Loaded breakfast frittata

Loaded Breakfast Frittata

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Shelly Waite


Eggs are good anytime of the day or night! I've made variations of this loaded frittata many times. This a a great recipe to add different vegetables and cheeses you have on hand in the fridge. My husband (Bill) and I like to microwave the leftover portions for another quick meal. Enjoy.


★★★★★ 1 vote

15 Min
15 Min


  • 8
  • 2
    roma or med size tomatoes, seeded and chopped
  • 1/2 c
    black olives, chopped
  • 1 c
    fresh mushrooms, chopped
  • 1/2 c
    scallions, snipped with kitchen scissors
  • 6-8
    frozen sausage links or patties like jimmy dean
  • 3/4 c
    shredded sharp cheddar cheese
  • 1/4 to 1/2 tsp
    garlic powder
  • ·
    salt and pepper to taste

How to Make Loaded breakfast frittata


  1. Quick prep slice and dice your vegetables.
  2. Defrost lightly the sausage links or patties in the microwave, about 30 seconds. You just want to defrost enough to coarsely chop.
  3. Stir eggs in a large bowl with 1 T water. Add the shredded cheddar cheese and stir again.
  4. Spray a large skillet with PAM or other cooking spray and turn to medium high heat.
  5. Mix all the vegetables you chopped into the egg and cheese bowl. Give a good stir to combine.
  6. Pour the egg mixture into a hot skillet. If you like a little extra cheese on top, feel free to sprinkle on some more. Turn the heat to medium and put a lid on the skillet. Cook the frittata for approximately 12 minutes. You can give the skillet a little shake/shimmy to see if the middle of the frittata is set. If it looks wet and shakes, it's not done, continue to cook for another minute or two and check it again. You can use a spatula and peek under the edge to make sure the bottom is not browning too quickly.
  7. When you are ready to plate, use a pizza cutter to portion into 6 equal servings.
  8. Serve with a side of buttered toast or hot biscuits.

Printable Recipe Card

About Loaded breakfast frittata

Course/Dish: Eggs Meat Breakfast
Other Tag: Quick & Easy

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