Turkey Sausage & Spinach Frittata

This Turkey Sausage & Spinach Frittata is a creative spin on your typical scrambled egg breakfast. And it’s simple one-pan preparation is perfect!

Turkey Sausage & Spinach Frittata

Being a country boy from Louisiana I learned one thing for sure and that is you can never go wrong with a great breakfast! We would actually eat breakfast at any point throughout the day because we were always certain to have two things in the house – milk, and eggs.

The all-day breakfast restaurants and having access to enjoy eggs and grits 24 hours a day was a norm for me and that’s probably why I love this recipe idea so much. It honestly takes me back to a place where the worries of today didn’t exist and the comforts of having everything you needed were as simple as a few ingredients.

Turkey Sausage & Spinach Frittata

Did you know? The frittata has Italian origin because of the close relation with the omelet and quiche, but this is definitely an enjoyable dish worldwide.

Turkey Sausage & Spinach Frittata

The turkey sausage adds the required saltiness needed while the cream, cheese, and eggs make it hard to stop eating. The garlic spinach and cherry tomatoes add a nice touch as well.

The great thing about this Turkey Sausage & Spinach Frittata is that you can enjoy it any time of day; morning, noon, and night. Your brain will instruct your mouth to yell at this dinner idea with the great words of Austin Powers character Fat Bastard, “Get In My Belly!”.

Turkey Sausage & Spinach Frittata

For more tasty breakfast ideas, check out the recipes below:

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Turkey Sausage & Spinach Frittata

Turkey Sausage & Spinach Frittata

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5 from 3 reviews

  • Author: Eric
  • Total Time: 50 minutes
  • Yield: 6 1x


This Turkey Sausage & Spinach Frittata is a creative spin on your typical scrambled egg breakfast. And it’s simple one-pan preparation is perfect!


Units Scale
  • 12 oz. Turkey Kielbasa Sausage
  • 12 Large Organic Eggs
  • 1/2 cup Heavy Whipping Cream
  • 2 cups Cheddar Jack Shredded Cheese
  • 6 oz. Fresh Leaf Spinach
  • 5 oz. Cherry Salad Tomatoes
  • 4 oz. Fresh White Mushrooms
  • 1 tsp. Minced Garlic
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Garlic Powder
  • 3 tbsp. Butter


  1. Chop the turkey sausage into smaller chunks. In a heated cooking pan at medium heat, cook turkey sausage for 5 minutes or until cooked. Once done, set turkey sausage to the side.
  2. To the same cooking pan, add 1 tbsp of oil. Add spinach, mushrooms, and minced garlic. Cook until spinach is wilted. Drain and set to the side.
  3. In a large bowl, add eggs, black pepper, garlic powder, and heavy whipping cream. Whisk (paid link) until smooth.
  4. Heat cast iron skillet (paid link) to low heat. Add butter making sure the sides and bottom of skillet are covered. Add all cooked ingredients back into the skillet. Spread evenly.
  5. Pour egg mixture evenly on top of cooked ingredients. Top off with cheddar jack cheese and cherry tomatoes halves (chopped in half).
  6. Bake at 350 degrees for 30 minutes. Allow to cool then serve.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • Calories: 375
  • Fat: 27g

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  1. Joe Owens says:

    So good and portions of ingredients are spot on!

  2. Catherine says:

    This was great. We needed low carb, gluten free and delicious! I’m not a great cook, so I freaked out when I didn’t see anything listed about what to do with the tomatoes after cutting them. I’d love to know if I was supposed to cook them with the spinach?

    1. Eric Jones says:

      Hi Catherine. I see where the cherry tomato step was a bit misleading. I have corrected this. There is no need to cook the tomatoes and they should be added along with the cheddar jack cheese at the end.

  3. So easy and so delicious! Thanks

    1. Eric Jones says:

      Very cool! Thanks a lot for sharing your feedback. Much appreciated.

    1. Lol thanks a lot Karly!