Homemade Sheet Pan Frittata

Take eggs from basic breakfast staple to crave-worthy dish with this Sheet Pan Frittata recipe

sheet pan frittata

Typically, when my family asks what I want for breakfast on Mother’s Day, I know what my answer is going to be. 


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.

sheet pan frittata

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.)

  • Italian lean turkey sausage links
  • olive oil
  • baby spinach
  • grape or cherry tomatoes
  • fresh mushrooms
  • large eggs
  • salt
  • black pepper
  • Cheddar cheese
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sheet pan frittata

Homemade Sheet Pan Frittata

  • Author: Regan at This Baking Life
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Diet: Gluten Free


This sheet pan frittata is the easiest way to prep a make-ahead breakfast with no fuss, no mess and loads of crowd appeal.


  • 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


  1. Preheat oven temperature to 375 degrees F. Line a 9- x 13-inch rimmed baking sheet with parchment paper or spray with cooking spray.
  2. 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.
  3. Turn off heat and stir in baby spinach, tomatoes, and mushrooms, just to let the spinach slightly wilt.
  4. In a large bowl, whisk together eggs, water, salt and pepper. (The water helps the eggs stay fluffy, preventing a dense texture.)
  5. 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.
  6. 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


  • 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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