Sausage mushroom frittata is a hearty baked egg dish made with savory Italian sausage, sautéed mushrooms, and leeks folded into fluffy eggs with melty Swiss cheese. It's an easy breakfast or brunch recipe that also works great for quick dinners.
A Quick Look at the Recipe
✅ Recipe Name: Sausage Mushroom Frittata
🕒 Ready In: ~40 minutes
👪 Serves: 6
🍽 Calories: ~360 per serving (estimated)
🥣 Main Ingredients: Italian sausage, mushrooms, leek, eggs, milk, Swiss cheese
📖 Dietary Info: Gluten-free, low-carb
👌 Difficulty: Easy - sauté then bake
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Cooking the sausage and mushrooms first builds a lot of flavor, and the frittata bakes up thick and satisfying without needing much hands-on time. It's also perfect for meal prep because slices reheat well all week.
If you want more easy breakfast ideas, try our Cottage Cheese Egg Bites, Greek Yogurt Bagels, Baked Banana Oatmeal, or Breakfast Skillet.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Sausage Mushroom Frittata:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sausage Mushroom Frittata:
- Recipe Notes & Tips:
- How to Store:
- Sausage Mushroom Frittata FAQs:
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- Sausage Mushroom Frittata
Why You'll Love Sausage Mushroom Frittata:
Hearty and Filling: Sausage, eggs, and Swiss cheese make it satisfying enough for breakfast, brunch, or dinner.
Big Flavor: Cooking the sausage with mushrooms and leek builds a rich savory base.
Easy One Pan Meal: Everything comes together in a skillet and finishes in the oven.
Great for Meal Prep: Slice it into portions and reheat for quick meals all week.
Key Ingredients:
- italian sausage. Adds bold, savory flavor and makes the frittata hearty enough to serve as a full meal.
- mushrooms. Cook down into a rich, savory bite and add a meaty texture that pairs perfectly with sausage.
- leek. Brings a mild, slightly sweet onion flavor that balances the sausage without overpowering the eggs.
- eggs. The base of the frittata, and they bake up fluffy while holding all the fillings together.
- swiss cheese. Melts into the eggs for a creamy, slightly nutty flavor that ties everything together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Cheese swap: Use cheddar, mozzarella, or pepper jack instead of Swiss.
- Veggie swap: Use spinach, bell pepper, or zucchini instead of leek if that's what you have.
- Make it lighter: Use turkey sausage and swap the milk for half and half for a richer texture, or use reduced fat milk for a lighter option.
- Add herbs: Stir in chopped chives or parsley for a fresh finish.
- Mini frittatas: Divide the mixture into a greased muffin pan and bake until set for grab and go portions.
How to Make Sausage Mushroom Frittata:
- Step 1: Preheat the oven to 375°F. In a bowl, whisk together the eggs and milk until well combined.
- Step 2: In a large oven-safe skillet over medium heat, cook the Italian sausage, breaking it up as it browns.
- Step 3: Add the sliced mushrooms and leek and cook until the mushrooms are softened and the leek is tender. Pour the egg mixture into the skillet.
- Step 4: Sprinkle the Swiss cheese evenly over the top.Cook for 2 to 3 minutes, then transfer the skillet to the oven. Bake for 20 minutes.
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Recipe Notes & Tips:
- Cook off extra moisture: Mushrooms release liquid, so keep cooking until the pan looks mostly dry before adding the eggs.
- Whisk eggs well: Whisking until fully combined helps the frittata bake up fluffy instead of dense.
- Sprinkle cheese on top: Adding Swiss after the eggs go in gives you a melty top layer and keeps the frittata from feeling overly heavy.
- Do not overbake: Pull it when the center is just set so it stays tender as it cools.
- Let it rest: A short rest makes it easier to slice cleanly and helps the texture set.
How to Store:
Refrigerator: Store sausage mushroom frittata in an airtight container for up to 4 days.
Reheat: Warm slices in the microwave for 20 to 30 seconds, or reheat in a 325°F oven until heated through.
Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the fridge or reheat from frozen in short microwave intervals until hot.
Sausage Mushroom Frittata FAQs:
Yes. Cook the sausage, mushrooms, and leek in any skillet, then transfer the mixture to a greased baking dish before adding the eggs. Sprinkle the Swiss cheese on top, then bake until the center is set.
You can use yellow onion, shallots, or green onions instead of leek. Cook them with the mushrooms until soft before adding the eggs.
Sausage mushroom frittata is done when the center is set and no longer jiggly. If you insert a knife near the center, it should come out mostly clean and the edges should look lightly puffed.
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Sausage Mushroom Frittata
Ingredients
- 1 pound italian sausage
- 8 ounces mushrooms, sliced
- 1 leek, sliced
- 8 eggs
- 1 cup milk
- 1 cup swiss cheese, shredded
Instructions
- Preheat the oven to 375°F. In a bowl, whisk together the eggs and milk until well combined.
- In a large oven-safe skillet over medium heat, cook the Italian sausage, breaking it up as it browns. Add the sliced mushrooms and leek and cook until the mushrooms are softened and the leek is tender.
- Pour the egg mixture into the skillet and stir gently to evenly distribute the sausage and vegetables.
- Sprinkle the Swiss cheese evenly over the top.
- Cook for 2 to 3 minutes, just until the edges start to set, then transfer the skillet to the oven.
- Bake for 20 minutes, or until the center is set and no longer jiggly. Let rest for a few minutes, then slice and serve.
Nutrition
Notes
- Cook off extra moisture: Mushrooms release liquid, so keep cooking until the pan looks mostly dry before adding the eggs.
- Whisk eggs well: Whisking until fully combined helps the frittata bake up fluffy instead of dense.
- Sprinkle cheese on top: Adding Swiss after the eggs go in gives you a melty top layer and keeps the frittata from feeling overly heavy.
- Do not overbake: Pull it when the center is just set so it stays tender as it cools.
- Let it rest: A short rest makes it easier to slice cleanly and helps the texture set.
John says
This sausage mushroom frittata is incredible. So savory and satisfying with great flavor in every bite. Will definitely make again