Breakfast Burrito Frittata

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Breakfast Burrito Frittata
Prep Time
10 min
Cook Time
35 min
6 servings
Recipe by: Eggland's Best

Take everything you love about burritos and turn it into a breakfast frittata!


  • 1 pound Italian sausage
  • 1 medium onion, diced
  • 2 red peppers, diced
  • 6 Eggland’s Best Eggs (large)
  • 1/3 cup milk
  • 1 20 ounce bag frozen hash browns, thawed
  • 2 cups shredded cheddar
  • 1/4 teaspoon freshly-ground black pepper
  • Sour Cream or Pico de Gallo


Serving Size
1 serving
31 g
  Saturated Fat
13 g
245 mg
901 mg
16 g
Dietary Fiber
2 g
22 g

Heat oven to 375 degrees F.

Add the sausage to a medium skillet and cook over medium-high heat until browned.

Remove sausage with a slotted spoon to a large mixing bowl.

Save about 1 tablespoon of sausage grease in the sauté pan.

Add onion and red peppers to the skillet, and sauté for 5 minutes until cooked.

Pour the vegetable mixture into the mixing bowl with the sausage. 

Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.

In a separate bowl, whisk together the eggs, milk and black pepper until combined.

Then add them to the hashbrown mixture, and stir to combine. 

Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese.

Cover with aluminum foil and bake for 20 minutes.

Then remove the aluminum foil and bake for an additional 10-15 minutes until the top of the potatoes begin to slightly brown. 

Remove and let the casserole rest for 5 minutes then serve with sour cream or pico de gallo.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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