Food

4-Ingredient Sausage Tomato Frittata

at a glance
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 servings
5 — Votes 2 votes

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This 4-Ingredient Sausage Tomato Frittata is simple, delicious, and a great option for anyone who cooks for a crowd or likes to meal prep for a week of healthy eating!

I have made this frittata more times than you can shake a stick at. Seriously! It calls for 6 ingredients (two of which are salt and pepper), making it a wonderfully simple breakfast option to keep at the top of my head. I can always remember to snag a few extra tomatoes, dozen eggs, breakfast sausage, and fennel seeds (if I’m out) while I’m at the store. This dish is incredibly easy to pull together, makes a large number of servings, and tastes GREAT.

There’s some kind of magic that happens between the tomatoes, sausage, and fennel …it sounds simple, but the combination brings so much flavor and is incredibly satisfying. I love to make this frittata on days when we have company for breakfast or brunch! I also like to whip it up so that I can have a good 4 to 5 days worth of leftovers. Ready-to-go breakfasts can be a total healthy day game changer if your mornings are as fast-paced as mine.

If you’re wondering what makes a frittata different from a quiche or breakfast casserole, you’re not alone! Below, you’ll find the 3 main differences between a quiche, frittata, and breakfast casserole. If you’re looking for a guide on how to make a breakfast casserole, click HERE!

  1. The Crust – the biggest difference between quiche and frittata (or breakfast casserole) is that quiches are typically baked in a pie crust. Frittatas and breakfast casseroles, on the other hand, are crustless.
  2. The Filling – frittatas and breakfast casseroles are almost entirely egg-based. You’ll typically use anywhere from 8-12 eggs when you’re making one of these (depending on the size), but a classic quiche, like this Gluten-Free Quiche Lorraine, only requires 4-5 eggs and 1 cup milk or cream to make a custard. The large amount of cream creates the rich texture that quiche is known for.
  3. The Cooking Method – a quiche is traditionally baked in the oven and, because of the custard filling, takes a longer time to cook. Frittatas and breakfast casseroles cook more quickly since they’re made from only eggs. While breakfast casseroles are cooked entirely in the oven, frittatas actually begin cooking on the stove before finishing in the oven.

Sausage and Tomato Frittata Ingredients

This frittata is pretty simple (as is the ingredient list), but don’t let that fool you – it packs some serious flavor for an absolutely delicious and crowd-pleasing breakfast!

  • Breakfast Sausage – you’ll need 1 pound of breakfast sausage to start. We prefer pork breakfast sausage, but you choose whatever you love best.
  • Eggs – because frittatas are made up of mostly eggs, you’ll need quite a few of them to make a substantial frittata! For this recipe, you’ll need 1 dozen lightly beaten large eggs.
  • Tomatoes – another key ingredient in this recipe! You’ll need 3 or 4 medium tomatoes sliced into 1/4-inch rounds here. If you’re making this during a summer month, you’re in for a treat – juicy, in-season tomatoes are absolutely divine in this recipe!
  • Fennel Seeds – to season, you’ll need 1 1/2 teaspoons of fennel seeds,…
  • Sea Salt – …1/2 teaspoon of fine sea salt, and…
  • Black Pepper – …1/4 teaspoon ground black pepper.
Sausage & Tomato Frittata

How to Make a Sausage & Tomato Frittata

The beauty of a frittata lies in its unfussiness (is that a word? It is now!). No, really – frittatas are extraordinarily simple to make and turn out delicious every single time! Here’s how to throw this sausage frittata together:

  1. Preheat the Oven – preheat the oven to 350°F.
  2. Brown the Sausage – in a large ovenproof sauté pan over medium-high heat, brown the sausage for 10 to 15 minutes, until crispy and brown, and drain off the excess grease. While your sausage is browning, beat a dozen eggs in a medium bowl.
  3. Add the Eggs – once your sausage is cooked and the grease is drained, pour the lightly beaten eggs over the sausage and stir the mixture together over medium heat until the eggs just start to set (this should take about 4 minutes).
  4. Layer the Tomato Slices + Season – lay the tomato slices evenly over the top of the eggs, and sprinkle the top of the tomatoes with the fennel seeds, salt, and pepper.
  5. Bake – transfer the frittata to the oven and bake for 25 minutes, until the middle of the frittata doesn’t jiggle when the pan is shaken.
  6. Let Cool + Serve – let the frittata cool for 5 minutes, and then serve warm!

Add-Ins and Variations

Though the tomato, sausage, fennel combination is one of my very favorites, feel free to make this frittata your own by adding and/or omitting things to suit your preferences!

  • Use Bacon – if you’re a bacon lover, swap out the sausage for bacon!
  • Use Fully Cooked Sausage – if you’re short on time, feel free to use fully cooked sausage links instead of browning your own breakfast sausage. Just chop up the links, add them to the pan, and pour the eggs over top!
  • Add More Veggies – sauteed red bell peppers, onions, spinach, and mushrooms would all be really great here, but honestly, any veggie you love would make a great addition!
  • Add Cheese – for a more decadent cheese frittata, add your favorite cheese on top! Parmesan cheese, goat cheese, and mozzarella cheese would all be great choices!

How to Store Leftover Frittata

Breakfast frittata stores really well! Simply cut it into individual slices, and store in an airtight container in the fridge. You can also wrap each individual slice in parchment paper, store them in a gallon-sized bag, and pop the bag in the freezer for a longer storage solution! Simply pull out a slice + warm it up in the microwave when you’re ready to enjoy!

More Breakfast Egg Recipes

For MORE recipes like this, remember to check out my ‘Fed & Fit’ book! It’s available in Barnes & Noble OR you can order on Amazon online today!

Sausage Tomato Frittata

By: Cassy Joy Garcia
5 — Votes 2 votes
Prep Time: 10 mins
Cook Time: 45 mins
Servings: 8 servings
This 4-Ingredient Sausage Tomato Frittata is simple, delicious, and a great option for anyone who cooks for a crowd or likes to meal prep for a week of healthy eating!

Ingredients  

  • 1 pound breakfast sausage
  • 12 eggs
  • 3-4 tomatoes medium
  • 1 ½ teaspoons fennel seeds
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat the oven to 350°F.
  • In a large ovenproof sauté pan over medium-high heat, brown the sausage for 10 to 15 minutes, until crispy and brown, and drain off the excess grease. While your sausage is browning, beat a dozen eggs in a medium bowl.
  • Once your sausage is cooked and the grease is drained, pour the lightly beaten eggs over the sausage and stir the mixture together over medium heat until the eggs just start to set (this should take about 4 minutes).
  • Lay the tomato slices evenly over the top of the eggs, and sprinkle the top of the tomatoes with the fennel seeds, salt, and pepper.
  • Transfer the frittata to the oven and bake for 25 minutes, until the middle of the frittata doesn’t jiggle when the pan is shaken.
  • Let the frittata cool for 5 minutes, and then serve warm!

Recipe Notes

Add-Ins and Variations:
  • Use Bacon – if you’re a bacon lover, swap out the sausage for bacon!
  • Use Fully Cooked Sausage – if you’re short on time, feel free to use fully cooked sausage links instead of browning your own breakfast sausage. Just chop up the links, add them to the pan, and pour the eggs over top!
  • Add More Veggies – sauteed red bell peppers, onions, spinach, and mushrooms would all be really great here, but honestly, any veggie you love would make a great addition!
  • Add Cheese – for a more decadent cheese frittata, add your favorite cheese on top! Parmesan cheese, goat cheese, and mozzarella cheese would all be great choices!
To store:
  • Cut into individual slices and store in an airtight container in the fridge. 
  • You can also wrap each individual slice in parchment paper, store in a gallon-sized ziplock back, and pop them in the freezer. Reheat in the microwave when you’re ready to enjoy!
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Cassie says

    Cassie —  09/09/2016 At 08:40

    Yum! I am loving your book!

  2. Elizabeth says

    Elizabeth —  09/26/2016 At 20:14

    Could you do these in individual muffin tins – maybe the larger 6 to a tray muffins? I’m thinking about layering 1-2 slices of tomato on each top.

  3. Amanda says

    Amanda —  07/14/2017 At 10:24

    I’m having issues finding bulk sausage. Any suggestions?

  4. Joanne says

    Joanne —  02/01/2018 At 19:01

    My daughter and I made this for lunch today. It looked beautiful and tasted yummy. So easy to put together. Thank you Cassy 🙂

  5. Summer E Harvey says

    Summer E Harvey —  04/20/2020 At 11:24

    5 stars
    Hi, is the recipe for breakfast frittata that was posted on instagram stories yesterday (4/19) available anywhere? That one looked like it didn’t include an ovenproof sate pan, and some other small details. Would love more information on that one! I should have screenshotted the instagram stories.

  6. Erin Sadler says

    Erin Sadler —  07/09/2022 At 12:52

    Hi Team! I am having trouble saving this recipe to my recipe box. Any pointers?

    You are the best. Thanks!

    • Melissa Guevara says

      Melissa Guevara —  07/13/2022 At 11:00

      Hi Erin! We see that the option to save to the recipe box is missing on this article and are working on getting it fixed. Thank you for bringing this to our attention! -Team F&F

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