Sausage and broccoli frittata

Bon Appetit’s sausage and broccoli frittata is a keeper! Customize it with your favorite proteins or greens!

My family has been on a Bon Appetit kick lately. We have finally started bookmarking recipes from our monthly magazine and made them. My husband was flipping through one of our previous issues and stopped dead in his tracks when he saw this frittata. He immediately called me and asked if we could make it that weekend.

The recipe was simple enough. I had never made a frittata before but it was honestly very simple. Addie cracked all 12 eggs without any assistance (I did have to scoop out a bit of shell, but she did really well overall). She even helped me mix in the milk and cheddar and was proud of her contribution. Addie normally isn’t a big fan of baked eggs but had a hefty serving of the “egg pie” that she made.

We all liked this dish because it was hearty and contained some vegetables. I hardly seasoned my frittata since the sausage already contained spices and salt. Both my husband and I agreed that this would be a great brunch dish or something to serve to overnight guests (unless of course, you want to make overnight cinnamon rolls).

Sausage and broccoli frittata

A wonderful frittata featuring sausage and broccoli. You can certainly swap them out for other protein and greens!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Savory
Servings: 12
Author: Eva Bakes


  • 12 large eggs
  • 1/2 cup whole milk I used 2%
  • 3/4 cup grated cheddar divided
  • Salt and pepper to taste
  • 2 Tablespoons vegetable oil
  • 1 small onion chopped
  • 1/2 pound ground sausage
  • 2 heads broccoli crowns cut into florets


  • Preheat your oven's broiler.
  • In a large bowl, whisk together the eggs and milk. Mix in 1/2 cup of the grated cheddar, salt and pepper.
  • In a large oven-proof skillet or cast iron pan, cook the onions and sausage until the sausage is brown and the onions are translucent, about 6-8 minutes. Add the broccoli and additional salt and pepper (if desired). Keep cooking until the broccoli is tender, about 8-10 minutes longer.
  • Reduce the heat to low and pour the egg mixture on top of the vegetables. Allow the eggs to cook until the sides are set. Wiggle or shake the pan every once in a while to allow the eggs to cook evenly. This will take about 10-12 minutes.
  • Add the remaining cheddar on top of the frittata and transfer the pan to the broiler. Broil for about 4 minutes or until the top is golden brown and the eggs are set.
  • Remove the pan from the oven and allow the frittata to rest for a few minutes before slicing. Serve warm or at room temperature.


Source: Slightly adapted fromĀ Bon Appetit, October 2013 issue, page 120

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