Sheet Pan Frittata

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!
Servings 12


  • 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


  • 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!
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