Sheet Pan Sausage and Asparagus Frittata
The Sheet Pan Frittata That Feeds a Crowd Without Breaking a Sweat
A gluten-free frittata built for feeding a crowd. Jones All Natural Pork Sausage is browned and layered with sautéed asparagus, onion, and red bell pepper, then topped with a seasoned egg and half-and-half mixture and finished with a generous layer of white cheddar. One sheet pan, 12 servings, and it reheats well the next day. Equally at home at a weekend brunch or a breakfast-for-dinner situation.
Ingredients
- 1 (16 oz.) package Jones Dairy Farm All Natural Pork Sausage Roll
- 1 large yellow onion, chopped
- 1 medium red bell pepper, stem & seeds removed and chopped
- 1 bunch (about 1 lb.) asparagus, 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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