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A slice of baked egg casserole with spinach and cheese is served on a white plate with a fork, beside two thin cut pieces.
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Cheesy Baked Frittata with Sausage and Eggs

This cheesy baked frittata with sausage and eggs is a cozy, satisfying breakfast that comes together with almost no effort. Loaded with savory sausage, melted cheese, and fresh spinach, it bakes into a light but hearty dish. It’s perfect for brunch or an easy anytime meal.
Course Breakfast
Cuisine American, International, Italian
Keyword asparagus, baked frittata, baked frittata recipe, baking dish, brunch, cast iron, egg mixture, feta, frittata recipe, frittatas, quiche, salt and pepper, skillet, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Servings 4 Servings
Calories 633kcal
Author Zuzana Paar

Equipment

Ingredients

  • 8 Pieces Eggs
  • ½ Cup Heavy Cream
  • 1 Cup Spinach chopped
  • 1 Pound Breakfast Sausage
  • 1½ Cups Cheddar Cheese shredded
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 teaspoon Butter or Oil, for greasing
US Customary - Metric

Instructions

  • Gather the spinach, sausage, cheddar, eggs, cream, and seasonings. Preheat the oven to 375°Fahrenheit (190°Celsius) and lightly grease a 9×9-inch baking dish.
  • Brown the sausage in a skillet over medium heat, breaking it into small pieces. Drain any excess grease.
  • Spread the cooked sausage in the baking dish, then add the chopped spinach evenly over the top.
  • Whisk the eggs, cream, salt, and pepper, then pour over the sausage and spinach. Top with cheddar and bake 25–30 minutes until set and golden. Let it cool slightly before serving.

Notes

  • Use good-quality sausage for the best flavor. Cooking it thoroughly before adding to the frittata ensures every bite is savory and well-seasoned.
  • Fresh spinach makes a big difference in taste and texture. Make sure to wash and dry it well before adding to avoid extra moisture in the frittata.
  • Beat the eggs until smooth for a fluffy texture. Adding a splash of milk or cream can make the frittata even richer and creamier.
  • Let the frittata rest for a few minutes after baking. This helps it set properly and makes it easier to cut into perfect slices for serving.

Nutrition

Serving: 1Slice | Calories: 633kcal | Carbohydrates: 2g | Protein: 28g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 1169mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1693IU | Vitamin C: 3mg | Calcium: 339mg | Iron: 2mg