Savory eggs, spinach, mushrooms, smoked turkey sausage, and cheese cook together in a skillet for a protein-rich breakfast in this easy sausage frittata recipe.
Turkey Sausage Breakfast Frittata
This quick sausage frittata recipe combines the savory goodness of smoked turkey sausage with spinach, mushrooms, and eggs, conveniently cooked in a single skillet. I make frittata recipes often. They’re protein-packed breakfast or brunch and really versatile, not to mention great for meal prep! This sausage breakfast frittata is always a crowd-pleaser, whether I make it for a holiday or casual weekend brunch. For more easy breakfast recipes, try my Spinach Feta Frittata, Zucchini Frittata, this Skillet Sweet Potato Hash, and Eggs Pizzaiola.
Why a Sausage Frittata Makes the Best Breakfast
I make this smoked turkey sausage frittata with a medley of fresh vegetables and melty shredded cheese. With only 6 ingredients, there’s plenty of room to make it your own with what you have on hand in the fridge. There’s a lot to love:
- High in protein: With turkey, cheese, and eggs, this breakfast frittata has 22.5 grams of protein per slice.
- Great for a crowd: A turkey sausage frittata is a wonderful make-ahead breakfast for a crowd. Cut the veggies and sausage the night before and whip it up before your guests arrive.
- Quick to bake: After just a few quick steps, this breakfast frittata will be ready to eat. It bakes in less than 12 minutes!
- Meal prep magic: This egg dish reheats well, so make it on a Sunday and eat it for breakfasts or lunches for the first half of the week. You can also freeze a frittata for quick meals later on!
Ingredients You’ll Need
These are the ingredients needed to make this high-protein sausage frittata. See the recipe card below for the exact measurements.
- Eggs: You’ll need 10 large eggs for this breakfast skillet.
- Cheese: Use one cup of shredded cheddar cheese.
- Vegetables: Chop baby spinach, dice white mushrooms, and slice scallions.
- Salt and pepper to season the eggs
- Sausage: Slice smoked turkey sausage into half-moons. I used turkey kielbasa.
How to Make a Sausage Frittata
This frittata recipe requires minimal stovetop cooking, and it’s on the table in 30 minutes. Check the recipe card at the bottom for printable instructions.
- Prep the eggs. First, whisk the eggs with a tablespoon of water and stir in the cheese, spinach, salt, and pepper.
- Brown the sausage. Cook in a cast-iron skillet over medium heat. After five minutes, add the mushrooms and scallions and cook until the mushrooms are tender. Remove the pan from the heat.
- Bake. Pour the eggs over the sausage and veggies in the skillet. Bake the frittata at 400°F for 8 to 12 minutes. Once the eggs are set, remove from the oven and slice into six wedges to serve.
Variations
- Meat: Replace smoked turkey sausage with a chicken one or Italian turkey sausage. If you don’t want to use sausage, substitute ground turkey.
- Vegetarian Breakfast Skillet: Omit the sausage.
- Mushrooms: Switch out white button mushrooms with baby bellas.
- Don’t like mushrooms? Skip them and use another vegetable, like bell pepper or zucchini.
- Scallions: Sub chopped onion for scallions.
- Cheese: Swap cheddar with shredded mozzarella or Swiss.
- Seasoning: Add extra spices, like paprika, onion powder, or garlic powder, or dried herbs, like oregano or parsley.
Serving Suggestions
Although I often serve a frittata for breakfast, it’s good to eat anytime of the day with a side of greens or Brussels sprout salad. Since there’s so much protein in this recipe, it’s also great on its own, but if you’re serving it to a small group for brunch, these are some extra ideas.
Storage
- Refrigerate this sausage frittata for up to 4 days and microwave it until warm to reheat.
- Freeze the frittata slices in a freezer-safe container for up to three months. Thaw them the night before or microwave them straight from frozen for a little longer.
More Egg Recipes You’ll Love
Turkey Sausage Frittata
Equipment
- cast iron skillet or oven-safe skillet
Ingredients
- 10 large eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped baby spinach
- 1 pinch of salt
- 1 pinch ground black pepper
- 10 oz smoked turkey sausage, sliced in half moons (like turkey kielbasa)
- 4 ounces diced white mushrooms
- 1/4 cup sliced scallions
Instructions
- Preheat the oven to 400°F. In a medium-sized bowl, whisk together the eggs and 1 tablespoon water, then stir in the cheese and spinach, salt and pepper. Set aside.
- Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat.
- Spray with oil then add the sausage slices, cook until browned on both sides, 5 to 6 minutes. Add the mushrooms and scallions and continue cooking, stirring until the mushrooms are tender, about 5 minutes. Remove from heat.
- Pour the egg mixture evenly over the sausage and vegetables in the skillet. Bake for 8 to 12 minutes depending on the width of the skillet, or until the eggs are set.
- Run a knife around the edge of the skillet before slicing. Slice into 6 slices and serve immediately.
Last Step:
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- Meat: Replace smoked turkey sausage with a chicken one or Italian turkey sausage. If you don’t want to use sausage, substitute ground turkey.
- Vegetarian Breakfast Skillet: Omit the sausage.
- Mushrooms: Switch out white button mushrooms with baby bellas.
Don’t like mushrooms? Skip them and use another vegetable, like bell pepper or zucchini. - Scallions: Sub chopped onion for scallions.
- Cheese: Swap cheddar with shredded mozzarella or Swiss.
- Seasoning: Add extra spices, like paprika, onion powder, or garlic powder, or dried herbs, like oregano or parsley.