Sausage and Mushroom Frittata is savory, adaptable to whatever you have on hand, and a go to stand-by for weekend breakfast!

**Recipe and photos updated on 6.15.19

Eggs, Sausage, and Mushrooms in a cast iron skillet on a white background with kale and napkins.

Breakfast is my life lately and I’m not complaining one bit! Although we don’t get to go out and try a new breakfast place every weekend anymore (hello babies), we love experimenting with fun new brunch recipes like this Sausage and Mushroom Frittata when we can!

One of my stand-by’s that I usually fall back on is some sort of frittata; we almost always have eggs on hand, a few different vegetables, and then sausage, bacon or ham! It’s the perfect easy, healthy, and speedy combo and the recipe below is one of my favorites.

Sausage and Mushroom Frittata

Author: Jessie
Total Time: 40 minutes
Yield: 4 large pieces or 8 small pieces 1x

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Description

Sausage and Mushroom Frittata is savory, adaptable to whatever you have on hand, and a go to stand-by for weekend breakfast!

Ingredients

Scale

1 tablespoon olive oil (affiliate)
½ lb breakfast pork sausage
1 cup chopped mushrooms
1 onion, diced
1 cup chopped kale
¼ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
8 eggs
1/4 cup milk
¼ cup shredded fresh parmesan for garnish

Instructions

Preheat oven to 350 degrees.
In oven-safe skillet, brown sausage in oil then add chopped mushrooms and onion. Cook for 5-6 minutes until tender. Add chopped kale and stir to wilt, then add seasonings.
Whisk eggs and milk in medium bowl.
Turn heat down to medium low and pour in eggs. Gently stir for 5 minutes, then place skillet in oven to finish cooking. This will take 10-15 minutes.
Remove from oven and sprinkle with parmesan cheese.