Sheet Pan Sausage and Asparagus Frittata
Make these Paleo-friendly frittatas next time you want brinner. Packed with Jones Dairy Farm breakfast sausage, asparagus, onions, peppers and of course, cheese!
|1 (16 oz) package|
Large Yellow Onion, chopped
Medium Red Bell Pepper, stem & seeds removed and chopped
Fine Sea Salt, divided
Asparagus (about 1 pound), trimmed and chopped into 2” pieces
Half and Half or Whole Milk
|2 cups (8 oz)||
White Cheddar Cheese, shredded
Fresh Chopped Parsley, optional
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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