I made a delicious and easy Sausage Kale & Cheddar Frittata using Johnsonville® Fully Cooked Breakfast Sausage as part of a sponsored post for Socialstars. Thanks for supporting our site partners! #SausageFamily
With school back in session and a new baby in the house, our life is pretty full. At this point, it’s easy to become overwhelmed and default to what’s easiest even if that means not so healthy choices. As a breastfeeding mama with three growing kiddos, it’s important that we all have a protein-rich breakfast to help us thrive and power through the day.
I made a vow to add some variety to our meals; eggs being one of the foods that we tend to overlook. I personally struggle with the texture and choose to eat them boiled, but I think I’ve found a solution to my egg aversion that we can all enjoy; frittatas!
I discovered the frittata on The Pioneer Woman’s blog and my takeaway is that the frittata is an excuse to throw whatever’s in the fridge into a pan of eggs. A free for all. Easy enough, right? Today, I want to share my very first frittata with y’all featuring Johnsonville® Fully Cooked Breakfast Sausage, kale, and smoked cheddar; a medley of deliciousness. You can get as creative as you’d like with this dish as the possibilities are endless.
- 12 large eggs
- 1 cup cheddar cheese (regular or smoked)
- 6 Johnsonville Fully Cooked Breakfast Sausages, medallion sliced
- 2 tbsp butter
- 1 medium onion, diced
- 1 small bell pepper, diced
- 1 cup kale
- 1 tsp garlic
- Salt and pepper to taste
- 4 fresh basil leaves, chopped
- In a large mixing bowl, lightly beat the eggs together with salt and pepper. Stir in the cheddar cheese and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Sautee sausage, onions, peppers, kale, and garlic in butter. Sprinkle with salt and pepper and cook until onions are translucent.
- Evenly distribute the ingredients across the bottom of the skillet, then pour in the egg mixture on top so that it evenly coats everything. Let everything cook for 30 to 45 seconds to crisp the edges, then put the skillet into the oven. Cook the frittata for 10 to 12 minutes at 350 degrees, until the eggs are set but not very brown on top. (Watch it closely!)
- Slide the frittata out of the skillet and onto a cutting board. Garnish with basil, slice, and serve. (I added some paprika for color.)
Back to School Breakfast Tip
Prepare your frittata(s) ahead of time and freeze to serve throughout the school week. You can slice it up or make frittata muffins using a regular muffin pan and freeze the eggs in freezer-safe food containers. The night before serving, let your eggs defrost in the fridge and heat them up in the toaster oven in the morning. Do not microwave eggs unless you have a hankering for rubber.
Juicy can’t get enough of frittatas. He’s such a good eater and loves eggs. Ignore the paper plates… or not ’cause ain’t nobody got time for dishes. #reallife
I hope you enjoyed this quick and hearty breakfast idea. If you decide to make this Sausage Kale & Cheddar Frittata in your own kitchen, feel free to leave a comment or tag me on INSTAGRAM or FACEBOOK!
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