I don’t think I’ll ever understand those who aren’t “breakfast people.”
I’ve got to eat within an hour of waking up. I can’t remember a day I didn’t have time for breakfast, because I always keep my freezer stocked with provisions. And I’d rather chance being five minutes late to work than skip the five minutes it takes to brew a cup of coffee. I mean, you could be five minutes late but measurably more productive throughout the morning, or on time and be running on under-caffeinated fumes all day.
Or just not hit the snooze button. That’s always an option too, I guess.
Breakfast though. That’s not optional for me. Nor is second breakfast. Yeah, I typically eat two smaller breakfasts and one snack before it even gets to be lunch time.
For “first breakfast” I can’t remember the last time I ate something savory. It had to have been years ago. I’m all about healthy muffins, waffles, or toast with jam. Vegetables are the last thing on my mind at 7 AM. For second breakfast on the other hand, I always go the savory route. Usually an egg, and some kind of veggie.
After making a big batch of chicken cacciatore last week, I still had some leftover peppers and mushrooms. And I still couldn’t get those pizza-like flavors off my mind. What’s more, I had just bought a package of turkey sausage on my last grocery run, even though it’s not something I ever eat, for no other reason than it was on sale for 50% off.
Leftover vegetables + box of breakfast sausage that will otherwise never get eaten = Turkey Sausage & Vegetable oven Frittata!
I struggled to name this delicious recipe. Even though it’s baked in a pie plate, it can’t be called a crustless quiche, as it has no cream or cheese. But because it’s baked in the oven and not in a skillet on the stovetop, it’s not quite a frittata either.
I decided to go with “oven frittata,” but whatever you want to call it, it’s healthy, easy, great for using up leftover ingredients, and perfect for making ahead of time to pack for breakfasts/lunches throughout the week.
Simply cook down whatever veggies you have on hand, add in some sausage, and fold it all into some whisked eggs. Pour everything into a pie plate or casserole dish, slide it in the oven, and 30 minutes later you have a egg bake ready to be eaten. You could absolutely use bacon instead of sausage, or add even more vegetables to keep it vegetarian. I skipped out on adding cheese simply because I didn’t have any in my fridge, but I imagine this dish could only be made better with a handful of shredded cheddar, mozz, or maybe some crumbled chèvre.
How easy is that? Hot, room temperature, or chilled, this Turkey Sausage & Vegetable Oven Frittata is great however you choose to eat it. Make it, and you’ll always have time for breakfast!
Turkey Sausage & Vegetable Oven Frittata
Yields 8 servings
A healthy and easy “frittata” baked in the oven, loaded with savory turkey sausage and colorful veggies.
- 1 Tbs. butter (or olive oil)
- 2 cups mixed vegetables, finely chopped (bell peppers, mushrooms, broccoli, etc.)*
- 1 small scallion, minced (about 1 Tbs.)
- 6-8 links (4oz) fully-cooked turkey breakfast sausage**
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp. salt
- Black pepper
Preheat the oven to 350° F. Spray or grease a 9″ pie plate.***
Heat the butter or oil in a large skillet over medium heat. Toss in your vegetables of choice and sauté for about five minutes* until soft (or wilted, if using greens). Add the scallion and sausage to the pan and stir for a minute longer. Remove from heat.
In a large bowl, lightly whisk together the eggs, milk, salt, and pepper. Stir in the vegetables and sausage. Pour the mixture into the greased pie plate.
Place the plate in the oven and bake for approximately thirty minutes, just until the center no longer “jiggles” when you move the dish.
Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. This frittata is also delicious at room temperature, or even cold.
*Use whatever vegetables you’d like, I’ve listed my favorites. Keep in mind that the amount of time you’ll need to sauté will be vary depending on your veggies.
**This turkey sausage is my preferred brand. Pork sausage or chicken sausage are also good! To keep it vegetarian, replace the sausage with an additional 1-2 cups of vegetables.
***This can also be baked in an 8-9″ square casserole dish.