Loaded Turkey Sausage and Veggie Frittata

This Loaded Turkey Sausage and Veggie Frittata is the ultimate all-in-one, naturally gluten-free, low-carb breakfast egg bake that makes weekend brunch or weekday meal prep completely effortless. We load fluffy baked eggs with savory turkey sausage, tender sautéed mushrooms, wilted spinach, and sweet cherry tomatoes, all smothered under a bubbly layer of melted cheese. It is savory, satisfying, and packed with wholesome ingredients that keep you fueled and energized all morning long.

For more tasty breakfast skillets and casseroles, check out these recipes: Cheesy Hashbrown Casserole, Turkey Hash Brown Breakfast Casserole, Turkey Sausage Breakfast Skillet, and Bananas Foster French Toast Casserole.

The secret to a bakery-style frittata with the ideal texture is getting your moisture balance and skillet setup right. Sautéing and draining the mushrooms and fresh spinach ahead of time prevents the eggs from turning watery during the bake. Whisking heavy whipping cream into a full dozen eggs builds an airy, tender custard that puffs up perfectly in the oven without turning rubbery.

Baked in a butter-coated cast iron skillet (paid link), the edges develop a golden, savory crust while the sweet tomatoes and melted Cheddar Jack cheese caramelize on top for an incredible finish.

Ingredients you’ll need to make a Loaded Turkey Sausage and Veggie Frittata:

• Turkey Sausage: The primary lean protein; browned in chunks to release savory sage-and-pepper seasonings into the pan.
• Olive Oil: Provides a quick, clean cooking layer for sautéing and softening the fresh veggies.
• Fresh Leaf Spinach: Wilts into tender greens, adding color, iron, and moisture.
• Fresh White Mushrooms: Absorb the pan flavors like sponges while adding a hearty, meaty chew.
• Minced Garlic, Garlic Powder: Infuse the tender sautéed vegetables and eggs with aromatics.
• Large Organic Eggs: Provide the structure for the frittata.
• Sea Salt, Black Pepper: Simple seasonings for the frittata.
• Heavy Whipping Cream: Delivers the moisture to prevent the eggs from curdling under oven heat.
• Butter: Thoroughly coats the cast iron skillet (paid link) bottom and walls to prevent sticking while baking the crust to a golden crisp.
• Cheddar Jack Shredded Cheese: Melts over the top surface to form a gooey, bubbly, and slightly browned cheese crust.
• Cherry Salad Tomatoes: Halved and baked into the top layer; they burst with sweet, acidic juices that cut through the rich cheeses and eggs.

Did you know? The frittata has Italian origins because it’s closely related to the omelet and quiche, but it is definitely enjoyed worldwide.

How to make a Loaded Turkey Sausage and Veggie Frittata:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Brown the Sausage: Chop the turkey sausage into bite-sized chunks. In a skillet over medium heat, cook the turkey sausage for 5 minutes or until fully cooked and lightly browned. Transfer the cooked sausage to a plate and set aside.

Sauté and Drain the Veggies: In the same cooking pan, add the oil. Add the spinach, sliced mushrooms, and minced garlic. Cook over medium heat for 3 to 4 minutes until the spinach is fully wilted and the mushrooms are tender. Remove from heat, transfer the vegetables to a fine-mesh strainer or colander, press gently to drain excess liquid, and set aside.

Whisk (paid link) the Custard: In a large mixing bowl, combine the eggs, sea salt, black pepper, garlic powder, and heavy whipping cream. Whisk (paid link) vigorously until the mixture is uniform, light, and completely smooth.

Prep the Skillet and Layer Fillings: Place a 10- or 12-inch cast-iron skillet over low heat. Add the butter, swirling the pan and using a brush or spatula (paid link) to ensure the melted butter covers the entire bottom and sides. Remove from the burner. Add the browned turkey sausage and drained cooked vegetables back into the buttered skillet, spreading them in an even layer across the bottom.

Pour, Top, and Bake: Pour the whisked egg mixture evenly over the sausage and vegetables. Top evenly with the shredded Cheddar Jack cheese, then scatter the cherry tomato halves (cut-side up) over the cheese. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the center is set and no longer jiggles, and the edges are lightly puffed and golden.

Cool and Serve: Remove the skillet from the oven and allow the frittata to cool and rest in the pan for 10 minutes so it sets cleanly. Slice into wedges and serve warm.

Tips & Tricks

• Thoroughly Drain the Spinach: Fresh spinach and mushrooms release a lot of natural moisture. Press them against a colander with the back of a large spoon before layering into the eggs to prevent a soggy, watery bottom crust.
• Low-Heat Skillet Buttering: When melting the butter in the cast iron skillet (paid link), keep the burner on low heat. You want the butter melted and coating the pan walls without browning or burning before adding the eggs.
• Cheese Variations: Swap Cheddar Jack for sharp white cheddar, smoked gouda, or crumbled goat cheese for an earthier, tangy profile.
• Veggie Additions: Diced bell peppers, caramelized sweet onions, or roasted zucchini make great additions. Simply sauté them with the mushrooms and spinach first.
• Meat Swaps: If substituting ground turkey sausage for link sausage, break it up into crumbles with a wooden spoon as it browns. Diced chicken or beef sausage, smoked beef bacon, or spicy beef chorizo also work 1:1.

Make-Ahead, Storage & Reheating Tips

• You can brown the sausage, sauté and drain the veggies, and whisk (paid link) the egg-cream custard the night before. Store them in separate covered containers in the fridge. In the morning, butter the cast-iron skillet, assemble the layers, and bake fresh (add 3 to 5 minutes to the bake time if ingredients are cold).
• Store cooled frittata slices in an airtight glass container lined with a paper towel in the refrigerator for up to 4 to 5 days.
• Wrap individual, fully cooled slices tightly in plastic wrap, then place them inside a freezer-safe zip-top bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating for Best Texture:
  • Oven / Toaster Oven: Reheat slices on a small baking sheet (paid link) at 325°F (163°C) for 8 to 10 minutes until warm throughout; this preserves the fluffy custard texture and crisps the cheese on top.
  • Microwave Reheat: Heat individual slices on a microwave-safe plate covered with a damp paper towel on 50% power in 60-second bursts until warmed through to prevent the eggs from becoming rubbery.

The great thing about this frittata is that you can enjoy it any time of day: morning, noon, and night!

Loaded Turkey Sausage and Veggie Frittata

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Bake this Loaded Turkey Sausage and Veggie Frittata! Fluffy eggs, turkey sausage, spinach, mushrooms, and melted cheese in one skillet.

• Total Time: 50 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1/2x1x2x3x

• 12 oz turkey sausage, chopped into bite-sized chunks
• 1 tbsp olive oil
• 6 oz fresh leaf spinach
• 4 oz fresh white mushrooms, sliced
• 1 tsp minced garlic
• 12 large organic eggs
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup heavy whipping cream
• 3 tbsp butter
• 2 cups Cheddar Jack cheese, shredded
• 5 oz cherry salad tomatoes, sliced in half

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Chop the turkey sausage into bite-sized chunks. In a skillet over medium heat, cook the turkey sausage for 5 minutes or until fully cooked and lightly browned. Transfer the cooked sausage to a plate and set aside.
3. In the same cooking pan, add the oil. Add the spinach, sliced mushrooms, and minced garlic. Cook over medium heat for 3 to 4 minutes, until the spinach wilts and the mushrooms soften. Remove from the heat, transfer the vegetables to a fine-mesh strainer or colander, gently press to drain excess liquid, and set aside.
4. In a large mixing bowl, combine the eggs, sea salt, black pepper, garlic powder, and heavy whipping cream. Whisk (paid link) vigorously until the mixture is uniform, light, and completely smooth.
5. Place a 10- or 12-inch cast-iron skillet over low heat. Add the butter, then swirl the pan and use a brush or spatula (paid link) to ensure the melted butter coats the entire bottom and sides of the skillet. Remove from the burner. Add the browned turkey sausage and drained cooked vegetables back into the buttered skillet, spreading them evenly across the bottom.
6. Pour the whisked egg mixture evenly over the sausage and vegetables. Top evenly with shredded Cheddar Jack cheese, then scatter the cherry tomato halves (cut-side up) over the cheese. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the center is set and no longer jiggles, and the edges are lightly puffed and golden.
7. Remove the skillet from the oven and allow the frittata to cool and rest in the pan for 10 minutes so it sets cleanly. Slice into wedges and serve warm.

Equipment

Cast Iron Skillet

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Whisk

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(paid link)

Notes

Thoroughly Drain the Spinach: Fresh spinach and mushrooms release a tremendous amount of natural moisture. Press them against a colander with the back of a large spoon before layering into the eggs to prevent a soggy, watery bottom crust.

Low-Heat Skillet Buttering: When melting the butter in the cast-iron skillet, keep the burner on low heat. You want the butter melted and coating the pan walls without browning or burning before the cold eggs hit the metal.

Cheese Variations: Swap Cheddar Jack for sharp white cheddar, smoked gouda, or crumbled goat cheese for an earthier, tangy profile.

Veggie Additions: Diced bell peppers, caramelized sweet onions, or roasted zucchini make fantastic additions. Simply sauté them with the mushrooms and spinach first.

Meat Swaps: If substituting ground turkey sausage for link sausage, break it up into crumbles with a wooden spoon as it browns. Diced ham, smoked bacon, or spicy chorizo also work 1:1.

• Author: Eric Jones
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 365
• Sugar: 2.5 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 23 g
• Cholesterol: 345 mg