Breakfast Frittata Squares
These hearty breakfast frittata squares combine savory bulk sausage, wilted spinach, and sharp Cheddar cheese with fluffy eggs. Baked to perfection, they are ideal for a quick breakfast, brunch, or meal prep, offering a convenient and satisfying start to your day.
Equipment
- 1 Large Skillet
- 1 Large Mixing Bowl
- 1 Whisk
- 1 9x13 inch Baking Dish
- 1 Box Grater For grating cheddar cheese
Ingredients
Main
- 1 tablespoon unsalted butter
- 1 pound bulk sausage
- 10 ounces fresh spinach
- 1 dozen large eggs
- Kosher salt and freshly ground black pepper
- 8 ounces Cheddar grated
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, melt the unsalted butter over medium-high heat. Add the bulk sausage and cook, breaking it up with a spoon, until it is fully browned and cooked through. Drain any excess fat thoroughly.
- Add the fresh spinach to the same skillet and cook, stirring, until it is completely wilted. Transfer the wilted spinach to a colander and press out as much excess liquid as possible using the back of a spoon.
- In a large mixing bowl, whisk the large eggs with kosher salt and freshly ground black pepper until just combined.
- Stir the cooked and drained sausage, squeezed spinach, and grated Cheddar cheese into the whisked egg mixture until evenly distributed.
- Pour the entire egg mixture into the prepared 9x13 inch baking dish, spreading it out evenly.
- Bake for 30 to 35 minutes, or until the frittata is set in the center and the edges are lightly golden brown.
- Remove the frittata from the oven and let it cool in the dish for 5-10 minutes before slicing.
- Cut the frittata into squares and serve warm or at room temperature.
Notes
1. Ensure sausage is thoroughly browned and all excess fat is drained; this prevents a greasy frittata and enhances flavor. 2. Crucially, squeeze as much liquid as possible from the cooked spinach to avoid a watery frittata. 3. Whisk eggs just until combined, not frothy, to maintain a tender texture. 4. Do not overbake; the frittata should be set but still slightly moist in the center. Overbaking leads to a rubbery texture. 5. Allow the frittata to cool briefly before cutting for cleaner, well-defined squares.