Homemade Sheet Pan Frittata
Take eggs from basic breakfast staple to crave-worthy dish with this Sheet Pan Frittata recipe
Typically, when my family asks what I want for breakfast on Mother’s Day, I know what my answer is going to be.
Nothing.
Don’t get me wrong, I have every intention of eating breakfast. But the idea of my husband and boys trying to navigate their way in my kitchen and cook together does not give me a warm and fuzzy feeling. It gives me the “somebody is either gonna make an awful mess or be totally stressed out in the process” feeling. And who wants that as a Mother’s Day present?
God love all you ladies and gents who are a cooking couple. My husband and I aren’t like you. We’re good people, but the kitchen is mine, and mine alone around here. And while I am *gradually* bringing my boys into the kitchen, a major holiday isn’t when I want that education to happen.
In years past, I’ve asked if we could take a leisurely morning out together to get coffee and muffins. But I think this easy sheet pan frittata is a great way to have a leisurely breakfast that doesn’t involve a lot of fuss and fanfare in the kitchen.
My favorite part of this recipe
Taste is top-notch, but the simplicity of this easy breakfast is what I love most.
Frequently Asked Questions about Sheet Pan Frittata
Can I use other cheeses in place of the Cheddar cheese?
Yes. I actually recommend giving goat cheese or feta cheese a try at some point if you decide to make this recipe. Start with Cheddar, but then see if the others become your favorite way to enjoy a frittata. (I’m particularly fond of crumbled feta in this recipe.)
Homemade Sheet Pan Frittata
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This sheet pan frittata is the easiest way to prep a make-ahead breakfast with no fuss, no mess and loads of crowd appeal.
Ingredients
- 4 Italian lean turkey sausage links
- 1 teaspoon olive oil
- 2 cups baby spinach or leafy greens, roughly chopped
- 1 cup grape or cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 12 large eggs
- 2 tablespoons water (or milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces (1/2 cup) shredded Cheddar cheese
Instructions
- Preheat oven temperature to 375 degrees F. Line a 9- x 13-inch rimmed baking sheet with parchment paper or spray with cooking spray.
- Remove casings from turkey sausage. In a large sauté pan over medium heat, cook sausage and break up with a wooden spoon to crumble. Cook for about 8 minutes, until sausage has cooked through, browned, and no longer pink.
- Turn off heat and stir in baby spinach, tomatoes, and mushrooms, just to let the spinach slightly wilt.
- In a large bowl, whisk together eggs, water, salt and pepper. (The water helps the eggs stay fluffy, preventing a dense texture.)
- Evenly spread the sausage and vegetables in the sheet pan. Gently pour egg mixture over sausage and vegetables, making sure eggs are evenly distributed. Sprinkle with cheese.
- Bake for 20-25 minutes, until eggs are cooked through and top is golden brown. Serve frittata slices warm or at room temperature. Store leftovers in an airtight container.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 225
- Sugar: 1 g
- Sodium: 660 mg
- Fat: 15 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 19 g
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