I fell down such a strange Internet rabbit hole this week. There were makeup tutorial videos, doomsday prepper podcasts, and a weird amount of frittata recipe googling.
While I still don’t know how to properly apply bronzer or survive the apocalypse, I can make one damn fine frittata. Award-winning (according to me).
Frittata is Italian for “I’m too lazy to make quiche crust.” It’s a simple baked egg dish that can house just about any filling that you can dream up and can be served morning, noon, or night. Wow. Frittata is also Italian for “Eat this. You’re welcome.” Don’t worry. I’m fluent.
Whatever we do, can we not call it a crustless quiche? That just sounds sad and lazy and makes me wonder who is enjoying crust without me.
Let’s talk about this frittata, because I sure did put grits in it, and I’m not even sorry.
This frittata (as the name above would suggest) is home to spicy Italian sausage and cheddar cheese. Eggs of course, because a frittata isn’t a frittata without eggs. The HECK YES elements of this frittata are the dollops of cheesy chives grits that stud the dish. Soft creamy eggs meets cheesy baked grits? Spicy and sausage, too? It’s a very good idea.
Weekend breakfast idea complete. You should drink more coffee and keep your pajama pants on until at least 3pm. For sure.
Spicy sausage is removed from its casing, cooked and crumbled.
I cook my grits up extra thick so dollops of the mixture will maintain their shape in the frittata.
A bit of fresh jalapeño for spice. A bit of red bell pepper for sweet. Cheese for always should be sharp cheddar.
I added heavy cream to my eggs because I like when food is delicious. It’s as simple as that.
Cheddar and chives are stirred into the grits. Again with the delicious food thing.
I baked this frittata in the oven. There was no stove top cooking this time.
In a buttered 9-inch glass pie dish I added the cooked sausage, peppers, and jalapeño and topped it with a bit of sharp cheddar.
To the beaten eggs and cream I added a pinch of salt and crushed red pepper flakes.
Dollops of thick cheddar and chives grits top the sausage and cheese.
Now we’re going places (breakfast places).
The creamy egg mixture is poured over the sausage and grits and it’s ready to bake!
With about 30 minutes in the oven you’ll have time to over caffeinated juuust so. I allowed the frittata to cool for about 15 minutes before slicing into it. I find that it’s best served on the warm side so the cheesy grits are soft. This frittata is comforting and indulgent and exactly easy enough to make on a lazy weekend morning! Happy Saturday!
xo
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Sausage, Cheddar and Grits Frittata
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 1 9-inch frittata 1x
Ingredients
For the Grits
- 2 cups water
- 1/4 teaspoon salt
- 1/2 cup finely-ground yellow grits
- 1/3 cup grated sharp cheddar cheese
- 3 tablespoons finely chopped chives
For the Frittata
- 1/2 pound (about 2 links) uncooked spicy sausage links, casings removed
- 1/4 cup finely chopped red bell pepper
- half of a jalapeño, seeds removed and finely diced
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- pinch crushed red pepper flakes
- 1/3 cup grated sharp cheddar cheese
- 1 tablespoon finely chopped chives, to garnish
- 1 tablespoon unsalted butter to grease the dish
Instructions
- First make the grits. In a medium saucepan over medium heat, bring the water to a boil. Add salt and slowly stir in the grits, stirring constantly. Reduce heat to low and cook, stirring constantly, until grits are thick. Depending on the grain of your grits, they may take 5 minutes to cook (for instant grits) or up to 20 minutes to cook. Follow directions on you particular box of grits but cook grits 2 to 3 minutes longer, creating a very thick grits mixture. Remove from heat and stir in shredded cheese and chives. Allow to rest while you assemble the frittata ingredients.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- For the frittata, in a medium skillet over medium heat, cook the sausage meat, using a spatula to crumble to sausage as it cooks. Allow to cook completely, about 6 minutes. Remove from the heat and stir in peppers and jalapeño.
- In a medium bowl, whisk together eggs and heavy cream. Whisk in salt and pepper.
- Lightly grease a 9-inch round pie baking dish with butter.
- Add the sausage mixture to the pan. Sprinkle with 1/3 cup cheddar cheese.
- Dollop 5 to 6 large spoonfuls of grits on top of the sausage mixture. About 3 to 4 tablespoons per dollop.
- Pour egg mixture over the sausage and grits. Lightly press own the grits dollops of they’re sticking up too high.
- Place on a rimmed baking sheets and bake for 25 to 30 minutes until baked through, puffed, and not jiggling in the center.
- Remove from the oven and allow to cool for 15 minute before serving. Frittata is best served warm but also lovely chilled.
Nutrition
- Serving Size: 5 to 6 slices
44 Responses
Got sausage, definitely got grits….I’m on this!!! Thanks!!????
This recipe is awesome, Joy. I used venison sausage and it came out great. I think venison sausage is a little more Texas than Louisiana but if you can get your hands on some, definitely try it! Thanks for sharing.
One of my all time favorites! Every frittata needs grits
Where did the ingredient list go? Either I am totally crazy (definitely a possibility), or the ingredients/instructions are nowhere to be found!
Checking again and – yay! – it’s back! Planning to make this soon and can’t wait! :)
I want to take this to my nephew at school. Can one successfully reheat frittata? or freeze it?
As a good italian girl I eat frittata every thursday for dinner, italian tradition! My favorite version is with parmesan and roasted onions, but I’m definitely gonna try your version! We make sooo many version of frittata in my family, if you’re curios just let me know ;)
https://justsem.wordpress.com/
I’m so intrigued by this!! I love grits, but would never think to add them to a frittata!
it’s delicious!
This looks incredible! Can’t wait to try this.
http://www.stateofsunshineblog.com
OMG! This looks so delicious, I’m going to make this and let you know how it’s taste :)
Thanks for this Grt receipe..
Sounds like breakfast for dinner is in my future! Can’t wait to try!
I’m really weird when it comes to eggs … I generally don’t like them – I don’t hate it, but It’s not usually my first breakfast choice – everything is this firttata though, I love — I need to give this recipe a try, it may be the one to make me an egg-lover
Mouth watering goodness! Yum!
Crustless quiche? That sounds amazing and quick…. man I miss quiches. Having a baby that’s allergic to eggs makes me sad. Until he grows out of it I’ll just have to lick these delicious pictures on my screen.
https://xfallenmoon.blogspot.com/
Thank you, Joy, for a great recipe. I made this for dinner tonight and it went over really well. My husband-who loves grits-said, “A quiche is no place for grits…and real men don’t eat quiche!” Then, he had 3 helpings. I guess you and I know what we are talking about, don’t we?! :-)
Your breakfasts are the best!
total amazeballs. I love that the hunks of grits are just hanging out inside this frittata. I love the whole-big-breakfast thing going on in one pan. I’d love to try this!
Oh,MY. Talk about taking grits, and quiche, over the top….
I’m not a fan of grits myself, but my husband is. Maybe I can find a happy medium with this recipe! :) Cannot wait to give it a whirl.
This looks awesome! Going on my must-try list!
Love this frittata recipe!
woah. this looks amazing. made a quiche (without the crust) too this morning, but I can’t wait to try this one! http://www.ourlovelykitchen.com
The recipe calls for half of several things or small amounts., Can I double the amounts and freeze one of the fritatas? If so, should I freeze it before or after baking it?
absolutely, Greg! you can double the ingredients and freeze the frittata after baking.
those pictures are making my mouth water! what a great idea to sub in grits for the potatoes!
I like how you think. I’m a little worried about the eggs touching the grits situation, but I’m going to trust you on this;)
you can let you’re food touch. it’s cool.
strange internet rabbit holes happen to me all.the.time, and this looks absolutely gorgeous! love your italian translation skills too :)
this looks so delicious!!!! Can’t wait to try it out….yum yum!
This looks so yummy!
XX
Miri
https://currentlywearing.com
I can’t wait to make this! It looks so delicious! !
I just did that today. I kept my pajamas on until 3:00. I didn’t drink coffee though. Your recipe is very creative!
Can’t wait to make this! I’ve got a girls brunch next week, so maybe then…
This frittata is definitely happening, looks great! And frittata > crustless quiche
I love the addition of the grits!!! Such pretty photos, maj!
I’ll be making Beery Tomato Gravy to stash in my deep freeze from my tomato harvest. It’s really good on potatoes, meatloaf..
I laughed out loud at your definition of frittata–one of my husband’s favorite dishes is quiche and let’s face it, making the crust is an extra step that I’m not always in the mood to do. Crustless quiche sounds just as good to me…
I know what I’ll be eating all weekend, and definitely in my pajamas. True story. Thanks, Joy.
I love the idea of suspending large dollops of grits in the frittata! Also, I appreciate that you named it crustless quiche in the address, regardless of your aversion to refer to the recipe as such ;) If it helps, I actually don’t mind the title of a crustless frittata. Have a good weekend!
This sounds absolutely perfect Joy! I think I’m going to have to try it out!
Oh my, this may become my new go to on the weekends. It looks delicious!
Sara
506miles
Oh my, grits in a frittata. I love it.
looks so good!