Sausage and Asparagus Frittata

Sausage and Asparagus Frittata

I love asparagus season. Even if Spring isn’t quite cooperating here in Michigan, in regions relatively close-by it is. There has been amazing asparagus at the grocery store the last week or so for $0.99 a pound!! That’s incredible! The first thing I did with it was to whip up this sausage and asparagus frittata. I love a good frittata because they are easy, relatively fast, and so tasty. It can serve as  your make-ahead breakfast for a week, and can be personalized in unlimited ways for your family. This specific one has spinach, sausage, asparagus, mushroom, and green onion. It was a great combination, and one I will definitely be using again. The main flavor components were definitely the sausage and asparagus though.

Start by browning your sausage and breaking it up into smallish chunks.

Sausage and Asparagus Frittata

Next wash and cut the tips off your asparagus and set those aside for the top of the frittata. Slice the stems into little 1/4 – 1/2 inch sections, and quickly saute them in the sausage pan for about 1-2 minutes. Slice up the mushrooms and brown those as well, and then quickly wilt the spinach.

Sausage and Asparagus Frittata

Now whip up your eggs and milk until they are slightly frothy and fully combined. Season with salt and pepper. Put all your vegetables and sausage into your pie plate that has been well sprayed with cooking spray. Top with cheese.Sausage and Asparagus Frittata

Next pour the egg mixture over the top and arrange the asparagus tips on it.

Sausage and Asparagus Frittata

Bake at 350 for 25-30 minutes, or until the eggs are set. This time will vary depending on your specific oven, so check often!

Sausage and Asparagus Frittata

Frittata Collage

Sausage and Asparagus Frittata

Sausage and Asparagus Frittata
Fresh ingredients and spring flavor are bursting out of this sausage and asparagus frittata!
  • 6 eggs
  • 1 cup milk
  • ½ lb breakfast sausage
  • 3 large mushrooms, sliced thinly
  • 8-9 spears asparagus
  • handful baby spinach
  • salt and pepper to taste
  • 1 cup cheddar jack cheese, shredded
  1. Preheat oven to 350. Spray pie plate well with cooking spray.
  2. Brown and crumble sausage. Set aside.
  3. Cut tips off of asparagus, set aside. Cut off last 1-2 inches of spears and discard. Slice remaining spears into ¼ inch chunks. Quickly saute in sausage pan for 1-2 minutes over medium heat. Set aside.
  4. Brown mushrooms in same pan. Set aside.
  5. Quickly wilt spinach in pan. Remove and set aside.
  6. Place the sausage, sauteed asparagus chunks, spinach, and mushrooms in your pie plate. Cover with cheese.
  7. Mix eggs and milk well until slightly frothy and completely combined. Season with salt and pepper. Pour into pie plate over other ingredients. Arrange asparagus tips on top of the frittata.
  8. Bake at 350 for 20-30 minutes, or until eggs are completely set. Check often during last 5-10 minutes because they go from runny to set very quickly.

As always

Thank You for looking! I LOVE comments. Use the comment form below to interact, or if you like what you see, and want to see more, please feel free to jump on over to my Facebook page and like me there. I post teasers for upcoming recipes, answer any and all of your questions, and every recipe from here gets linked to there as well.


If you are a pinterest fanatic like I am, you could also drop by and follow me there, and pinning my images is always appreciated!

Follow Me on Pinterest

Thanks for dropping by! Hope to see you again soon!




Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge