Sausage Potato Frittata
This Sausage Potato Frittata is hearty, flavorful, and perfect for breakfast, brunch, or even a quick dinner. Made with savory sausage, crispy potatoes, fresh eggs, and a touch of taco seasoning, it’s a one-pan meal that comes together in under 40 minutes. Add your favorite veggies or swap cheeses to make it your own.
Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Special Equipment: oven safe skillet
Ingredients
1 lb ground sausage
12 oz frozen hashbrowns
10 large eggs
½ cup grape tomatoes, halved
¼ cup shredded Mexican cheese (or cheddar)
1 tbsp taco seasoning
Salt and pepper, to taste
Optional: chopped onions, bell peppers, or spinach for extra veggies
Directions
Preheat the Oven: Set oven to 375°F (190°C).
Cook the Sausage and Potatoes: In a large oven-safe skillet, cook the sausage over medium heat until browned. Drain excess fat if needed. Add hashbrowns and cook until lightly crispy, then stir in the taco seasoning.
Mix the Eggs: In a bowl, whisk eggs with salt, pepper, and shredded cheese. Fold in grape tomatoes and any optional vegetables.
Combine and Cook: Pour the egg mixture over the sausage and potatoes in the skillet. Stir gently to distribute ingredients evenly. Cook on the stovetop for 2–3 minutes until edges begin to set.
Bake the Frittata: Transfer the skillet to the oven and bake for 15–20 minutes, or until eggs are fully set and the top is lightly golden.
Serve: Cool slightly, slice into wedges, and serve warm.
