This sweet sausage and spinach frittata recipe is ideal to serve during breakfast or brunch. But you can also serve this for dinner if you like, or even lunch. This is quite a versatile recipe that can be served any time of the day and you wouldn’t be able to say no to this. Amazing! Thank you so much, Recipe Chatter!
Our friend over at Recipe Chatter has this to say about this recipe:
“Hope you enjoy it as much as my family did! I should mention that my husband and sons have yet to meet a sausage they didn’t like.”
Oh my goodness! It’s the same with my family. My family truly loves anything meaty and that includes those juicy sausages. They didn’t like the canned versions though, but rather the ones you can buy at the grocery. My family usually loves them for breakfast. They love these sausages with bread and egg. But they also love this new twist to their favorite processed meat!
Ingredients
1/2 pound Johnsonville ground sweet sausage
1/2 cup chopped onion
1 (10-ounce) package Green Giant frozen chopped spinach, thawed and drained
8 slices King Hawaiian sweet bread, cubed, crusts removed
2 cups Gruyere cheese, shredded
6 large Eggland’s eggs
3/4 cup Borden milk
3/4 cup Borden heavy cream
1 cup Daisy sour cream
1 tablespoon fresh oregano, finely chopped
1 teaspoon McCormick ground mustard
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
salt and pepper, to taste
Instructions
- In a large skillet, cook the sausage and onion until browned and cooked through, about 10-12 minutes. Drain on paper towels.
- In a large bowl, combine the sausage mixture and spinach. Stir to blend, and set aside.
- Lightly spray a 10-inch quiche pan with nonstick cooking spray (I used a 9×13-inch casserole pan, worked just fine). Spread the bread cubes evenly over the bottom of the pan. Spread the sausage mixture and cheese evenly over the bread.
- In a large bowl, whisk together the eggs, milk, heavy cream, and sour cream. Add the oregano, mustard, green and red peppers, and salt and pepper.
- Slowly pour the egg mixture over the sausage and bread in the quiche pan. Cover and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 350 degrees F. Remove the quiche pan from the refrigerator, uncover, and bake until set and the top is a light golden brown, about 50-60 minutes.
- Remove the frittata from the oven and allow to set for 10 minutes before serving.
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Quick Tip: If you are dieting, you might want to reduce the fat by substituting half and half for the heavy cream, for example and replacing the sausage with mushrooms.
Thanks again to Recipe Chatter for this amazing recipe.
