Cheddar & Sausage Frittata #BrunchWeek

A perfectly cooked frittata is much easier to make than you might think! Especially when it's baked in the oven. 

Sausage, extra sharp cheddar cheese, red bell pepper and kale make this frittata perfect for any meal of the day!

Brunch week is coming to a close, and I have to admit I'm a bit sad! I've had a blast creating new recipes to share with you this week, and I hope you've enjoyed them all. The dishes I've made have been loved by my whole family, and I'm excited that I now have new things to make us on the weekends, or for special occasions.

Although I've loved every single thing I've made, I think this frittata might just be my favorite. It's baked in the oven, so it's super simple to make. The great thing about frittatas is that you can add whatever ingredients you have on hand. Turkey or ham, your favorite veggies, herbs, really the possibilities are endless. Plus, they can be eaten hot from the oven, at room temperature, or even cold. They are extremely versatile!

My frittata is filled with Italian sausage, Cabot Seriously Sharp Cheddar Cheese, Vidalia onions, red bell pepper and kale. It's packed with flavor and very hearty, making it the perfect dish for any meal. Pair it with a salad and you've got dinner in a flash!

Before we get to the recipe, I've got a serious question for you.....have you entered the #BrunchWeek giveaway yet? There's only two days left! Check out the amazing prizes you could win below. All the details are in my first post of the week, which you can check out here, then enter to win. Good luck!

Now, let's get on to making this frittata!

Cheddar & Sausage Frittata 

Author: Sarah Bates | The Chef Next Door

Serves 4

Print this recipe

Ingredients:

1 Tablespoon unsalted butter

1/2 cup finely chopped Vidalia onions

1/2 pound Italian sausage

1 packed cup kale, stems removed

8 eggs

1/3 cup milk

Salt and pepper

1/2 red bell pepper, cored, seeded, and finely chopped 

2 cups grated Cabot Seriously Sharp Cheddar Cheese

Coat the bottom and sides of a quiche or pie pan with the butter and set aside. 

Preheat the oven to 425 degrees. In a large skillet over medium-high heat, cook the onion and sausage until the sausage is browned. And in the kale for just one minute, allowing it to wilt. Set aside to cool slightly.

In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper.  Stir in the red bell pepper and one cup of the cheese. Add in the sausage mixture and mix well. Pour the mixture into the prepared dish, then top with the remaining cup of cheese.

Bake the frittata for 20-25 minutes, until it's golden brown and the center is set. Cut into wedges and serve.

Bon Appetit! 

Thank you to our #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. 

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up.
• Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy's Recipes and Writings.
• Breakfast Pizza by Big Bear's Wife.
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
• Cheddar Scones by My Catholic Kitchen.
• Cinnamon Pancetta Waffles by The Texan New Yorker.
• Citrus Rolls by Feeding Big and More.
• Orange Poppy Seed Pancakes by From Gate to Plate.
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
• White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
• Cheesy Potato Hash by Gluten Free Crumbley.
• Kale and Apple Slaw by Palatable Pastime.
• Key Lime Parfait by The Redhead Baker.
• Lemon Blueberry Parfait by Tara's Multicultural Table.

BrunchWeek Egg Dishes:

• Baked Egg Boats by Pink Cake Plate.
• Breakfast Enchilada Bake by Making Miracles.
• Cheddar & Sausage Frittata by The Chef Next Door.
• Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
• Southern Eggs Benedict by The Barbee Housewife.
• Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

• Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
• Apple Fritter Rings by The Healthy Fit Foodie.
• Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
• Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
• Sugar Cookie Strawberry Shortcake by Jane's Adventures in Dinner.