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–+ servings

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!
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Servings: 12
Ingredients Method

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

Method
 

  1. 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.
  2. 45 minutes before you want to serve:
  3. 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.
  4. Add the beaten eggs with milk to the sheet pan.
  5. Cut the breakfast sausages into 1/2-inch pieces and sauté them in a non-stick pan,
  6. Sprinkle them on top of the egg mixture evenly. It's okay if the tops of them are poking out.
  7. Slice the apple into thin slices and also layer onto the egg and sausage.
  8. Take the goat cheese and crumble it into small pieces evenly over the egg.
  9. Bake for 25 minutes until it puffs up a bit and has some light browning.
  10. While that is cooking assemble the spinach salad.
  11. 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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