I’m a big breakfast eater and I need both first breakfast (before my morning workout) and
second breakfast (post-workout recovery) to be productive in the mornings.
As part of my Sunday Meal-Prep Routine, I’ve been on a kick of making a sheet-pan frittata that can be sliced and stored in the fridge for speed in the mornings. It’s a hearty, high-protein way to start the day, and the vegetables are adaptable—use whatever you have on hand. This frittata is especially perfect for recovery after a morning workout. Pair it with a Superhero Muffin and sliced avocado or fruit to stay satisfied, energized, and fueled straight until lunch.
Recipe: Sheet-Pan Breakfast Frittata
Yield: Serves 8
Gluten-free. For dairy-free and vegetarian substitutions, read below.
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Ingredients
- 3 tablespoons olive oil, divided
- 1 head broccoli, cut into bite-sized florets
- 1-pint cherry tomatoes (or 1 cup chopped red bell pepper)
- 8-ounces cremini mushrooms, quartered
- ½ - ¾ pound uncooked mild Italian sausage, casings removed
- 12 eggs
- 1/3 cup plain Greek or whole milk yogurt
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper
- 1/2 to 1 cup grated cheese (I like cheddar or gruyere or crumbled feta)
Dairy-free: Use plain, dairy-free yogurt and skip the cheese.
Vegetarian: Skip the sausage and use 1 cup grated cheese, divided: ½ cup in the egg mixture and ½ cup sprinkled on top. You could also include 1 can black beans, rinsed and drained well.
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Instructions
- Pre-heat the oven to 425°F. Dry veggies well. Line a half sheet-pan with parchment paper (cut it long enough to come up the edges of the pan). Place the broccoli, tomatoes, and mushrooms on the sheet pan. Toss with 2 tablespoons of the oil and 1/4 teaspoon of the salt. Spread the veggies out. Roast for 20 minutes.
- In a large bowl, whisk together the eggs, yogurt, remaining 1/4 teaspoon of salt, and the pepper. Set aside.
- Sauté the sausage in a skillet with a drizzle of oil, breaking it up into bite-size pieces with a spatula until it begins to brown. Transfer to a bowl, drain excess fat, and set aside.
- Remove veggies from oven and stir. Reduce oven temperature to 375°F. While the sheet-pan is hot, add the sausage and spread out evenly with the veggies. Pour the egg mixture over the top (carefully so it doesn’t seep under parchment). Sprinkle the cheese evenly over the top.
- Bake for 25 minutes, or until the eggs have set and the top is golden. Cool briefly then slice into squares. Transfer leftovers to an airtight container and store in the fridge for up to 4 days.
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