Joy the Baker

Sausage, Cheddar and Grits Frittata

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Sausage Cheddar and Grits Frittata

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.

Sausage Cheddar and Grits Frittata

 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.

Sausage Cheddar and Grits Frittata

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.

Sausage Cheddar and Grits Frittata

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.

Sausage Cheddar and Grits Frittata

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.

Sausage Cheddar and Grits Frittata

Dollops of thick cheddar and chives grits top the sausage and cheese.

Now we’re going places (breakfast places).

Sausage Cheddar and Grits Frittata

The creamy egg mixture is poured over the sausage and grits and it’s ready to bake!

Sausage Cheddar and Grits Frittata

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:

Cook Time:

1 9-inch frittata

Serving Size: 5 to 6 slices

Sausage, Cheddar and Grits Frittata

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

  1. 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.
  2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
  3. 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.
  4. In a medium bowl, whisk together eggs and heavy cream. Whisk in salt and pepper.
  5. Lightly grease a 9-inch round pie baking dish with butter.
  6. Add the sausage mixture to the pan. Sprinkle with 1/3 cup cheddar cheese.
  7. Dollop 5 to 6 large spoonfuls of grits on top of the sausage mixture. About 3 to 4 tablespoons per dollop.
  8. Pour egg mixture over the sausage and grits. Lightly press own the grits dollops of they're sticking up too high.
  9. Place on a rimmed baking sheets and bake for 25 to 30 minutes until baked through, puffed, and not jiggling in the center.
  10. Remove from the oven and allow to cool for 15 minute before serving. Frittata is best served warm but also lovely chilled.
https://joythebaker.com/2014/09/sausage-cheddar-grits-crust-less-quiche/

Reader Interactions

Comments

  2. Anna

    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.

    Reply

  3. Lindsay

    Where did the ingredient list go? Either I am totally crazy (definitely a possibility), or the ingredients/instructions are nowhere to be found!

    Reply

  13. Cecret T

    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?! :-)

    Reply

  17. K

    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.

    Reply

  21. Greg

    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?

    Reply

  23. gourmetgwen

    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;)

    Reply

  28. sstriving2@yahoo.com

    I just did that today. I kept my pajamas on until 3:00. I didn’t drink coffee though. Your recipe is very creative!

    Reply

  32. MaryW

    I’ll be making Beery Tomato Gravy to stash in my deep freeze from my tomato harvest. It’s really good on potatoes, meatloaf..

    Reply

  33. stacy

    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…

    Reply

  35. Ksenia @ At the Immigrant's Table

    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!

    Reply

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