A frittata is one of the easiest breakfasts you can make and the cool thing about them is that they can be flavored in so many different ways. Adding your favorite meats, cheesy and vegetables creates endless opportunities for a delicious, healthy and protein packed breakfast that you will love.
I have a great potato, herb and italian sausage frittata on the blog already, but this week we are making a lower carb version perfect for meal prepping. Now you can definitely make this sausage and peppers frittata in a large skillet, just the like the other one, but this recipe can also be made into five 12 ounce servings (a weeks worth of breakfasts) or you can make 12 little ones in a cupcake tin, so you can make them any size you need!
Let’s get started…
Begin by browning up 8 ounces of ground sausage or beef in a large skillet. If you are using italian sausage or a sausage that is already seasoned, no need to add any additional seasoning, but if you are using ground beef, be sure to season with a minimum of salt and pepper. I also love adding some garlic powder, onion powder and a few dried herbs.
Once the meat is cooked through, add a clove of finely mined garlic, a diced yellow onion and diced sweet bell pepper and cook until the onions and peppers have softened.
Set the meat mixture aside to cool a little bit and whisk 10 eggs in a large bowl.
Add 1/2 cup of your favorite milk (whole milk will provide the most protein, but any plain, unsweetened milk will work great!), 1/2 cup of your favorite shredded cheese, 1/4 cup of finely chopped fresh herbs, a big pinch of salt and black pepper and the meat mixture and mix until everything is evenly distributed.
When it comes to deciding what you want to bake your frittata in, I just ask myself, “How am I planning on serving it?”
If the frittata is going to be served as the main course then I would suggest baking it in a large oven safe skillet.
If I am making the frittata as a breakfast meal prep (which I am doing today), I will bake them in individual oven safe containers. This recipe will make five 12 ounce servings.
Now, if I want to serve these frittatas at brunch, as appetizers or have them on hand as healthy little protein packed snacks then I will bake them in a cupcake tin. This recipe will make 12 deep cupcakes.
Regardless of what vessel you decide to bake your frittata in, be sure to generously grease the bottom and all sides before adding the frittata mixture into it.
Now bake your frittata in a 350 degree oven until the center feel set and springy to the touch. This will take between 20-25 minutes for all baking vessels because the thickness of the batter will be approximately the same whether you decide to make a large frittata or smaller individual ones.
This frittata is light, fluffy and full of wonderful flavors and healthy ingredients. It makes a fantastic breakfast, but I also love serving a big slice with some lightly dressed greens and crusty bread for dinner.
If you are making these frittatas as meal preps, they can be chilled for up to 5 days and reheat with great texture in both the oven or microwave.
Whether you are making this sausage and peppers frittata for breakfast now or breakfast at the end of the week, I am so excited for you to give it a try, because I know you are going to love it!
Sausage & Peppers Frittata
Ingredients
- 8 ounces of ground sausage or beef
- a small yellow onion, diced
- a small sweet bell pepper, diced
- a clove of garlic, finely minced
- 10 large eggs
- 1/2 cup of your favorite milk (anything plain and unsweetened will work!)
- 1/2 cup of your favorite cheese, shredded
- 1/4 cup of fresh herbs, finely chopped
- salt and black pepper
Instructions
- Preheat oven to 350°
- Grease or line a 12 cup muffin tin or glass oven safe meal prep containers and set aside for now
- In a large bowl, whisk 10 large eggs with 1/2 cup of your favorite milk, 1/2 teaspoon of salt and a pinch of black pepper and set aside for now
- Place a large skillet over medium heat and add 8 ounces of ground beef or sausage. Cook until browned and broken down into small pieces
- Drain the excess fat from the skillet and add a finely minced garlic clove, the diced onion and pepper. Cook for about 5 minutes or until the onion and pepper has softened
- Transfer the skillet off of the heat to cool for a few minutes
- Add the mixture into the whisked eggs along with 1/4 cup of finely chopped fresh herbs and 1/2 cup of shredded cheese and mix until everything is evenly distributed
- Divide the mixture evenly into the greased containers and bake in a 350° oven for 20 minutes (cupcake tins) or 25 minutes for larger containers
- As soon as the center of the frittatas feel springy, transfer them onto a heat proof surface to cool
- Serve while warm or chill until ready to enjoy and reheat in the oven or microwave
