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An overhead shot of the sausage and mini pepper frittata.

Sausage and Mini Pepper Frittata

Fluffy eggs, meaty sausage, and sweet mini peppers come together in this delicious and easy to make Sausage and Mini Pepper Frittata. In 20 minutes and with only 6 ingredients, you'll have a crowd-pleasing frittata for your next brunch!
5 from 10 votes
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Course: Breakfast
Cuisine: American
Keyword: sausage and mini pepper frittata, sausage and pepper frittata
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 12 Servings
Calories: 212kcal
Author: Lynn Polito


  • 2 cups Pure Flavor® Aurora Bites Mini Peppers
  • 1 lb Sausage Casing Removed
  • 8 Eggs
  • ½ cup Whole Milk
  • 1 teaspoon Italian Seasoning
  • 1 cup Cheddar Shredded


  • Preheat the oven to 425 degrees.
  • Take the sausage out of the casing. Place the sausage in the cast iron skillet and cook for 5-7 minutes until fully cooked. Break up the sausage so it is in crumbles.
  • While the sausage cooks, crack the eggs into a large bowl. Add the milk and whisk for 1 minute or until the eggs and milk are fully incorporated.
  • Cut the mini peppers into slices.
  • When the sausage is done cooking, turn off the heat. Scatter the pepper slices over the sausage. Pour the egg mixture over the sausage and pepper mixture. Top with the shredded cheddar cheese.
  • Carefully place the cast iron skillet in the oven and bake for 12-15 minutes or until there is middle is slightly firm and no longer jiggles.
  • Serve immediately.


  • Most grocery stores have sausage meat out of the casing already.  Use one pound of that ground sausage meat.
  • Whole milk, 2% milk, or 1% milk can be used in this recipe.
  • This frittata can be served at room temperature or served hot.


Calories: 212kcal | Carbohydrates: 3g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 349mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1535IU | Vitamin C: 51mg | Calcium: 104mg | Iron: 1mg