Sheet Pan Sausage and Asparagus Frittata
Brunch Ideas for Breakfast Sausage
Make these Paleo-friendly frittatas next time you want brinner. Packed with Jones Dairy Farm sausage, asparagus, onions, peppers and of course, cheese!
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (16 oz.) package | |
| 1 large | yellow onion, chopped |
| 1 medium | red bell pepper, stem & seeds removed and chopped |
| 1 teaspoon | fine sea salt, divided |
| 1 bunch (about 1 lb.) | asparagus, trimmed and chopped into 2” pieces |
| 8 | eggs |
| 1/2 cup | half and half or whole milk |
| 1/2 teaspoon | black pepper |
| 2 cups (8 oz.) | white cheddar cheese, shredded |
| 1/3 cup | fresh chopped parsley, optional |
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Directions
-
Preheat oven to 375℉. Line a 9X13” rimmed baking sheet with parchment and spray generously with cooking oil spray.
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In a large skillet over medium heat, crumble and sauté sausage until browned and cooked through. Transfer to a plate. To the same skillet add onion, bell pepper and ½ teaspoon salt and sauté until onions begin to soften, about 5 minutes. Add asparagus and cook an additional 5 minutes.
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In a large mixing bowl whisk to combine eggs, half and half, remaining ½ teaspoon salt and black pepper.
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Transfer cooked sausage and veggies to prepared pan. Pour egg mixture over sausage and veggies and top with cheese. Bake 35-40 minutes until set and golden brown. If desired, sprinkle with parsley.
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