Easy Sausage Mushroom Frittata

Easy and delicious, my Sausage Mushroom Frittata with roasted red peppers is THE dish to make for brunch, lunch, or dinner, and the leftovers make an excellent grab-and-go breakfast the next day.

Perfect any time of day

There are some dishes that never really crossover from one meal to another, but frittatas are special in that they’re an excellent choice for breakfast, brunch, lunch, or dinner…even a late-night snack.

This sausage mushroom frittata is one of my favorites, and the addition of sausage makes this one heartier than my potato frittata.

I love to serve my mushroom sausage frittata alongside a simple green salad or my chickpea arugula salad. Pairing a salad with a frittata is definitely a go-to combination in our home, especially on busy weeknights.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below, and special notes are made in this bulleted list to assist you.

• Eggs. This recipe calls for 10 large eggs.
• Potatoes. I’m using Yukon gold potatoes here, but you could use any potatoes you’d like. If you have leftover potatoes from other dishes, like Italian baked chicken and potatoes, making this sausage and mushroom frittata is a great way to use up the leftovers. When I was a kid, every single time we had a frittata for dinner, it was because my grandma had leftover potatoes from one dish or another.
• Mushrooms. Cremini or baby bellas are my go-to for this recipe, but any mushrooms will do.
• Sausage. I’m using bulk Italian fennel sausage. You can also use spicy sausage if desired. If you can’t find bulk sausage, you can buy sausage links and remove the meat from the casing.
• Peppers. I’m using chopped roasted red peppers. While homemade roasted red peppers will yield better flavor, you can 100% use the ones from a jar.
• Milk. I’m using whole milk, but you can also use skim or 2%.
• Cheese. I love the way Parmigiano Reggiano complements the sausage and mushrooms but feel free to use domestic parmesan or Pecorino Romano. Just note that Pecorino is saltier than Parmigiano.
• Parsley. I use fresh parsley to lighten and brighten the frittata, and add some green. Fresh basil or chives would also be great in addition to the parsley.

See the recipe card for full information on ingredients and quantities.

How to make sausage mushroom roasted red pepper frittata

Each number corresponds to the numbered written steps below.

1. Preheat the oven to 350°F and set the rack to the middle level. Cook the potatoes until almost fork-tender in salted boiling water, then drain and set aside. In a mixing bowl, beat the eggs, milk, cheese, and parsley.

2. In a 10-inch cast-iron skillet over medium heat, cook the sausage until browned using a spoon or meat masher to break up any large pieces.
3. Add the olive oil along with the mushrooms and onion and saute for 5-7 minutes or until the mushrooms release their water and begin to brown.
4. Add the potatoes and roasted red peppers and mix. Season with salt and pepper to taste.

5. Pour the egg mixture into the pan and turn off the heat. Transfer the pan to the oven and cook for 18-22 minutes.
6. Check to make sure the eggs have set by inserting a toothpick into the center. If it comes out clean with just a little bit of moisture, the frittata is done. Allow it to settle for a few minutes, then slice, serve, and enjoy.

More egg recipes you’ll love

The egg is one of the greatest foods that is both a whole food and an ingredient. Here are some of my favorite ways to use them.

• Sweet potato frittata
• Sun-dried tomato frittata
• Eggs in purgatory