This easy frittata, made with ground sausage, hashbrowns, eggs, and cheese, is perfect for breakfast or brunch and can be served with salsa and sour cream.
Recipe Overview
This is such a great recipe for breakfast, brunch, or even dinner—perfect for serving a crowd! And the best part? It only has 5 ingredients! The ground sausage gives so much more flavor than ground beef (although you can totally use beef if you prefer).
The frozen hashbrowns mean no potato peeling or chopping, and taco seasoning is the only spice mix you’ll need to make this dish pop! My husband really loved this one. You can even serve it with some salsa and sour cream on the side for extra flavor.
It's super easy to make—just brown the ground sausage in a skillet, toss in the hashbrowns, then mix everything together in a bowl with eggs, tomatoes, and taco seasoning. Pour the mixture into a quiche pan, sprinkle some cheese on top, and bake. Breakfast is served in no time!
Recipe Ingredients
- 1 lb ground sausage
- 12 oz diced frozen hashbrowns
- 10 large eggs
- 1 Tbsp taco seasoning
- ¼ cup shredded Mexican cheese
- ½ cup chopped grape tomatoes
How To Make A Sausage Potato Frittata
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Set the oven to 375°F and lightly spray a quiche pan or pie dish with cooking spray.
STEP 2: In a skillet, cook 1 lb of ground sausage over medium heat, crumbling it as it cooks. Once fully cooked, drain any excess grease.
STEP 3: Add 12 oz of diced frozen hashbrowns to the skillet with the ground sausage. Cook for 2-3 minutes, or until heated through. If needed, add a little oil to prevent sticking. Once cooked, remove from heat. Fold a paper towel and swish around using a spatula to absorb any excess grease.
STEP 4: In a large bowl, beat 10 large eggs until well combined.
STEP 5: Stir in the cooked sausage and hashbrowns to the eggs. Sprinkle in 1 tbsp taco seasoning, ¼ cup shredded Mexican cheese, and ½ cup chopped tomato. Mix everything together.
STEP 6: Pour the egg mixture into your prepared quiche or pie dish. Use a fork to arrange the ingredients in a nice presentation by gently dragging them through the mixture. Lastly, sprinkle the ¼ cup cheese over top.
STEP 5: Place the dish in the oven and bake for 22-26 minutes, or until the eggs are fully set. (If needed, check the eggs at the 22-minute mark, but it may take up to 26 minutes.)
STEP 6: Remove from oven and let sit 10 minutes before slicing and serving.
Recipe Tips
- Use Hashbrowns or Potatoes: If you have fresh potatoes on hand, you can dice and sauté them, but frozen hashbrowns are much quicker and work perfectly in this recipe.
- Bake the frittata until the eggs are set in the center. If needed, give it a quick check with a toothpick—it should come out clean when fully cooked.
- Make Ahead: This frittata can be made ahead of time! Simply assemble the frittata the night before, refrigerate, and bake it in the morning for a super easy breakfast.
- Serve with fresh salsa, a dollop of sour cream, or some sliced avocado on top.
How To Store Leftovers
- Refrigerate - Leftovers can be stored in an airtight container for up to 3-4 days.
- To Reheat In the Oven - Preheat your oven to 350°F. Place the frittata in an oven-safe dish and cover it loosely with foil to prevent it from drying out. Bake for about 10-15 minutes, or until heated through.
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Ingredients
- 1 lb ground sausage
- 12 oz frozen hashbrowns
- 1 Tbsp taco seasoning
- 10 large eggs
- ¼ cup shredded Mexican cheese
- ½ cup chopped grape tomatoes
Instructions
- Set the oven to 375°F and lightly spray a quiche pan or pie dish with cooking spray.
- In a skillet, cook 1 lb of ground sausage over medium heat, crumbling it as it cooks. Once fully cooked, drain any excess grease.
- Add 12 oz of diced frozen hashbrowns to the skillet with the ground sausage. Cook for 2-3 minutes, or until heated through. If needed, add a little oil to prevent sticking. Once cooked, remove from heat. Fold a paper towel and swish around using a spatula to absorb any excess grease.
- In a large bowl, beat 10 large eggs until well combined.
- Stir in the cooked sausage and hashbrowns to the eggs. Sprinkle in 1 tbsp taco seasoning, ¼ cup shredded Mexican cheese, and ½ cup chopped tomato. Mix everything together.
- Pour the egg mixture into your prepared quiche or pie dish. Use a fork to arrange the ingredients in a nice presentation by gently dragging them through the mixture. Lastly, sprinkle the ¼ cup cheese over top.
- Place the dish in the oven and bake for 22-26 minutes, or until the eggs are fully set. (If needed, check the eggs at the 22-minute mark, but it may take up to 26 minutes.)
- Remove from oven and let sit 10 minutes before slicing and serving.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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