Smoked Sausage Frittata

Smoked Sausage Frittata

Butterball(R) 0

"Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch."

Ingredients 45 m {{adjustedServings}} servings 325 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 366 mg
  • 122%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Cook and stir sausage and onions in oil in heavy oven-proof 10-inch skillet on medium heat 5 minutes or until light golden brown.
  3. Combine remaining ingredients in medium bowl. Stir egg mixture into skillet mixture. Cook on medium heat, lifting with a rubber spatula once or twice, to allow uncooked portion to flow underneath. Cook just until egg mixture begins to set, about 6 minutes.
  4. Place skillet in oven. Bake 5 to 7 minutes or until egg mixture is firm to the touch and top is golden brown.
  5. Remove skillet from oven. Carefully run a spatula around edge of frittata to loosen from skillet. Invert skillet onto serving platter. Cut frittata into quarters. Garnish each portion with Parmesan cheese and basil, if desired.
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Reviews 18

  1. 20 Ratings


Can't say that we were crazy about this. We thought the smoked turkey sausage tasted more like a frankfurter than what we consider smoked sausage, and that was the biggest disappointment. We eat Hillshire Farm Chicken Hardwood Smoked Sausage which I think comes closer to what I consider traditional smoked sausage (that I just don't eat anymore). Don't really mean to bash Butterball, but I just compared the nutritional info for these two brands, and they're very, very close. This all could be taste preference, but I just didn't care for this sausage, and it's unlikely I'll make this again.


We really liked this recipe and it's easy to make. I did use sweet onions in place of the green onions and I added in green peppers to the onion saute. I also used fresh tomatoes in place of the sun-dried. I will probably cut back on the cheeses next time, as I think it is just a little too much.


I chopped up the sausage and it seemed like a ton of sausage for this so I only used half and it was the perfect amount for me. I also couldn't find the sun dried tomatoes in my grocery store so I just seeded and chopped up some fresh and squeezed them dry between paper towels. I've been told that the sun dried tomatoes really make this dish. Now here comes the tricky party. I mixed everything together and tossed it in the oven. Then I realized I was supposed to cook a little before doing that. *Sigh* Oh well. Turned out good if you don't mind waiting 1/2 hour - 45 minutes to eat breakfast. Even though this tasted good I really wasn't a fan of the texture and sodium content (as well as a few other ingredients) of the sausage. If I make this again I would leave out the sausage.