The Ultimate Sausage & Mozzarella Frittata: Your New Favorite Easy Breakfast & Brunch Recipe
There’s nothing quite like a warm, satisfying breakfast to kick off a weekend or celebrate a special holiday. Among the myriad of morning meal options, few recipes bring as much joy and comfort to my table as this incredible Sausage & Mozzarella Frittata. It’s more than just a meal; it’s a centerpiece that makes eyes light up and conversations flow. Rich, incredibly filling, and bursting with flavor, this frittata promises a memorable dining experience. And the best part? It’s surprisingly easy to whip up! With a bit of mixing, some simple slicing, and a quick cook, you’ll have a gorgeous, golden frittata ready to create cherished memories around the breakfast table.
Frittatas are truly a breakfast marvel, offering a fantastic blend of convenience and gourmet appeal. They’re essentially Italian open-faced omelets, baked or finished in the oven, which gives them a beautiful, puffed texture and a deeply savory flavor. This particular recipe takes advantage of the hearty goodness of ground sausage, the fresh zest of baby spinach, and the creamy indulgence of mozzarella cheese. It’s a complete meal that feels special without requiring hours of effort, making it ideal for those leisurely weekend mornings or busy weekdays when you want something substantial and delicious.
The Magic of Baby Spinach in Your Frittata
Baby spinach is one of my go-to ingredients for so many dishes, and it truly shines in this frittata. Beyond its vibrant color and delightful, mild taste, it’s packed with essential vitamins and minerals, making it a healthy addition to any meal. What I particularly love about baby spinach is its sheer convenience. I always opt for the pre-washed and pre-trimmed bags or boxes found in the salad section of any grocery store. This simple choice saves a significant amount of prep time, allowing me to effortlessly incorporate healthy greens into rich, comforting dishes like this frittata without any fuss. It’s a perfect “no-excuses” way to ensure my family gets the nutritious vegetables they need.
While I often add the baby spinach whole to allow it to wilt beautifully into the sausage and egg mixture, sometimes I’ll roughly chop it. This optional step makes getting a perfectly balanced bite on your fork a little easier, ensuring an even distribution of ingredients. However, it’s certainly not a requirement for a delicious outcome. The gentle wilting process in the warm skillet enhances its flavor and reduces its volume, blending seamlessly with the other ingredients. You’ll find that even those who are typically hesitant about eating greens will enjoy the subtle inclusion of spinach in this delightful dish.
Leafy Green Substitutions and Tips
While baby spinach is my preferred choice, don’t hesitate to experiment with other leafy greens if you have a favorite or simply want to try something new! The beauty of cooking lies in its flexibility. Different greens will impart slightly different flavors and textures, adding another layer of complexity to your frittata. Kale, Swiss chard, or even collard greens can be fantastic substitutes. If using heartier greens like kale or chard, it’s a good idea to remove the tough stems and chop them more finely to ensure they cook down adequately and blend well with the eggs.
For those times when fresh greens aren’t available, frozen spinach can also work wonders, provided you prepare it correctly. The key to using frozen spinach successfully is to ensure it is thoroughly thawed and, most importantly, **well-drained**. I cannot emphasize enough how crucial it is to squeeze out every last drop of excess water. You can do this by placing the thawed spinach in a clean kitchen towel or paper towels and wringing it out firmly. If you skip this step, the excess water will dilute your frittata mixture, leading to a watery and less flavorful result. Once drained, give it a rough chop before adding it to the skillet. While fresh ingredients often yield the best results, a properly prepared frozen alternative will still deliver a delicious and nutritious frittata.
Sausage & Mozzarella Frittata
3.8 from 68 votes
6
servings
30
minutes
22
minutes
Ingredients
-
1 lb 1 Pork breakfast sausage, ground
-
8 oz 8 Fresh mozzarella (one large ball), sliced in 8-10 pieces
-
8 8 Eggs, large
-
5 oz 5 Baby spinach (1 package), optional: roughly chop
-
1/4 cup 1/4 Heavy cream
-
1/4 cup 1/4 Parmesan, grated
-
1 tablespoon 1 Olive oil
-
2 cloves 2 Garlic, peeled and minced
-
1 tablespoon 1 Oregano, dried
-
1 teaspoon 1 Salt
-
1/4 teaspoon 1/4 Cayenne
-
Salt & black pepper to taste
Directions for Your Perfect Sausage & Mozzarella Frittata
- Preheat your oven to 350° F (175° C). This ensures the frittata bakes evenly and sets beautifully once transferred from the stovetop.
- In a large, oven-safe skillet or a sturdy frying pan, brown the ground pork breakfast sausage over medium to medium-high heat. As it cooks, use a wooden spoon or spatula to break the sausage into small, even crumbles. Cook until nicely browned and no pink remains, rendering out much of the fat.
- While the sausage is cooking, grab a separate mixing bowl. Into this bowl, crack your large eggs, then add the heavy cream, grated Parmesan cheese, dried oregano, cayenne pepper, 1 teaspoon of salt, and a generous amount of black pepper to taste. Whisk everything together thoroughly until the mixture is light, fluffy, and well combined. Set this glorious egg mixture aside.
- Once the sausage is fully cooked and crumbled, drain any excess grease from the pan (leaving a little for flavor is fine). Reduce the heat to medium-low to medium. Add the olive oil and minced garlic to the pan with the sausage. Stir constantly for about 30-60 seconds, allowing the garlic to become fragrant without browning or burning, which can turn it bitter.
- Now, add the fresh baby spinach to the skillet. Stir it into the sausage and garlic mixture as much as possible. Season the baby spinach with a pinch of salt and pepper. As the spinach wilts down, continue to stir it into the sausage mixture until it’s fully incorporated and tender-crisp.
- Turn off the burner heat. Give your egg mixture another quick stir to ensure all ingredients are still well combined, then pour the entire egg mixture evenly over the sausage and spinach in the pan.
- Using your spoon or spatula, gently stir the sausage, baby spinach, and egg mixture together for about 60 seconds. Make sure to scrape the bottom of the pan to prevent sticking and ensure all components are evenly distributed throughout the frittata base. This initial cook on the stovetop helps to set the bottom of the frittata, preventing it from being too runny.
- Carefully place the skillet into your preheated oven. Cook for 10 minutes. After 10 minutes, remove the skillet from the oven and carefully arrange the fresh mozzarella slices evenly over the top of the partially set frittata. Return the skillet to the oven and cook for an additional 10-12 minutes, or until the egg mixture is completely set, puffed, and the mozzarella is beautifully melted and bubbly. A knife inserted into the center should come out clean, indicating it’s fully cooked.
Chef’s Notes & Expert Tips for Your Frittata
- Sausage Varieties: While ground pork breakfast sausage offers a classic, rich flavor, you can absolutely substitute it with other types of ground sausage. Italian sausage (mild or hot), chicken sausage, or turkey sausage are excellent alternatives. Keep in mind that ground pork breakfast sausage has a higher fat content, meaning it usually won’t require additional oil for frying. Leaner options like chicken or turkey sausage may need a tablespoon or two of extra olive oil to prevent sticking and ensure proper browning. Adjust seasonings as needed to complement your chosen sausage type.
- Cheese Swaps: The grated Parmesan adds a salty, umami depth to the eggs. If you don’t have Parmesan on hand, any aged Italian cheese can be a fantastic substitute. Consider using Asiago, Pecorino Romano (which offers a sharper, saltier kick), or Grana Padano for similar delightful results.
- Cream Alternatives: Heavy cream lends a luxurious richness and tender texture to the frittata. For lighter options or if you’re out of heavy cream, half-and-half or whole milk can be used, though the frittata might be slightly less rich. For an even tangier flavor and creamier texture, a dollop of sour cream or crème fraîche whisked into the eggs can be a wonderful addition.
- Green Power: As mentioned, baby spinach is ideal, but don’t limit yourself! Any dark leafy green, such as mature spinach, kale, Swiss chard, or even finely shredded collard greens, can be used. If using frozen spinach, the crucial step is to thaw it completely and then SQUEEZE out as much liquid as possible before chopping and adding it to the pan. This prevents a watery frittata.
- Mozzarella Matters: For the best results in this recipe, fresh buffalo mozzarella (or fresh cow’s milk mozzarella, typically packed in water) is highly recommended. Its creamy texture and superior melt truly elevate the dish. However, if it’s unavailable, you can substitute with low-moisture, American-style mozzarella, though the melting consistency and overall flavor profile will be different – still delicious, but not quite the same gooey experience.
- Spinach Prep Variation: The recipe calls for baby spinach to be added whole, which wilts beautifully. For those who prefer more uniform bites or want to speed up the cooking time of the spinach, roughly chopping or even creating a fine chiffonade of the baby spinach before adding it to the pan is a great technique. This also ensures the spinach is more evenly distributed.
- Personalize Your Flavor: Feel free to customize the egg mixture with additional seasonings, herbs, or spices to suit your personal taste. A pinch of red pepper flakes for extra heat, a touch of fresh thyme or rosemary, or a dash of onion powder can all add delightful nuances to your frittata.
- Don’t Overcook: A common mistake with frittatas is overcooking the eggs, which can lead to a dry, rubbery texture. Keep an eye on your frittata during the last few minutes of baking. It should be just set in the center, not browned, and still slightly jiggly when gently shaken. It will continue to cook slightly from residual heat after being removed from the oven.
The Indispensable Role of Mozzarella
Mozzarella plays a starring role in the finishing flavor and texture of this frittata, which is why I have strong opinions on the type to use! The familiar, low-moisture American-style mozzarella that many of us grew up with is excellent for certain applications, like shredding over pizza or for a robust grilled cheese sandwich. However, for this frittata, you truly want to seek out fresh mozzarella. This is typically found packed in water or in a vacuum-sealed package with at least a bit of liquid around it, often labeled as “fresh” or “buffalo” mozzarella.
The difference is profound. Fresh mozzarella, with its delicate, milky flavor and incredibly creamy texture, melts into luxurious, gooey pools that are simply unparalleled. It transforms the top of the frittata into a soft, inviting layer of cheesy goodness that contrasts beautifully with the savory eggs and sausage. While it might be a slight splurge compared to its drier cousin, and perhaps a bit more challenging to find in some smaller stores, most major supermarket chains now carry it in their specialty cheese sections. If you’ve never experienced the magic of fresh mozzarella melting into a dish, I urge you to give it a try for this recipe. The way it melts is second to none, creating a truly unforgettable texture that elevates this frittata from great to extraordinary.
Why This Sausage & Mozzarella Frittata is a Must-Try
Beyond its delicious taste and ease of preparation, this Sausage & Mozzarella Frittata offers a multitude of benefits that make it a perfect addition to your culinary repertoire. It’s incredibly versatile; while it excels as a hearty breakfast or elegant brunch dish, it also makes for a delightful light lunch or even a simple, satisfying weeknight dinner when paired with a fresh salad. The substantial protein from the eggs and sausage will keep you feeling full and energized, while the spinach adds a boost of nutrients.
One of the best qualities of a frittata is its make-ahead potential. You can prepare it in advance, let it cool, and store it in the refrigerator for a quick reheat later in the week. This makes it an ideal option for meal prepping or for feeding a crowd without stress. When serving, slices of this frittata pair wonderfully with crispy toast, a vibrant fruit salad, or a side of roasted potatoes. For brunch, consider serving it with mimosas or freshly squeezed orange juice for an extra special touch.
Experimentation is encouraged! While the core ingredients of sausage, spinach, and mozzarella create a winning combination, feel free to personalize your frittata. Add diced bell peppers or sautéed onions with the garlic for extra vegetables and flavor. Mushrooms or cherry tomatoes could also be delightful additions. Different types of cheeses, such as sharp cheddar or goat cheese, could be swapped in for a unique twist, or even a mix of cheeses for a more complex flavor profile. This recipe is a fantastic foundation upon which to build your own perfect frittata, tailored precisely to your taste. Enjoy the process of creating and savoring this magnificent dish!