With sausage, eggs, sweet potato, herbs, and cheese, this Sausage and Sweet Potato Frittata Recipe is a satisfying and easy main dish you can serve for almost any meal!
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Table of contents
If you're on the hunt for a delicious and complete meal the whole family will love, you are in for a treat! With cheese, sweet potato, sausage, and pepper, this frittata is a 30-minute dinner you can serve for anything from Mother's Day brunch to a quick dinner! It's a no-fail recipe that everyone will love.
Why You'll Love Sweet Potato & Sausage Frittata
- Quick, All you need is 30 minutes to make this satisfying and delicious meal.
- Easy. With simple steps like whisking, sauteing, and baking, this potato egg frittata is a good option for even novice cooks.
- A complete meal. Italian sausage frittata is the kind of one-pan wonder that we love! Vegetables, protein, and starch all make an appearance in this recipe, meaning that it can stand on its own for a healthy meal!
- Naturally gluten-free. With no wheat-derived ingredients, this recipe is naturally gluten-free and totally delicious!
- Great for almost any meal. Sausage egg frittata will be a hit whether you serve it for breakfast, brunch, lunch, or dinner!
Ingredients
- Large Eggs: Because a frittata wouldn't be a frittata without this star ingredient!
- Milk: Milk of any fat percentage will work, though I prefer this recipe with 2%.
- Sweet Italian Sausage: Bulk sausage is best for this recipe.
- Manchego Cheese: though you can make this recipe with other types of cheeses (see the substitution notes below), manchego is our favorite option. It adds savory and dimensional notes that perfectly complement the Italian sausage.
- Sweet Potatoes: We will peel and shred the sweet potatoes, allowing them to cook quickly and evenly add a natural sweetness to the potato and egg frittata.
- Sweet Peppers: Red, orange, or yellow peppers will all do.
- Onions: Yellow or white onions are both great options for this recipe.
- Dried Herbs: In particular, dried thyme and rosemary.
- Salt & Pepper: Accentuate the flavor of all of the other ingredients, adding depth and dimension.
Substitutions
- Cheese: This potato frittata recipe can also be made with asiago cheese, sharp cheddar cheese, sharp white cheddar cheese, provolone cheese, or cubed fresh mozzarella cheese.
- Sausage: Pre-cooked Italian chicken sausage, chicken breakfast sausage, or almost any other flavor of bulk sausage (chorizo, herb blends, etc.) will work in this sausage and cheese frittata recipe!
- Milk: Half & half, heavy cream, or plant milk can all substitute for the milk.
- Herbs: Fresh herbs can work in place of the dried variety. To do so, use 1 ½ tablespoons chopped rosemary and ¾ teaspoon rubbed thyme.
How to Make Sausage & Egg Frittata
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: In a large mixing bowl, whisk together the eggs, milk, cracked pepper, salt, and dried herbs until combined.
Step 2: Gently fold in ½ cup of the shredded cheese. Set the egg mixture aside.
Step 3: Sauté the onions, peppers, sweet potatoes, and sausage in the olive oil for 5-6 minutes, or until the onions are translucent and the sausage is cooked through.
Step 4: Pour the egg mixture into the pan with the vegetables. Cook the eggs until they just start to set on the bottom, or for about 2-4 minutes.
Step 5: As the eggs cook, slowly and gently run a spatula around the outside of the pan, tipping the pan carefully to let the uncooked eggs fill in around the edges until the eggs are set halfway through.
Step 6: Sprinkle the frittata with the remaining shredded cheese.
Step 7: Add to the oven and bake for 10-12 minutes, or until the eggs are completely set and the cheese is melted.
Recipe Pro-Tips
- Use a non-stick oven-safe skillet. Because no one wants to deal with a melting skillet handle!
- To make this recipe without an oven-safe skillet, saute the sausage and vegetables in a non-stick skillet. Brush or spray an 8 x 13-inch baking dish with non-stick cooking spray or olive oil before pouring in the vegetables, sausage, and whisked eggs. Bake the frittata in the preheated oven for 18-22 minutes, or until cooked through.
Dietary Adaptations
This recipe is naturally gluten-free. To make a dairy-free frittata with this recipe, substitute plant-based milk for the dairy milk and vegan parmesan cheese for the manchego. Follow the recipe directions as listed.
To make a vegetarian frittata, simply omit the Italian sausage from the recipe.
Serving Suggestions
Though the sausage and egg frittata can be served hot on its own for a complete and healthy meal, is also fantastic served with crusty bread (or my air fryer bread recipe!), home fries, or a salad.
You can serve frittata leftovers hot or cold. We like to serve them on toasted and buttered ciabatta to make frittata sandwiches! So delicious.
Storage Directions
Leftovers keep covered in an airtight container in the refrigerator for up to 3 days. They do not freeze well.
Recipe FAQs
Your frittata is soggy on the bottom because either too much milk or cream was added to the eggs, the frittata wasn't cooked enough on the stovetop before going in the stove, or both. To prevent the bottom from getting soggy, only add the amount of milk or cream directed on the recipe and cook the frittata on the stovetop for the prescribed amount of time before adding to the oven.
Frittatas are Italian open faced omelets. A frittata could be considered a type omelette that is only partially cooked on the stovetop before it completes cooking with a bake in the oven.
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Tools Needed to Make This Recipe
- Cutting board
- Chef knife
- Large mixing bowl
- Measuring cups & spoons
- Whisk
- Silicone spatula
- 12-inch non-stick skillet
More Breakfast Recipes
- Breakfast Casserole with Tater Tots
- Black Bean Breakfast Enchiladas
- Dairy-Free Breakfast Casserole
- Mountain Breakfast Skillet
- Easy Baked Home Fries
Sweet Potato & Sausage Frittata
With sausage, eggs, sweet potato, herbs, and cheese, this Sausage and Sweet Potato Frittata recipe is a satisfying and easy main dish you can serve for almost any meal!
Ingredients
- 8 large eggs
- ⅓ cup milk 1%, 2%, or whole milk
- Freshly cracked black pepper
- ¾ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 ¼ cups shredded manchego cheese or Iberico cheese
- 3 tablespoons olive oil
- ½ white or yellow onion minced
- 1 large sweet pepper red, orange, or yellow; seeded and diced
- 1 medium sweet potato peeled and shredded
- ½ lb bulk sweet Italian sausage pork or chicken
Instructions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, whisk together the eggs, milk, cracked pepper, salt, and dried herbs until combined. Gently fold in ½ cup of the shredded cheese. Set the egg mixture aside.
- In a large non-stick and oven-safe skillet or large cast iron skillet, heat the olive oil over medium-high heat until it shimmers. Add the onions, peppers, sweet potatoes, and sausage. Sauté, stirring frequently as you cook, for 5-6 minutes, or until the onions are translucent and the sausage is cooked through.
- Reduce the heat to medium. Pour the egg mixture into the pan with the vegetables. Cook the eggs until they just start to set on the bottom, or for about 2-4 minutes. As the eggs cook, slowly and gently run a spatula around the outside of the pan, tipping the pan carefully to let the uncooked eggs fill in around the edges until the eggs are set halfway through.
- Sprinkle the frittata with the remaining shredded cheese. Add to the oven and bake for 10-12 minutes, or until the eggs are completely set and the cheese is melted.
- Remove the frittata from the oven and serve hot!
Notes
- To make this recipe vegetarian, simply omit the sausage.
- Leftovers keep covered in an airtight container for 2-3 days. They do not freeze well.
- This recipe can also be made with asiago cheese, sharp cheddar cheese, sharp white cheddar cheese, provolone cheese, or cubed fresh mozzarella cheese.
