Savory eggs, spinach, mushrooms, smoked turkey sausage, and shredded cheese cook together in a single skillet to make a protein-rich, crowd-pleasing breakfast. This easy sausage frittata is perfect for busy mornings, meal prep, or a casual weekend brunch.
Turkey Sausage Breakfast Frittata
This quick turkey sausage frittata combines smoked turkey sausage with baby spinach, mushrooms, scallions, cheese, and eggs — all cooked in one oven-safe skillet. Frittatas are versatile, high-protein breakfasts that make great leftovers and are ideal for feeding a crowd. Serve warm with a green salad or fresh fruit, or portion and refrigerate for easy weekday breakfasts.
Why a Sausage Frittata Makes the Best Breakfast
I make this smoked turkey sausage frittata with a simple mix of vegetables and melty cheese. With only a handful of ingredients, it’s easy to customize with what you have on hand. Key benefits:
- High in protein: Turkey, cheese, and eggs combine for about 22.5 grams of protein per serving.
- Feeds a crowd: Make ahead by prepping vegetables and sausage the night before, then finish in the oven just before serving.
- Quick to bake: After a short stovetop step, the frittata bakes in about 8–12 minutes at 400°F.
- Great for meal prep: Reheats well — store slices in the fridge for up to four days or freeze for longer storage.
Ingredients You’ll Need
These are the main ingredients for this high-protein turkey sausage frittata. Exact measurements appear in the recipe card below.
- Eggs: A dozen or the amount called for in the recipe card — the eggs form the base of the frittata.
- Cheese: Shredded cheddar adds richness and a golden finish; mozzarella or Swiss are good alternatives.
- Vegetables: Baby spinach, diced white mushrooms, and sliced scallions (green onions) lend flavor and texture.
- Seasoning: Simple salt and black pepper are all you need, plus optional dried herbs or spices.
- Sausage: Smoked turkey sausage (like turkey kielbasa) sliced into half-moons provides savory, lean protein.
How to Make a Sausage Frittata
This one-skillet frittata requires minimal stovetop work and is on the table in roughly 30 minutes. Use an ovenproof (cast-iron) skillet so you can finish the dish in the oven at 400°F.
- Prep the eggs. Whisk the eggs with a tablespoon of water, then stir in the shredded cheese, chopped spinach, and a pinch of salt and pepper. Set aside.
- Brown the sausage. Heat an ovenproof 12-inch cast-iron skillet over medium heat, spray lightly with oil, and brown the sliced smoked turkey sausage for 5–6 minutes. Add diced mushrooms and sliced scallions and cook until the mushrooms are tender, another 4–5 minutes. Remove from heat briefly.
- Bake the frittata. Pour the egg and cheese mixture evenly over the sausage and vegetables in the skillet. Transfer to a preheated 400°F oven and bake 8–12 minutes, depending on skillet width, until the eggs are fully set.
- Run a knife around the edge of the skillet, slice into wedges (about 6 servings), and serve immediately.
Variations
- Meat: Swap smoked turkey sausage for chicken sausage or an Italian turkey sausage; ground turkey also works.
- Vegetarian: Omit the sausage and add more vegetables like bell peppers or zucchini.
- Mushrooms: Use baby bella mushrooms instead of white button mushrooms, or leave them out if you prefer.
- Onions: Substitute chopped yellow or white onion for scallions.
- Cheese: Try shredded mozzarella or Swiss in place of cheddar.
- Seasoning: Add paprika, garlic powder, onion powder, or dried herbs such as oregano or parsley for extra flavor.
Serving Suggestions
Although a frittata is often served for breakfast, it’s equally satisfying for lunch or dinner. Pair it with a simple side salad, sautéed greens, or fresh fruit. Because this dish is protein-rich, it can stand on its own for a quick meal. For a heartier brunch spread, add roasted potatoes, crusty bread, or a light Brussels sprout salad.
Storage
- Refrigerate: Store cooked frittata slices in an airtight container for up to 4 days. Reheat in the microwave or in a warm oven until heated through.
- Freeze: Freeze individual slices in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or microwave directly from frozen, adding a bit more time to heat through.
More Egg Recipes You’ll Love
- Breakfast Casserole with Spinach and Sausage
- Swiss Chard Frittata
- Breakfast Strata with Sausage and Mushrooms
- Crustless Sausage and Spinach Quiche
- High-Protein Zucchini Omelet
Recipe Card — Turkey Sausage Frittata
Yield: 6 servings • Serving size: 1/6th
Prep: 5 mins • Cook: 22 mins • Total: 27 mins
Calories: 284 kcal • Protein: 22.5 g • Carbs: 5.5 g • Fat: 19 g
Equipment
- 12-inch cast-iron or other ovenproof skillet
Ingredients
- 10 large eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped baby spinach
- 1 pinch salt
- 1 pinch ground black pepper
- 10 oz smoked turkey sausage, sliced into half-moons (like turkey kielbasa)
- 4 oz diced white mushrooms
- 1/4 cup sliced scallions
Instructions
- Preheat the oven to 400°F. In a medium bowl, whisk together the eggs and 1 tablespoon of water. Stir in the shredded cheese, chopped spinach, salt, and pepper. Set aside.
- Heat a 12-inch cast-iron or ovenproof skillet over medium heat and spray lightly with oil. Add the sliced smoked turkey sausage and cook until browned on both sides, about 5–6 minutes.
- Add the diced mushrooms and sliced scallions and cook, stirring, until the mushrooms are tender, about 4–5 minutes. Remove the skillet from the heat.
- Pour the egg mixture evenly over the sausage and vegetables in the skillet. Transfer to the preheated 400°F oven and bake 8–12 minutes, depending on skillet width, until the eggs are set.
- Run a knife around the edge of the skillet, slice into 6 wedges, and serve immediately.
Notes
- Variations: Substitute different sausages, omit the meat for a vegetarian version, use bell peppers or zucchini instead of mushrooms, or swap cheeses.
- Make ahead: Chop vegetables and slice sausage the night before to speed morning assembly.
- Reheating: Warm slices in the microwave or oven until heated through; increase oven time slightly if reheating from frozen.