4 October, 2016
Chicken Sausage & Bacon Frittata
Chicken Sausage & Bacon Frittata!
Cooking for the family or gang? This Chicken Sausage & Bacon Frittata will be a big hit for your weekend brunch!
Here’s is what you will need:
- 1 lb fresh hashbrowns (I used Simply Potatoes brand, fresh shredded hashbrowns)
- 1/2 red onion med diced
- 1/2 lb baby bella mushrooms sliced
- 1 clove fresh garlic minced
- 1 1/2 C fresh spinach
- 4 fully cooked chicken sausages ( alfresco brand)
- 4 strips thick cut bacon cooked and chopped
- 12 eggs
- 1/3 C Heavy cream
- 1/2 & 1/4 C shredded sharp cheddar cheese
- Salt and Pepper
First, I like to crisp up the hashbrowns in a single layer in a large skillet to brown nicely then place in a greased 8×10 in baking dish. I used a corning ware dish as seen below.
While hashbrowns are cooking in a large skillet add a little olive oil or you could you a few tablespoon of the bacon fat (which I did here) and bring to med heat and add the onion and mushroom. Cook until tender and the mushrooms are browned. Add the garlic and season with salt and pepper cook for about 2-3 minutes more and add the spinach to your pan and wilt it through. Season again with S&P.
Next add this mixture over top the hashbrowns as in the picture below
Next, in a large mixing bowl add the 12 eggs and cream and a pinch of salt and pepper and whisk until well mixed and lightly frothy.
Add the first 1/2 C of cheddar over the sausage and bacon mixture then pour the egg mixture over the cheese. Top the eggs with the last 1/4 C of cheddar and some fresh cracked pepper as seen below
Bake in a preheated 375° oven for 35-45 minutes or until a knife come out clean when stuck in the middle and the bake is firm to the touch. Be careful not to over cook or the eggs will come out tough. Frittata should be golden brown as seen below.
Allow the bake to rest for 10-15 minutes before slicing into 8 10 10 pieces depending on the side you serve or slice into 6 larger portions, top with sour cream and chives or scallions