Some people like sweet for breakfast or brunch, I’m firmly stuck in the savory camp! Sure, I like some french toast once in a while but bacon, sausage and melted cheese is what fires me up in the morning…every once in a while.
This is such an easy breakfast frittata to make. With only a few ingredients in the mixture, it’s mainly egg and milk. But if you’re like me and share my love for all things spicy, you’ll understand why salsa has to be added, especially Sabra Salsa. Sabra have a great choice of salsa but the Mango and Peach might be my favorite. It’s spicy kick is mellowed out by the sweet juicy chunks of fresh peaches and I mean chunks because this ain’t no puree. It’s also a really adaptable recipe, you can choose your own sausage because there’s no shortage of amazing flavors to choose from, so knock yourself out at an awesome meat counter and get adventurous. For herbs I used fresh thyme but you could use rosemary, sage or even oregano.
I always like to make breakfast on the weekend a little bit more special than Monday through Friday. You can make this crazy-easy breakfast frittata in one pan, set it on the table and let everyone go at it. Just be sure to serve it straight away or it’ll start to lose it’s puffiness. It’s a little like a soufflé and it looks it’s best when just ready. Don’t forget to ladle on the salsa!
Check out these other breakfast ideas!
As a Sabra Tastemaker, compensation was provided for this post. All opinions and salsa thoughts are my own!
- 1 teaspoon olive oil
- 2 oz savory sausages 4
- 1 tablespoon butter
- 2 large eggs
- 1/2 cup milk
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sliced green onions
- 1/3 cup finely grated pepperjack cheese
- 1/2 teaspoon fresh thyme chopped
Preheat the oven to 425 degrees F.
Heat the olive oil in a 9 inch iron skillet or oven proof pan over a medium heat.
Slice the sausages thinly and add to the olive oil. Cook until done and take the pan off the heat.
Add the eggs, milk, flour, thyme, salt and pepper to a blender and mix on high for about 40 seconds.
Add the butter to the pan with the sausage and place it into the warm oven for 2-3 minutes.
Once the pan is warm and the butter has melted, gently stir the sausage making sure it's evenly covering the pan.
Slowly pour in the egg mixture to the pan.
Sprinkle the cheese over the egg followed by the green onions.
place the pan back into the oven and bake for about 12-15 minutes and the top is starting to turn golden brown.
Serve at once with fresh Sabra Salsa.
If you don't have a blender, you can just hand whisk the egg mixture. Try to incorporate as much air into the mixture as possible to get a light fritatta.