Sheet Pan Frittata
Serving a crowd can be super stressful and a lot of work! But not with this breakfast of champions – the sheet pan frittata! Perfect for entertaining or big crowds!
Ingredients
- 24 eggs
- 1 cup milk
- 1/2 pkg goat cheese (the ones in the little tube)
- 1/2 honey crisp apple
- 1 pkg chicken breakfast sausage
- cooking oil spray
Spinach Salad
- 1 small box baby spinach
- 1/4 cup fresh dill
- 2 tbsp olive oil
- 1 lemon juice of
- 1/2 tsp truffle salt
Instructions
- The night before do the following: crack and whisk eggs with milk in an airtight container and store. Slice the breakfast links into 1/2 inch pieces and cook off for about 10 minutes until browned. Store until the next morning.
- 45 minutes before you want to serve:
- Preheat the oven to 350 degrees. Take a 18" x 13" sheet pan (give or take an inch or two), and line it with parchment then spray with non-stick cooking oil.
- Add the beaten eggs with milk to the sheet pan.
- Cut the breakfast sausages into 1/2-inch pieces and sauté them in a non-stick pan,
- Sprinkle them on top of the egg mixture evenly. It's okay if the tops of them are poking out.
- Slice the apple into thin slices and also layer onto the egg and sausage.
- Take the goat cheese and crumble it into small pieces evenly over the egg.
- Bake for 25 minutes until it puffs up a bit and has some light browning.
- While that is cooking assemble the spinach salad.
- Take the frittata out and slice it into 8-12 pieces in the pan. Serve the frittata in the pan on the table topped with the spinach salad!