Anyone out there that hates eating at 9pm during the week say “Aye” – AYE!

Dave and I are big supporters of having breakfast for dinner – crack some eggs, fry some bacon (or turkey sausage), toss a couple pieces of toast in the toaster and you have a healthy and fulfilling dinner that you’re not eating for breakfast! (even though it is breakfast – tricky I know)

But as much as we like the BFD routine, it’s still nice to try to shake it up a smidgen.  So this Chicken Sausage Fritatta does not disappoint – it has awesome flavor – lots of healthy veggies and Chicken Sausage, which is a nice substitute for bacon or straight up regular sausage.  And don’t be scared by the dijon – it gives it a little zip and who doesn’t like a little zip?

Don’t you love the word Fritatta? Makes me want to shake maracas when I say it. 

Chicken Sausage Fritatta


8 eggs

1/4 cup water

1/4 cup Dijon Mustard

1/2 tsp. italian seasoning

1/2 tsp. cumin

2 chicken sausage links, sliced and cooked

1/2 large green pepper, or one whole small, chopped

1/2 large red pepper, or one whole small, chopped

1 small onion, chopped

2 garlic cloves, minced

4 oz. shredded cheddar cheese (1/2 cup – I used Cabot reduced fat cheddar)

Salt & Pepper to taste

2 tbsp. shredded parmesean cheese for sprinklage

1)  In a saucepan over medium heat, cook your sliced chicken sausage for about 5 minutes, til’ just browned (technically they’re already cooked, but I think it’s a good idea to saute them before putting them in the fritatta)

2) In another saucepan (or same if you want to save on dish duty) saute your chopped onion and garlic over medium heat for about 2 minutes.  Then add the chopped red and green pepper and cook for another 5 minutes until all veggies are cooked through.  Set aside to let cool a bit.

3) In a large mixing bowl, beat eggs, water, dijon mustard, italian seasoning, cumin, and shredded cheddar cheese.  Season with salt and pepper.  Then stir in chicken sausage, peppers and onions.

 4)  Pour into a greased, shallow 1.5 qt. baking dish (or you could probably do a pie plate too – might just need 2 of them).  Sprinkle top with parmesean cheese.  Bake at 375 degrees for about 20-25 minutes (test w/a knife/toothpick – when it comes out clean it’s ready!) 

5) Slice, serve, and ENJOY!

The great thing about this recipe is that it’s a great base for any fritatta really – you can swap up the veggies and even the meats if you’d like! Keep it zippy 🙂 

And it’s pretty good for you too – unless of course you serve it with cinnamon buns – then it’s all over!