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!
Table of Contents
This recipe is…
I have made this breakfast frittata more times than you can shake a stick at. Seriously! It calls for 4 ingredients (not counting 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 (like our Overnight Oats, Balanced Breakfast Egg Cups, and Make-Ahead Breakfast Sandwiches) can be a total healthy day game changer if your mornings are as fast-paced as mine.
Why You’ll Love This Tomato Frittata Recipe
- A total crowd-pleaser
- Travels well
- 4 ingredients – that’s it!
- Only takes 10 minutes of prep
Frittata Recipe Ingredients
This sausage 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! Find ingredient notes (including substitutions and swaps) below.
- 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
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 Make 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.
Step 1: 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.
Step 2: 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).
Step 3: 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 a 350°F 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 Tip
Choosing the right pan – while this recipe does start on the stovetop, it quickly moves into the oven. So make sure to use an all-metal or ceramic saute pan that doesn’t have a plastic handle or other parts that will be damaged in the heat of the oven.
How to Serve Sausage Frittata
Let the frittata cool for 5 minutes. Then, serve warm!
How to Store and Reheat
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!
Frequently Asked Questions
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 it, here’s a guide on how to make a breakfast casserole.
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.
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.
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.
More Breakfast Egg Recipes
If you tried this recipe for Sausage Tomato Frittata, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Sausage Tomato Frittata
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
- 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!
- 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!
Nutrition
Hi Team! I am having trouble saving this recipe to my recipe box. Any pointers?
You are the best. Thanks!
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
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.
This one is really similar! https://fedandfit.com/roasted-veggie-breakfast-casserole/ We’ll have a detailed tutorial based on the story coming soon!
My daughter and I made this for lunch today. It looked beautiful and tasted yummy. So easy to put together. Thank you Cassy 🙂
I’m having issues finding bulk sausage. Any suggestions?
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.
Yum! I am loving your book!