Sausage Spinach Cheese Frittata Recipe

This is my go-to, slightly sloppy, utterly satisfying Sausage Spinach Cheese Frittata — the kind of dish that feels fancy enough for guests but lazy enough for a Wednesday night. It’s a golden, custardy egg bake loaded with crumbled sausage, wilted spinach, and melty cheese, all finished in the skillet so you get those browned edges and a creamy center. It’s forgiving, quick, and perfect for breakfast, brunch, or an unplanned dinner when you’re pretending you meant to be this efficient.

My little family begs for this one. My kid calls it “pizza eggs” and my husband somehow manages to eat two slices and immediately ask when I’m making it again. Once I skipped the sausage and used mushrooms because of a vegetarian friend, and everyone still inhaled it — proof that the eggs and cheese do 90% of the heavy lifting. It’s become our weekend ritual: I crank the oven, we argue about whether to add hot sauce, and then we eat it straight from the pan like heathens.

Kitchen Talk

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This thing is loud in the best way — sizzle of sausage, a little steam from the spinach, the sound of a fork testing custardy eggs. I once forgot to drain really wet spinach and the frittata came out watery and sad; lesson learned: wilt and squeeze. Another time I left it undercooked because I rushed the oven step and my husband cheerfully microwaved slices and pretended it was fine. I like to brown the sausage until it gets those crispy bits; that flavor lives in the pan and makes everything taste a little more deliberate.

Shopping Tips

– Protein: Pick fresh Italian or breakfast sausage links and remove casings for crumbles, or use ground breakfast sausage for convenience.
– Eggs: Choose large eggs and check the date — fresher eggs give a better texture and rise.
– Cheese: Aged cheddar, gruyère, or a tangy monterey jack all work; buy a block and grate it for meltier results.
– Greens: Baby spinach is easiest (wilts fast); avoid big, tough stems unless you chop them finely.
– Fats & Oils: Use a neutral oil for browning sausage and a knob of butter for finishing if you want a richer crust.

Prep Ahead Ideas

– Brown the sausage and store it in an airtight container in the fridge for 2–3 days so evening assembly is instant.
– Wilt and squeeze spinach, then stash it in a jar or sealed bag so you’re not draining at the last minute.
– Whisked eggs can be mixed ahead and kept chilled for up to a day — just give them a quick stir before using.
– Use shallow glass containers for leftovers; they stack and reheat evenly, which makes weeknight breakfasts painless.

✔Time-Saving Tricks

– Use pre-cooked or store-bought crumbled sausage if you’re running out the door; it skips browning time.
– Frozen chopped spinach (well-thawed and squeezed) is a legit shortcut on busy mornings.
– One-pan: do everything in an oven-proof skillet to avoid transfers and extra cleanup.
– Don’t rush the resting time after it comes out of the oven — carryover cooking finishes the center.

✔Common Mistakes

– Overcrowding the pan with raw spinach — it steams instead of browning the sausage; wilt greens separately if needed.
– Using watery, un-drained ingredients — I did that once and had a soupy disaster; press out excess moisture with paper towels or cheesecloth.
– Cutting too early — slice after it rests a bit or it will fall apart; reheated slices hold together much better.
– Turning up the oven to rush the cook — you’ll brown the top but leave the center runny; patience pays.

What to Serve It With

– A bright, lemony arugula salad with shaved parmesan for contrast.
– Toasted country bread or a crusty baguette to mop up the cheesy bits.
– Roasted potatoes or simple skillet hash for a heartier brunch spread.
– Quick cucumber and tomato salad for a cool, crisp balance.

✔Tips & Mistakes

– Use a warm pan to start so the sausage sizzles and browns instead of stews.
– Salt lightly before baking — cheeses and sausage add sodium, so taste as you go.
– If the center is underdone, cover with foil and give it a few more minutes; if the top’s overbrowning, move to a lower rack.
– Don’t panic if slices look a little soft at first — they firm up as they cool.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or quickly under the broiler to revive the crust; the microwave works in a pinch but yields a softer slice. Cold frittata is not a crime — it’s perfectly fine for breakfast on-the-go and makes a great sandwich filling.

✔Variations and Substitutions

– Swap sausage for cooked bacon, chopped ham, or roasted mushrooms for a veggie version.
– Kale or chard will work if you massage and pre-cook it; remove tough stems first.
– Try feta or goat cheese instead of cheddar for a tangier finish — they’ll change texture, but the flavor is worth it.
– Use a milk or cream substitute (half-and-half, plain yogurt thinned with milk) to adjust richness without wrecking the texture.

Frequently Asked Questions

Sausage Spinach Cheese Frittata Recipe

This hearty frittata packs savory sausage, tender spinach, and melty cheese into a golden, oven-baked breakfast. It’s simple, satisfying, and perfect for any time of day.

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Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 12 oz pork sausage, casings removed
• ▢ 0.75 cup yellow onion, diced
• ▢ 2 tsp garlic, minced
• ▢ 4 cup baby spinach, chopped loosely packed
• ▢ 2 cup beaten eggs about 10 large eggs
• ▢ 0.5 cup whole milk or half-and-half
• ▢ 1.25 cup sharp cheddar cheese, shredded
• ▢ 2 tbsp grated Parmesan
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 0.25 tsp crushed red pepper flakes optional

Instructions

Preparation Steps

• Heat the oven to 375°F and place a rack in the center.
• Warm olive oil and butter in a 10-inch oven-safe skillet over medium heat.
• Brown the sausage, breaking it up with a spoon, until no longer pink. Spoon off excess fat.
• Stir in onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds.
• Fold in spinach and cook until wilted. Spread the mixture in an even layer.
• Whisk eggs with milk, salt, pepper, and red pepper flakes. Stir in half the cheddar.
• Pour the egg mixture over the skillet fillings. Gently stir, then top with remaining cheddar and Parmesan.
• Cook without stirring until the edges just begin to set, about 2 minutes.
• Bake until the center is barely set and the top is lightly golden, 10–12 minutes. Rest 5 minutes before slicing.

Notes

Try swapping cheddar for smoked gouda or pepper jack for a spicier twist. For meal prep, chill slices in an airtight container up to 4 days; reheat gently in a skillet or microwave. To make it vegetarian, substitute sautéed mushrooms for the sausage and add a pinch more salt.

This recipe is an original creation inspired by classic Sausage Spinach Cheese Frittata Recipe flavors. All ingredient ratios and instructions are independently developed.