Simple and flavorful, this Sausage Mushroom Frittata with roasted red peppers is a versatile dish for brunch, lunch, or dinner. Leftovers make a convenient grab-and-go breakfast the next morning.
Perfect any time of day
Frittatas are wonderfully flexible — they work for breakfast, brunch, lunch, dinner, or even a late-night snack. This version, made with sausage and mushrooms, is heartier than a plain potato frittata and holds up well as a main course or sliced for sandwiches and meal prep.
I often serve this frittata with a simple green salad or a chickpea-arugula salad. Pairing a salad with a frittata is an easy, balanced meal for busy weeknights.
Recipe Ingredients
Below are the ingredients used in this recipe with helpful notes for substitutions and tips.
- Eggs. This recipe uses 10 large eggs to produce a substantial frittata that serves about six.
- Potatoes. Yukon Golds are recommended for their creamy texture, but any potato will work. Leftover roasted or boiled potatoes are a great time-saver.
- Mushrooms. Cremini or baby bella mushrooms are ideal, sliced and sautéed until golden.
- Sausage. Bulk Italian sausage with fennel is used here. You can substitute spicy sausage or remove sausage from casings if you only find links.
- Roasted red peppers. Chopped roasted red peppers add sweetness and color. Jarred peppers are perfectly acceptable if you don’t have roasted your own.
- Milk. Whole milk gives richness, though 2% or skim may be used to reduce calories.
- Cheese. Parmigiano Reggiano complements the sausage and mushrooms well. Domestic Parmesan or Pecorino Romano are valid substitutes (note Pecorino is saltier).
- Parsley. Fresh flat-leaf parsley brightens the dish; basil or chives also work nicely.
See the recipe card below for exact quantities and a printable ingredient list.
How to make sausage mushroom roasted red pepper frittata
Follow these steps for a perfectly set, moist frittata.
- Preheat the oven to 350°F and position a rack in the middle. Bring a pot of salted water to a boil, add the diced potatoes, and cook until just shy of fork-tender. Drain and set aside. In a bowl, whisk together the eggs, milk, grated cheese, and chopped parsley.
- Heat a 10-inch cast-iron skillet over medium heat and brown the sausage, breaking it into bite-sized pieces as it cooks.
- Stir in the olive oil, sliced mushrooms, and diced onion. Sauté for 5–7 minutes until mushrooms release their moisture and begin to caramelize.
- Add the cooked potatoes and chopped roasted red peppers, stirring to combine. Season with salt and pepper to taste.
- Pour the egg mixture evenly over the sausage-vegetable mixture and turn off the stovetop heat. Transfer the skillet to the preheated oven and bake 18–22 minutes, until the eggs are set.
- Test doneness by inserting a toothpick or knife into the center — it should come out clean or with just a touch of moisture. Let the frittata rest for a few minutes before slicing and serving.
Top tip
Don’t overcook the frittata. Aim for a slightly moist center. Start checking at 18 minutes; most ovens will finish between 18 and 22 minutes. Overbaking dries the eggs and diminishes the texture.
More egg recipes you’ll love
Eggs are versatile and nutrient-dense. If you enjoy this frittata, you might also like other baked egg dishes such as sweet potato frittata, sun-dried tomato frittata, or eggs in purgatory.
- Sweet potato frittata
- Sun-dried tomato frittata
- Eggs in purgatory
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Sausage Mushroom Frittata
Ingredients
- 2 large Yukon Gold potatoes, peeled and diced
- 3/4 pound bulk Italian sausage
- 3 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1/2 pound cremini mushrooms, sliced
- 1 cup drained and chopped roasted red peppers
- Salt and pepper, to taste
- 10 large eggs
- 1/4 cup whole milk
- 3/4 cup grated Parmigiano Reggiano
- 1/2 cup minced flat-leaf Italian parsley
Instructions
- Preheat oven to 350°F and set the rack to the center.
- Bring a pot of salted water to a boil and add the potatoes. Boil until almost fork-tender, then drain and set aside.
- Heat a 10-inch cast-iron skillet over medium heat. Add the sausage and cook until browned, breaking up large pieces.
- Add olive oil, mushrooms, and onion to the pan. Sauté 5–7 minutes until the mushrooms release their water and begin to brown. Stir in the potatoes and roasted red peppers; season with salt and pepper.
- In a mixing bowl, whisk together eggs, milk, Parmesan, and parsley.
- Pour the egg mixture into the skillet, turn off the heat, and transfer to the oven. Bake until set, about 18–22 minutes.
- Let the frittata rest for a few minutes, slice, and serve.
Notes
- Roasted red peppers: One 7–8 ounce jar drained equals roughly 1 cup.
- Herbs: Substitute basil for parsley if desired.
- Leftovers: Store in the refrigerator up to 3 days; reheat in the microwave or oven.
Nutrition
| Carbohydrates: 9.1 g
| Protein: 24.4 g
| Fat: 34.9 g
| Saturated Fat: 11.5 g
| Cholesterol: 325 mg
| Sodium: 633 mg
| Fiber: 1.3 g
| Sugar: 3.2 g
| Calcium: 173 mg
| Iron: 3 mg
Nutrition information is an approximation and should be used as a guide.