATA
- Dice sweet potatoes evenly: Make sure you cut them into small, uniform pieces so they evenly, and at the same rate.
- Don’t skip pre-cooking the sweet potatoes: This ensures they are tender instead of undercooked in the finished frittata. You definitely don’t want that!
- Use an oven-safe skillet: A cast iron or some sort of oven-safe pan works perfectly for this recipe because you can go straight from stovetop to oven without any extra dishes.
- Whisk eggs well: Fully whisking your eggs incorporates air, giving you a lighter, fluffier texture.
- Season: You cannot skip this step! Make sure you season the sausage and veggies so that the flavor is balanced throughout, and not just on top.
- Don’t overload with veggies: Too many additional veggies can release excess moisture and make your frittata watery.
- Don’t overbake: Remove your frittata from the oven when the center is just set because it will continue to cook slightly as it rests.
- Grease your pan well: Use non stick cooking spray to prevent sticking.
WHY ROASTING SWEET POTATOES FIRST MATTERS
Roasting the sweet potatoes first guarantees tender texture, adds more flavor, and prevents excess moisture. This way your frittata turns out perfectly cooked, and not soggy.
WHAT TO SERVE WITH BREAKFAST FRITTATA
A flavorful frittata like this is perfect for a brunch spread. It can be served alongside some small batch strawberry muffins, or small batch blueberry muffins, and any of your favorite seasonal fruits!
FAQs
HOW DO I STORE THIS RECIPE?
Frittatas hold up well and are great for breakfast meal preps! Slice and store any leftover portions in a tightly covered container in the fridge for about 3-4 days. You can reheat briefly in the oven or microwave, just until warmed through.
WHATS THE DIFFERENCE BETWEEN A FRITTATA AND A QUICHE?
While both are egg baked recipes, the main difference is that a quiche is a baked egg custard usually made in a pastry crust and a Frittata is a crustless, open faced recipe that can be started on the stove and finished in the oven or completely coked in the oven.
HOW DO I KNOW WHEN A FRITTATA IS DONE?
A frittata is done when the center is set with a slight jiggle, the edges are lightly golden, and the top looks matte rather than wet. A knife inserted in the center should come out clean or with a little moisture, not runny egg. Remove it from the oven at this point, as it will continue to cook slightly while resting, keeping the texture soft and fluffy.
VARIATIONS
One of the best things about this recipe is that it’s easily customizable. You can totally add what you have in he fridge. It’s also a great wat to add in extra veggies or protein for breakfast in the morning. You can try some of the variations below:
- Veggies: You can add in mushrooms, tomatoes, or kale.
- Additional Protein: Bacon can be added to this frittata as well to amp up the protein.
Questions about these Easy Sweet Potato and Sausage Frittata? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!
Make-Ahead Sweet Potato and Sausage Frittata
Ingredients
- 1 lb Ground Pork Breakfast Sausage
- 7 Large Eggs
- ½ 6-Ounce Bag Fresh Spinach
- 1 Sweet Potato Peeled and Chopped into Small Cubes
- ½ Cup Red Bell Pepper Chopped
- 1 ½ Teaspoons Ground or Rubbed Sage
- Kosher Salt and Black Pepper, as needed
- 1 Teaspoon Smoked Paprika
- ½ Cup Yellow Onion Chopped
- ¼ Cup Heavy Cream
- Nonstick Cooking Spray, as needed
- Avocado Oil, as needed
- Shredded Cheddar Cheese Optional
Instructions
- Preheat the oven to 425°F. On a sheet tray, drizzle avocado oil over the chopped sweet potatoes and bake for about 20-25 minutes until fork tender. Set aside to cool.
- Reduce the oven down to 350°F. Lightly grease an oven-safe skillet with nonstick cooking spray and set aside.
- Heat a drizzle of avocado oil in a large skillet over medium heat. Add the breakfast sausage, and season with the sage, kosher salt, black pepper, and smoked paprika. Cook the sausage until it starts to brown.
- In the same skillet, add the chopped onion, and chopped red bell pepper, and cook for about 8–10ish minutes, stirring occasionally, until the onions are translucent.
- Add the spinach and cook until wilted and any excess moisture has cooked off.
- In a large bowl, whisk together the eggs, heavy cream, and a pinch of kosher salt and pepper until well combined.
- Place the sausage and veggie mixture evenly in the prepared pan with the non-stick cooking spray. Add roasted sweet potatoes on top. Pour the egg mixture evenly on top. Use a silicone spatula to gently stir once or twice to distribute everything evenly. Top with shredded cheddar cheese if using and gently stir again to mix in the cheese a bit.
- Bake in the oven for about 25-30 minutes, or until the center is just set and no longer jiggly, and the edges are lightly golden.
- Remove from the oven and let rest for 5–10 minutes before slicing and serving. Enjoy!
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