Culinary Corner, Healthy Cooking, Meal Prep, Seasonal

Make-Ahead Breakfast Frittata (with Crispy Potato Crust)

Posted by jessicawright59 on

One of my go-to recipes week after week—this make-ahead frittata is a game changer for busy mornings. I typically bake it on Sunday, slice it up, and have breakfast ready to go for the rest of the workweek.

What I love most? It’s incredibly versatile. You can use whatever veggies, cheese, or leftover meats you have on hand. It’s quick, customizable, and a much healthier (and tastier!) option than grabbing something on the go.

Favorite Filling Combos We’ve Tried:

  • Ham, Gruyère, onions & asparagus
  • Bacon, tomato, mozzarella & fresh basil
  • Sausage, spinach, onion & cheddar

You can also make it completely vegetarian by loading it up with your favorite vegetables.

Baking Dish Notes:

I use a cast iron skillet to get that golden, crispy potato crust (so good!). But you can also use an 8×8 glass baking dish, or double the recipe and use a 9×13 dish for more servings.

Ingredients:

  • 3 cups frozen shredded potatoes (enough to cover the bottom of your pan)
  • 8 eggs
  • ½ cup cream or milk
  • 1 cup cut sausage links (or any cooked meat of your choice)
  • ¾ cup chopped peppers
  • ¼ cup chopped onions
  • 8 oz spinach
  • ½ cup shredded cheddar cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • Oil spray or olive oil (for skillet)

Instructions:

  1. Preheat your oven to 350°F.
  2. Cook the sausage (or protein of choice) and set aside.
  3. In a skillet over medium heat, sauté the peppers and onions until soft. Add the spinach and cook until wilted. Remove from heat.

4. In a cast iron skillet, spray with oil and press in the shredded potatoes to form a crust. Cook over medium heat for 5–8 minutes to start crisping the bottom.

5. In a bowl, whisk together the eggs, cream, salt, and pepper.

6. Layer the sautéed veggies, chopped bacon, and cheese over the potato crust.

7. Pour the egg mixture over everything evenly.

8. Bake for 30 minutes, or until the eggs are set in the center.

Serving & Storage:

This recipe makes about 6 slices. Once cooled, store them in an airtight container in the fridge. Reheat for a quick, satisfying breakfast throughout the week.