Winter Vegetable & Sausage Breakfast Frittata

Winter Vegetable & Sausage Breakfast Frittata is a hearty, nutritious one-dish meal that beautifully combines savory Italian sausage, a colorful mix of winter vegetables, and fluffy eggs into a satisfying bake perfect for breakfast, brunch, or even a light dinner. This dish effortlessly balances flavors and textures, making it a wholesome yet delicious way to enjoy seasonal produce along with protein.

You’ll love the comforting warmth and blend of robust flavors from the savory sausage and earthy mushrooms to the sweet bell pepper, tender greens, and creamy roasted butternut squash or sweet potato. The eggs bind everything together into a light yet filling frittata, while the optional cheese adds a delightful creaminess. It’s a versatile, easy-to-make meal that keeps well for several days, ideal for meal prep or hosting guests.

Ingredients

Veggie Mixture:

• ½ lb ground turkey or chicken sausage (Italian or breakfast sausage works well)
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 1 sweet bell pepper, diced
• 1 Roma tomato, deseeded and diced (or ½ cup halved cherry/grape tomatoes)
• 3-5 oz fresh spinach or kale, chopped
• 1 cup roasted butternut squash or 1 medium sweet potato, diced

Egg Mixture:

• 12 eggs (see notes for high-protein version)
• ½ cup milk (almond or cashew milk works well)
• 1 teaspoon salt
• 1 teaspoon black pepper
• Optional: 4 oz cheese of choice (goat cheese, cheddar, or feta recommended)

Instructions

1. Preheat oven to 400°F (200°C).

2. Heat a large skillet over medium heat. Add sausage, onion, mushrooms, and bell pepper, breaking up meat and cooking until sausage is no longer pink and vegetables are soft.

3. Turn off heat and add tomatoes and greens. Cover and let wilt for 60 seconds.

4. Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl until well combined.

5. Grease a 13×9-inch baking dish. Spread sausage and vegetable mixture into the dish. Scatter the roasted squash or sweet potato evenly over. Pour the egg mixture on top.

6. Sprinkle cheese over the top if using.

7. Bake for 25-30 minutes, until the frittata is set and no longer jiggles in the center.

8. Serve warm with avocado slices and salsa for a complete meal.

My Best Tips for Success

• Use fresh, high-quality sausage for best flavor.

• Ensure vegetables are cooked and not watery to avoid sogginess.

• Whisk eggs and milk thoroughly for uniform texture.

• Use a glass or ceramic baking dish for even cooking.

• Let the frittata rest briefly before slicing for neat portions.

• Reheat leftovers gently to retain moisture.

Delicious Variations to Try

• Use spicy chorizo for a flavorful kick.

• Substitute bell pepper with roasted red peppers.

• Add mushrooms or zucchini for extra veggies.

• Sprinkle fresh herbs such as parsley or chives before serving.

• Use smoked gouda or Swiss cheese instead of recommended cheeses.

Frequently Asked Questions

Can I prepare this ahead of time?

Yes, you can prepare the dish and bake it when ready.

Can I freeze leftovers?

Freeze in airtight containers up to 2 months.

What can I use if I don’t have butternut squash?

Sweet potatoes or roasted carrots are good substitutes.

Is the frittata suitable for meal prep?

Yes, it stores well and is easy to reheat.

Can I use dairy-free milk and cheese?

Yes, plant-based milks and cheeses work fine.

How do I know when it’s done?

The frittata is set when it no longer jiggles in the center and a knife inserted comes out clean.

Winter Vegetable & Sausage Breakfast Frittata

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• Author: Emma Hart
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Hearty frittata blending seasoned sausage, sautéed winter vegetables, and creamy eggs for a wholesome, satisfying meal any time of day.

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Ingredients

Scale 1x2x3x

½ lb ground turkey or chicken sausage (Italian or breakfast style)

1 medium onion, diced

8 oz mushrooms, sliced

1 sweet bell pepper, diced

1 Roma tomato, deseeded and diced (or ½ cup halved cherry tomatoes)

3–5 oz chopped spinach or kale

1 cup roasted butternut squash or 1 medium sweet potato, diced

12 eggs

½ cup milk (regular or almond milk)

1 tsp salt

1 tsp black pepper

Optional: 4 oz cheese (goat cheese, cheddar, or feta)

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Instructions

1. Preheat oven: Set oven to 400°F (200°C). Grease a 9×13‑inch baking dish.

2. Cook sausage & vegetables: Heat a skillet over medium. Add sausage, onion, mushrooms, and bell pepper. Cook until sausage is browned and vegetables are softened.

3. Add tomatoes & greens: Remove from heat, stir in tomatoes and spinach or kale. Cover for 1 minute to wilt.

4. Prepare egg mixture: In a bowl, whisk eggs, milk, salt, and pepper until smooth.

5. Assemble frittata: Spread the cooked sausage and vegetable mixture evenly in baking dish. Add roasted squash or sweet potatoes on top, then pour egg mixture over.

6. Top with cheese: Sprinkle cheese evenly on top if using.

7. Bake: Bake uncovered 25–30 minutes, until set and center no longer jiggles.

8. Serve: Cool for 5 minutes before slicing. Serve warm with avocado, salsa, or herbs.

See also  Apple Cinnamon Pancakes

Notes

Cook vegetables thoroughly to remove excess moisture. Use roasted or pre-cooked squash to save time. Whisk eggs well for fluffy texture. Let rest to slice cleanly. Refrigerate leftovers; reheat gently.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 recipe
• Calories: 290
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 310 mg

Keywords: winter vegetable frittata, sausage breakfast bake, healthy egg casserole, meal prep breakfast, vegetable egg bake