If you’re looking for a crowd-pleasing breakfast that can be made the night before and thrown in the oven in the morning, this Italian Sausage & Roasted Red Pepper Frittata is hands down my favorite! Whether you’re hosting a holiday brunch or just want an easy, delicious breakfast for the week, this dish delivers bold flavors, lots of protein, and is super easy to prep.
I love how this frittata combines savory Italian sausage with the sweetness of roasted red peppers and the melt-in-your-mouth goodness of mozzarella cheese. Plus, it’s completely customizable depending on whether you prefer a mild or spicy kick—just switch up the sausage to match your taste. The best part? You can make it the night before and refrigerate it, so come morning, all you have to do is pop it in the oven and wait for the delicious aroma to fill your kitchen.
And if you’re looking for an easier meal prep option, you can turn this frittata into muffins! Simply adjust the baking time to about 15 minutes or until a toothpick comes out clean. Perfect for grab-and-go mornings or a nutritious snack later in the day.
Here’s the full recipe!
Ingredients:
- 8 eggs (I love using @vitalfarms pasture-raised eggs for that extra flavor and goodness), whisked & seasoned with salt and pepper
- 4 oz shredded mozzarella cheese
- 2 tbsp almond flour
- 1/4 cup diced roasted red peppers (I just grab the jarred ones for ease)
- 1 lb ground Italian sausage (choose hot or mild based on your preference)
- Optional: 1-2 tbsp sliced fresh basil (for an extra burst of flavor!)
Directions:
- Preheat the oven to 350°F (175°C).
- Lightly spray your baking dish with olive oil. Then, layer in the ingredients in this order: almond flour, Italian sausage, roasted red peppers, mozzarella cheese, and fresh basil (if using).
- Pour the whisked eggs over the top and season with salt and pepper. Give it a quick stir to combine.
- Bake for 35-45 minutes, or until the center is set and a fork comes out clean when inserted.
- Let it cool for a few minutes, slice, and enjoy!
Tips for the Perfect Frittata:
- Feel free to swap in different veggies like spinach, mushrooms, or onions to fit your preferences or what you have on hand!
- This recipe is super flexible—if you want to make individual servings, simply pour the egg mixture into muffin tins and bake for 15 minutes, or until a toothpick comes out clean.
- The frittata can be made ahead of time and stored in the fridge for up to 3 days, so it’s great for meal prep!
This Italian Sausage & Roasted Red Pepper Frittata is hands down my go-to breakfast dish when I’m serving a crowd, and it’s a great way to start any day—especially if you’re looking for a make-ahead option for a busy morning. Serve it with a side of fresh fruit or a light salad for the perfect holiday brunch or weekend breakfast!
Give it a try and let me know what you think! Enjoy! ✨
For another delicious frittata recipe, check out my Spanish chorizo & green chili frittata and spicy potato hash.
