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Sausage, Potato and Cheese Frittata Recipe
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Sausage, Potato & Cheese Frittata

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

25 min

GLUTEN FREE

YES

ANGB Chicken Link 5 oz

This recipe is made with Jones Golden Brown® Chicken Links.

FIND PRODUCT NEAR YOU

Frittatas get a hearty makeover when you add sausage, hash browns and cheese. And with just 10 minutes of prep, it's an easy, wholesome start to any day.

 Enjoy these main ingredient substitutions:

All Natural Golden Brown® Mild Pork Breakfast Sausage Links , All Natural Golden Brown® Turkey Breakfast Sausage Links

ingredients
1 tablespoon butter
1/3 cup chopped shallots or sweet onion
8 Jones Dairy Farm Sausage links, cut into 1/4 inch pieces
6 large eggs
1/4 cup milk or half and half
1 cup diced cooked potatoes or thawed frozen diced hash brown potatoes
1/2 cup bottled roasted red pepper strips, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup shredded sharp cheddar cheese
DIRECTIONS
Melt butter in a 10-inch nonstick skillet over medium heat. Add shallots; cook 1 minute. Add sausage; cook 6 minutes or until sausage is cooked through and shallots are tender (3 minutes if using Golden Brown fully cooked links), stirring frequently.

Meanwhile, in a large bowl, beat eggs with milk. Add potatoes, roasted pepper, salt and pepper; mix well.

Stir egg mixture into cooked sausage mixture in skillet, combining well. Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of frittata.

After the bottom has browned and the center is still wet, top with cheese and place skillet under the broiler or in a hot oven to finish cooking. If the skillet is not oven-proof, wrap the handle in foil.

Cut into wedges and serve.

Ingredients

Directions
1 tablespoon butter
1/3 cup chopped shallots or sweet onion
8 Jones Dairy Farm Sausage links, cut into 1/4 inch pieces
6 large eggs
1/4 cup milk or half and half
1 cup diced cooked potatoes or thawed frozen diced hash brown potatoes
1/2 cup bottled roasted red pepper strips, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup shredded sharp cheddar cheese
Melt butter in a 10-inch nonstick skillet over medium heat. Add shallots; cook 1 minute. Add sausage; cook 6 minutes or until sausage is cooked through and shallots are tender (3 minutes if using Golden Brown fully cooked links), stirring frequently.

Meanwhile, in a large bowl, beat eggs with milk. Add potatoes, roasted pepper, salt and pepper; mix well.

Stir egg mixture into cooked sausage mixture in skillet, combining well. Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of frittata.

After the bottom has browned and the center is still wet, top with cheese and place skillet under the broiler or in a hot oven to finish cooking. If the skillet is not oven-proof, wrap the handle in foil.

Cut into wedges and serve.

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