Our Recipes
Loaded Southwestern Breakfast Chicken Sausage Frittata
Serves: 8
Prep Time: in
Cook Time: in
Frittata translates to "omelet" in Italian, but doesn’t quite resemble the dish as we think of it. Instead of a stuffed egg crepe, frittatas are made by mixing beaten eggs, veggies, cheese and protein in a skillet, then baking it in the oven. The best part is that you can steer the flavor profile in any direction! For example, this Southwestern frittata combines Bell & Evans Country Breakfast Chicken Sausage with Sage with chili-style seasonings and vegetables, and it is topped with avocado, queso fresco and cilantro. It makes fantastic leftovers, served as-is or folded up in flour tortillas as breakfast tacos.
Ingredients
- 1 Pkg Bell & Evans Country Breakfast Chicken Sausage with Sage
- 2 TB Olive oil, divided
- 9 large Eggs
- 2 tsp Salt
- 1/2 tsp Ground cumin
- 1/2 tsp Chili powder
- 1/4 tsp Black pepper
- 1/2 small Red onion, cut into 1/2-inch pieces
- 1 small Red bell pepper, cut into 1/2-inch pieces
- 1 small Green bell pepper, cut into 1/2-inch pieces
- 1 cup Frozen fire-roasted corn, thawed and patted dry
- 1/2 cup Crumbled queso fresco
- 1 Avocado, pitted, peeled and sliced
- 2 TB Chopped fresh cilantro, plus more, for garnish
- Fresh salsa, for serving
Preparation
- Preheat oven to 375°F. Heat 1 tablespoon of oil in a large 10-inch oven-safe skillet over medium heat. Add the sausage and cook, flipping occasionally, until golden-brown and internal temperature reaches 165°F, about 14-18 minutes. Slice the sausage into 1/2-inch coins and set aside.
- Beat the eggs, salt, cumin, chili powder and pepper together in a large bowl until combined. Heat remaining oil in the same clean skillet over medium heat. Add the onions and peppers and cook, stirring occasionally until crisp-tender, about 2-4 minutes. Stir in the corn and sausage until combined. Pour the egg mixture into the skillet with the vegetable and sausage mixture. Mix gently to combine.
- Transfer to the oven and bake until the center is set and the top is light golden-brown, about 10-15 minutes. Top with the cilantro, avocado and queso fresco. Slice and serve with the salsa, and enjoy.
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