Breakfast Frittata with Chicken Sausage, Peppers, Potatoes, and Salsa Verde

Christmas morning calls for a breakfast that feels special but is easy enough to enjoy without spending hours in the kitchen. This Christmas Morning Breakfast Frittata is made with Bianco & Sons chicken sausage, peppers, onions, and crispy potatoes, using leftovers from our Chicken Sausage Sheet Pan Dinner if you have them, but it is just as simple to make fresh. Baked until golden and finished with a bright salsa verde, it is a comforting, crowd pleasing holiday breakfast that works perfectly for Christmas brunch, casual hosting, or a cozy morning at home. Recipe created in partnership with J Squared Eatz.

Prep Time: 10-15 minutes | Cook Time: 10-15 minutes | Total Time: 20-30 minutes

Serves: 4

INGREDIENTS

Fritatta

• 6 large eggs
• Leftover sheet pan dinner ingredients, or prepare ingredients fresh
  • 2 Bianco & Sons Chicken sausage (cooked), sliced into half moons
  • 1/2 of sautéed red pepper (pre-cooked), diced
  • 1/2 of a sautéed yellow pepper (pre-cooked), diced
  • 1/2 of sautéed cubanelle pepper (pre-cooked), diced
  • ½ sautéed red onion (pre-cooked), diced
  • 8 pre-cooked crispy smashed baby potatoes, diced
• 1-2 TBSP unsalted butter
• 1 TBSP EVOO
• 4 oz Boursin cheese (goat cheese or any soft, creamy cheese)
• 1/2 cup fontina, shredded 
• 1/2 cup Monterey jack cheese, shredded 
• Salt and pepper to taste 
• Basil Salsa Verde

Basil Salsa Verde

• 1 cup of basil leaves, roughly chopped
• 1 TBSP capers
• 1 TBSP Calabrian chili
• 1 garlic clove, grated
• Juice of 1/2 of lemon
• 3-4 TBSP EVOO
• Salt and pepper to taste 

METHOD

1. Make the Salsa Verde 
   1. Rough chop the basil and place into a food processor
   2. Add capers, Calabrian chili, grated garlic, lemon juice and salt & pepper to processor
   3. Pulse 5-10 times, until broken up into fine pieces 
   4. Add EVOO, pulse again until combined
2. Make the Frittata 
   1. Crack eggs into bowl and whisk. Whisk the eggs vigorously before seasoning with salt and pepper. Set aside.
   2. Roughly chop leftover sheet pan ingredients, set aside.
   3. Grate cheeses, set aside.
   4. Heat 10” cast iron pan (or non-stick pan) on medium-low heat. 
   5. Add butter and oil. Once butter is melted add your leftover sausage and veggie mix to pan and cook until heated through
   6. Add eggs to pan and allow bottom to slightly set over medium-low heat.
   7. Once eggs on the sides of the pan are close to being set, add dollops of Boursin cheese to top of frittata 
   8. Add shredded Monterey jack and fontina cheese to top of frittata
   9. Broil on high until cheese is melted, 2-4 mins

TO SERVE

• Move a rubber spatula around rim of pan to loosen edge of frittata 
• Tilt pan and use a rubber spatula to help slide frittata onto cutting board
• Cut into 6-8 pieces 
• Serve with dollops of Salsa Verde. Mangia!