Sheet Pan Sausage and Asparagus Frittata

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SERVINGS

12

PREP TIME

15 min

TOTAL TIME

65 min

GLUTEN FREE

YES

Make these Paleo-friendly frittatas next time you want brinner. Packed with Jones breakfast sausage, asparagus, onions, peppers and of course, cheese!

This recipe is made with a Jones All Natural Roll Sausage.

AN_RollSausage (554x429)
ingredients
1 (12 ​oz) package Jones Dairy Farm Natural Pork Sausage Roll
1 large yellow onion, chopped
1 medium red bell pepper, stem & seeds removed and chopped
1 teaspoon fine sea salt, divided
1 bunch asparagus (about 1 pound), trimmed and chopped into 2” pieces
8 eggs
1/2 cup half and half or whole milk
1/2 teaspoon black pepper
2 cups (8 oz) white cheddar cheese, shredded
1/3 cup fresh chopped parsley, optional
DIRECTIONS
Preheat oven to 375℉. Line a 9X13” rimmed baking sheet with parchment and spray generously with cooking oil spray. 

In a large skillet over medium heat, crumble and sauté sausage until browned and cooked through. Transfer to a plate. To the same skillet add onion, bell pepper and ½ teaspoon salt and sauté until onions begin to soften, about 5 minutes. Add asparagus and cook an additional 5 minutes.

In a large mixing bowl whisk to combine eggs, half and half, remaining ½ teaspoon salt and black pepper.

Transfer cooked sausage and veggies to prepared pan. Pour egg mixture over sausage and veggies and top with cheese. Bake 35-40 minutes until set and golden brown. If desired, sprinkle with parsley.

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Ingredients

1 (12 ​oz) package Jones Dairy Farm Natural Pork Sausage Roll
1 large yellow onion, chopped
1 medium red bell pepper, stem & seeds removed and chopped
1 teaspoon fine sea salt, divided
1 bunch asparagus (about 1 pound), trimmed and chopped into 2” pieces
8 eggs
1/2 cup half and half or whole milk
1/2 teaspoon black pepper
2 cups (8 oz) white cheddar cheese, shredded
1/3 cup fresh chopped parsley, optional

Directions

Preheat oven to 375℉. Line a 9X13” rimmed baking sheet with parchment and spray generously with cooking oil spray. 

In a large skillet over medium heat, crumble and sauté sausage until browned and cooked through. Transfer to a plate. To the same skillet add onion, bell pepper and ½ teaspoon salt and sauté until onions begin to soften, about 5 minutes. Add asparagus and cook an additional 5 minutes.

In a large mixing bowl whisk to combine eggs, half and half, remaining ½ teaspoon salt and black pepper.

Transfer cooked sausage and veggies to prepared pan. Pour egg mixture over sausage and veggies and top with cheese. Bake 35-40 minutes until set and golden brown. If desired, sprinkle with parsley.