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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