Breakfast Sausage Quichefratta

I know what you’re thinking. What in the world is a Quichefratta? It’s my spin on a quiche and frittata. Why you ask? Well, a quiche usually has a crust and is made by adding ingredients to a custard base of eggs and cream and then baked. A frittata is similar to an omelet, is crustless and typically no milk or cream and can be cooked stovetop or baked as well. So, since this recipe has components of both, I am dubbing it a Quichefratta!

Breakfast Sausage Quichefratta
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  1. 1 1/2 lbs hot sausage (Not Links -I used Jimmy Dean Hot/Italian Sausage)
  2. 1 red bell pepper cubed
  3. ½ small onion chopped
  4. 1 potato cubed (small)
  5. ¼ tsp of Montreal steak seasoning
  6. 8 eggs
  7. ½ cup heavy whipping cream
  8. 1½ cups shredded cheese
  1. 1. Preheat oven to 350 degrees.
  2. 2. Cook together olive oil onion, bell pepper, potato for 7mins with lid on. This will help to soften potatoes before going into oven. Then add sausage and Montreal Steak seasoning until sausage is cooked.
  3. 3. Scoop sausage mixture into a greased 9x13 dish and make sure to spread evenly. (You scoop to make sure to not add any grease to this dish)
  4. 4. In a separate bowl, combine the eggs, heavy whipping cream and 3/4 cup shredded cheese.
  5. 5. Pour egg mixture on top of sausage mixture and make sure it is spread out evenly. Then top with approx. 3/4 cup of shredded cheese, and bake at 350 for approx. 20-25 minutes or until the cheese is brown.
  6. 6. Serve & Enjoy!
  1. * You can also substitute pork for chicken or turkey sausage to make the dish healthier.
  2. * If you are trying to make for a group or want to do something cute put the mixture into a muffin tin and make frittata minis for work on the go or brunch with the girls.
  3. * Feel free to add spinach, mushrooms, cherry tomatoes or any other additions you would like to the frittata, as it will only enhance the flavor.
Image: Mom It Forward

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