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.

 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

Sausage, Cheddar and Grits Frittata

Print Recipe

• Prep Time: 0 hours
• Cook Time: 0 hours
• Total Time: 0 hours
• Yield: 1 9-inch frittata 1x

Ingredients

Scale 1x2x3x

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.

Nutrition

• Serving Size: 5 to 6 slices