Want to wow the breakfast crowd before a midday bike ride or day hike with a delicious, energizing treat? This Sausage-Potato Frittata recipe is filled with hearty ingredients. It’s packed with protein, carbs – and great taste!
Sausage-Potato Frittata Ingredients
- 1/2 pound smoked sausage, cut into 1/4- to 1/2-inch slices
- 1/2 pound baby red potatoes, cut into 1/4-inch slices
- 10 large eggs
- 1/3 cup milk
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
Start by cooking smoked sausage and sliced baby red potatoes in a medium-hot skillet. Stir often, until the sausage has a nice golden crust and the potatoes are nice and tender. This should take approximately 10 minutes. Drain grease from the skillet.
Lightly grease the inside of a 5- or 6-quart slow cooker with cooking spray. Next, layer the ingredients starting with the sausage and potatoes. Follow that with a mixture of eggs, milk, parsley, chives, salt, and pepper. Don’t skimp on the shredded Monterey Jack cheese. This will give your frittata a deliciously gooey topping.
Once all your ingredients have been added to the slow cooker, close the lid and cook on low until the frittata is set.
After plating, top each serving with chopped fresh flat-leaf parsley and chopped fresh chives for a dish that’s as mouth-watering to look at as delicious to eat. Season to taste. Your guests will be energized and ready to hit the trails!
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