Sheet Pan Frittata
This scrumptious Sheet Pan Frittata is a fantastic way to make a delicious meal for everyone in one fell swoop. Serve it with croissants, toast, biscuits or bagels and any of your favorite breakfast sides.
Easy Sheet Pan Frittata Recipe
How to make simple Sheet Pan Frittata: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat oven to 350°F. Liberally spray a 15x10x1 inch jelly roll pan with cooking spray. Set aside.
- Sausage – Cook the sausage over medium high heat for 5-7 minutes or just until no pink remains. Remove from the pan using a slotted spoon reserving drippings in the pan. (You can add olive oil, if needed.)
- Vegetables – To the skillet add red bell pepper, green bell pepper and mushrooms. Season with 1/2 tsp salt. Cook over medium-high heat just until beginning to soften. Scrape any brown bits from the bottom of the pan. Remove from the heat.
- Assemble – Arrange cooked sausage on pan. Top with red bell pepper, green bell pepper, green onions and ribbons of basil. Sprinkle with shredded cheese.
- Eggs – Whisk together eggs, milk, ricotta, salt, pepper, granulated garlic, onion powder and ground nutmeg. Pour egg mixture evenly over ingredients in pan.
- Cheese – Sprinkle top with remaining shredded cheese and grated Parmesan cheese.
- Oven – Bake for 35-45 minutes or until the eggs are set when the pan is gently shaken. You can broil for a few minutes at the end to brown the top, if desired.
- Serve – Cut into 12 even squares and serve with your favorite breakfast sides.
How to make the BEST Sheet Pan Frittata Recipe
- Ingredients you’ll need to make homemade Sheet Pan Frittata: Mild or spicy Italian sausage or pork breakfast sausage, baby portabella or cremini mushrooms, red bell pepper, green bell pepper, green onions, fresh basil, shredded Asiago OR Gruyere cheese, large eggs, light cream or whole milk, ricotta cheese, salt, black pepper, granulated garlic, onion powder, ground nutmeg and grated Parmesan cheese.
- Kitchen tools you’ll need: Jelly roll pan, cheese grater, measuring cups and spoons, whisk, medium bowl, sharp knife and chopping board.
- When whisking together the eggs and ricotta you may see some lumps of ricotta cheese that don’t incorporate. This is fine!
- You can use spicy or sweet Italian sausage for this frittata.
- You could also add crushed red pepper flakes to the bell peppers and mushrooms for a little kick.
- You could make this frittata meatless by replacing the Italian sausage with chopped zucchini or squash. When doing so, saute them in olive oil just until softened and layer with the other ingredients.
- This Sheet Pan Frittata is a fantastic technique for meal prep and make ahead meals.
- Store in an airtight container chilled in the refrigerator and reheat in single servings in 15 second increments. Repeat until heated to your liking.
- You can also freeze this frittata for up to 1 month. Thaw in the refrigerator and reheat just before serving.
More Easy Breakfast Recipes to Make
- Freezer Breakfast Burritos for grab-n-go meals.
- Make your own homemade Breakfast Sausage.
- Breakfast Egg Muffins are made in a cupcake pan.
- Canadian Bacon Hash Brown Quiche can be served at any time of day.
- Make oatmeal for everyone at one time with this Apple Baked Oatmeal Recipe.
- Serve this Sheet Pan French Toast drizzled with maple syrup and a side of fresh fruit.
- Eggs Benedict with Blender Hollandaise Sauce is a special dish for a special occasion.
- Yogurt Parfaits from Cooking Classy.
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Helpful Kitchen Items:
Sheet Pan Frittata
Servings: 12 servings
Ingredients
- 1 lb mild or spicy Italian sausage OR pork breakfast sausage
- 1 8 oz container baby portabella or cremini mushrooms sliced
- 1 small red bell pepper seeded and diced
- 1 small green bell pepper seeded and diced
- 1 small bunch green onions thinly sliced
- 1/2 cup thinly sliced fresh basil (chiffonade)
- 2 cups shredded Asiago OR Gruyere cheese divided use
- 14 large eggs
- 1 cup light cream or whole milk
- 1 8 oz container ricotta cheese
- 2 tsp salt divided use
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1/4 tsp ground nutmeg
- 3 Tbsp grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Liberally spray a 15 x 10 x 1 inch jelly roll pan with cooking spray. Set aside.
- In a large skillet cook the sausage over medium high heat for 5-7 minutes or just until no pink remains. Remove from the pan using a slotted spoon reserving 2 Tbsp drippings in the pan.
- To the skillet add red bell pepper, green bell pepper and mushrooms. Season with 1/2 tsp salt. Cook for 3-5 minutes over medium-high heat just until beginning to soften. Scrape any brown bits from the bottom of the pan. Remove from the heat.
- Assemble: Arrange cooked sausage on pan. Top with red bell pepper, green bell pepper, green onions and ribbons of basil. Sprinkle with 1 cup shredded cheese.
- In a medium size bowl, whisk together eggs, cream or milk, ricotta cheese, 1 tsp salt, black pepper, granulated garlic, onion powder and ground nutmeg. Pour egg mixture evenly over ingredients in pan.
- Sprinkle top with reserved 1 cup shredded cheese and grated Parmesan cheese.
- Place into the oven and bake for 35-45 minutes. Check it at 30 minutes and gently shake the pan, the eggs should be set. If not, bake in 5 minute increments and check again. You can broil for a few minutes at the end to brown the top, if desired.
- Cut into 12 even squares and serve with croissants, buttermilk biscuits, on toast or bagels with your favorite breakfast sides.
- Store chilled in an airtight container for up to 5 days. Reheat in 15 second increments in the microwave just until heated through.
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