Introduction

Hey there, kitchen friend! Remember those lazy weekend mornings, the ones where the smell of something delicious baking in the oven just makes everything feel right? That’s the feeling I get every time I whip up this Cheesy Sausage Hashbrown Frittata. It’s one of those magical dishes that looks and tastes fancy, but is secretly SO simple to make. Whether you’re hosting brunch, feeding a hungry family, or just craving a comforting meal any time of day (because who says frittatas are just for breakfast?), this recipe is about to become your new best friend. It’s packed with all the good stuff – savory sausage, fluffy hashbrowns, tender veggies, and loads of gooey cheese – all baked together in one glorious pan. Trust me, you’re going to love how easy and incredibly satisfying this is!

Why You’ll Love This Recipe

Fast & Simple: Seriously, minimal prep and mostly hands-off baking means more time for sipping coffee.
Foolproof: It’s really hard to mess this up! Perfect for beginners or seasoned cooks alike.
Crowd-Pleasing: Who doesn’t love sausage, potatoes, cheese, and eggs? This is a guaranteed hit for brunches or potlucks.
Versatile: Easily swap ingredients to suit your taste or whatever you have in the fridge.
One-Pan Wonder: Everything (except whisking the eggs) happens in one skillet, making cleanup a breeze!

Ingredients

Gather up these simple ingredients. You probably have most of them on hand already!

1/2 pound (225g) sausage: I usually go for mild or spicy pork sausage, but turkey or chicken sausage works great too. Make sure it’s crumbled and cooked through before adding it to the mix.
2 cups frozen hashbrowns: The shredded kind work best here, no need to thaw them first!
1/2 cup diced onion: Any kind of onion will do. Gives a lovely aromatic base.
1/2 cup diced bell pepper: Use any color you like! Red, green, or yellow add sweetness and color.
8 large eggs: The heart of our frittata!
1/2 cup milk: Whole milk, 2%, or even cream works for richness. Almond milk can work in a pinch too.
1 cup shredded cheddar cheese: Sharp or mild, your choice! Feel free to mix in other cheeses like Monterey Jack, colby, or a Mexican blend.
Salt to taste: Start with about 1/2 teaspoon, but you can add more later.
Pepper to taste: Freshly ground black pepper is always best!
1 tablespoon olive oil: For sautéing our veggies and getting the hashbrowns crispy.

How to Make It

Alright, let’s get cooking! Follow these easy steps and you’ll have a glorious frittata in no time.

Step 1: Get the Oven Ready. Preheat your oven to 375°F (190°C). This gives it time to get nice and hot for baking.
Step 2: Heat the Skillet. Grab an oven-safe skillet (cast iron is my favorite for this!). Heat the olive oil over medium heat on your stovetop.
Step 3: Soften the Veggies. Toss in the diced onion and bell pepper. Cook them, stirring occasionally, until they’re soft and fragrant, about 5-7 minutes.
Step 4: Add the Hashbrowns. Now, add the frozen hashbrowns to the skillet. Spread them out a bit. Cook them according to the package directions or until they start to brown and crisp up, stirring every few minutes. You want them to get some color!
Step 5: Bring in the Sausage. Once the hashbrowns are looking good, add your cooked, crumbled sausage back into the skillet with the veggies and hashbrowns. Give everything a good stir to combine. Make sure the mixture is spread somewhat evenly in the bottom of the pan.
Step 6: Whisk the Eggs. In a separate bowl, whisk together the eggs, milk, salt, and pepper until they are well combined and a little frothy.
Step 7: Add Some Cheese! Sprinkle about half of the shredded cheddar cheese evenly over the hashbrown, sausage, and veggie mixture in the skillet. This ensures cheesy goodness throughout!
Step 8: Pour the Eggs. Carefully pour the whisked egg mixture evenly over everything in the skillet.
Step 9: Top with More Cheese! Sprinkle the remaining shredded cheddar cheese over the top of the egg mixture. Because, well, more cheese is always a good idea!
Step 10: To the Oven! Transfer the entire skillet to your preheated oven. Be careful, the handle will be hot!
Step 11: Bake Until Set. Bake for 20-25 minutes. You’ll know it’s done when the frittata is set (no longer jiggly in the center) and the cheese on top is melted and lightly browned. Baking time can vary depending on your oven and skillet.
Step 12: Let it Rest. Take the skillet out of the oven (again, mind that hot handle!). Let the frittata stand for 5-10 minutes before slicing into wedges and serving. This helps it set completely and makes slicing easier.

Substitutions & Additions

One of the best things about a frittata is how adaptable it is! Feel free to play around with these ideas:

Swap the Meat: Use cooked, crumbled bacon, diced ham, or even leftover cooked chicken or steak.
Change the Cheese: Try a blend of cheeses! Swiss, Gruyere, Monterey Jack, colby, feta, or goat cheese would all be delicious.
Add More Veggies: Sautéed mushrooms, spinach (make sure to cook it down first to remove excess moisture), zucchini, or even some leftover roasted broccoli would be great additions.
Spice it Up: Add a pinch of red pepper flakes with the veggies, or use spicy sausage. A dash of hot sauce on top is also a winner.
Herb It Up: Stir in some fresh chopped herbs like chives, parsley, or thyme with the egg mixture.

Tips for Success

Keep these pointers in mind for the best frittata experience:

Use an Oven-Safe Skillet: This is key since the skillet goes from the stovetop to the oven. Cast iron or stainless steel skillets without plastic handles are perfect.
Don’t Overcook: Keep an eye on it during the last few minutes of baking. Overcooked frittatas can be rubbery. It should be set but still look moist.
Let it Rest: Allowing it to sit for a few minutes before slicing makes a huge difference in how well it holds its shape.
Prep Ahead: You can cook the sausage and chop the veggies a day ahead of time to make assembly even faster in the morning!
Season Well: Don’t be shy with the salt and pepper in the egg mixture. Remember the potatoes, sausage, and cheese need seasoning too!

How to Store It

Got leftovers? Lucky you! This frittata stores beautifully.

Cool Down: Let the frittata cool completely in the skillet or transferred to a plate before storing.
Refrigerate: Cover the skillet tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. It will keep in the refrigerator for 3-4 days.
Reheat: Gently reheat individual slices in the microwave (start with 60-90 seconds) or in a toaster oven or regular oven at 300°F (150°C) until heated through. Reheating in the oven or toaster oven helps keep the texture nicer than the microwave.
Freezing: While you can freeze frittatas, the texture of the hashbrowns can become a bit mushy upon thawing. If you do freeze, wrap individual slices tightly in plastic wrap and then foil. Thaw overnight in the fridge and reheat as usual. Best consumed within 1-2 months.

FAQs

Here are a couple of common questions about making this frittata:

Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes, but it adds a step. You’d need to peel, shred, and then thoroughly cook the fresh potatoes in the skillet until they are tender and browned before adding the sausage. Using frozen hashbrowns is a great shortcut!
Q: What size skillet should I use?
A: A 10-inch or 12-inch oven-safe skillet works best for this recipe. A 10-inch skillet will result in a slightly thicker frittata, while a 12-inch will be a bit thinner.
Q: Can I make this ahead of time?
A: You can cook the sausage and chop the veggies the day before. You can also bake the entire frittata ahead of time, let it cool, and store it in the fridge. Reheat slices gently before serving.
Q: Why did my frittata stick to the pan?
A: Make sure you use a well-seasoned cast iron skillet or a good quality non-stick oven-safe skillet. Using enough oil or butter in the pan initially also helps prevent sticking. Don’t try to remove it too soon after baking; letting it rest helps it release.

Easy Cheesy Sausage Hashbrown Frittata

Print Recipe Pin Recipe

Cook Time 25

Equipment

oven-safe skillet cast iron is best
Oven
Separate bowl

Ingredients

Hauptzutaten

0.5 pound sausage 225g, mild or spicy pork, turkey or chicken, crumbled and cooked
2 cup frozen hashbrowns shredded kind, no need to thaw
0.5 cup diced onion any kind
0.5 cup diced bell pepper any color
8 large eggs
0.5 cup milk whole, 2%, cream, or almond milk
1 cup shredded cheddar cheese sharp or mild, or other cheeses like Monterey Jack, colby, Mexican blend
0.5 teaspoon Salt to taste
Pepper to taste, freshly ground black pepper is best
1 tablespoon olive oil

Instructions

Preheat your oven to 375°F (190°C). This gives it time to get nice and hot for baking.
Grab an oven-safe skillet (cast iron is my favorite for this!). Heat the olive oil over medium heat on your stovetop.
Toss in the diced onion and bell pepper. Cook them, stirring occasionally, until they’re soft and fragrant, about 5-7 minutes.
Now, add the frozen hashbrowns to the skillet. Spread them out a bit. Cook them according to the package directions or until they start to brown and crisp up, stirring every few minutes. You want them to get some color!
Once the hashbrowns are looking good, add your cooked, crumbled sausage back into the skillet with the veggies and hashbrowns. Give everything a good stir to combine. Make sure the mixture is spread somewhat evenly in the bottom of the pan.
In a separate bowl, whisk together the eggs, milk, salt, and pepper until they are well combined and a little frothy.
Sprinkle about half of the shredded cheddar cheese evenly over the hashbrown, sausage, and veggie mixture in the skillet. This ensures cheesy goodness throughout!
Carefully pour the whisked egg mixture evenly over everything in the skillet.
Sprinkle the remaining shredded cheddar cheese over the top of the egg mixture. Because, well, more cheese is always a good idea!
Transfer the entire skillet to your preheated oven. Be careful, the handle will be hot!
Bake for 20-25 minutes. You’ll know it’s done when the frittata is set (no longer jiggly in the center) and the cheese on top is melted and lightly browned. Baking time can vary depending on your oven and skillet.
Take the skillet out of the oven (again, mind that hot handle!). Let the frittata stand for 5-10 minutes before slicing into wedges and serving. This helps it set completely and makes slicing easier.

Notes

Keep these pointers in mind for the best frittata experience:

Use an Oven-Safe Skillet: This is key since the skillet goes from the stovetop to the oven. Cast iron or stainless steel skillets without plastic handles are perfect.
Don’t Overcook: Keep an eye on it during the last few minutes of baking. Overcooked frittatas can be rubbery. It should be set but still look moist.
Let it Rest: Allowing it to sit for a few minutes before slicing makes a huge difference in how well it holds its shape.
Prep Ahead: You can cook the sausage and chop the veggies a day ahead of time to make assembly even faster in the morning!
Season Well: Don’t be shy with the salt and pepper in the egg mixture. Remember the potatoes, sausage, and cheese need seasoning too!