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Cast Iron Skillet Frittata with Sausage and Bell Peppers | Frugal Nutrition3

Sausage & Pepper Frittata (Paleo)


This easy and filling protein-packed breakfast is perfect for busy mornings, but flavorful enough for weekend brunches. 


  • 8 oz sausage (I like Moink)
  • 2 medium bell peppers 
  • 8 eggs
  • about 1/2 teaspoon salt (fine)
  • 1/2 teaspoon freshly ground black pepper
  • optional: 1/2 medium onion, sliced


  1. Preheat oven to 350ºF. 
  2. Warm a cast iron skillet over medium heat. Crumble sausage into pan and cook until fully browned. Add the sliced bell peppers (and the optional onions) and sauté for about 3 minutes, just until they start to soften.
  3. In a large bowl, whisk together 8 eggs, salt, and pepper. (You can totally increase this to 10-12 eggs for a larger frittata.) 
  4. If needed, add a little oil or butter to help coat the skillet. (If your cast iron is well seasoned, this isn't needed, but it is always a helpful insurance plan to keep your frittata from sticking.) 
  5. Make sure the sausage and peppers are evenly distributed in the pan and then cover with the whisked eggs. Cook for 1 more minute on stove, then transfer to the preheated oven. 
  6. Bake on 350ºF for 30-35 minutes or until fully cooked through. 


Divide this recipe into muffin tins for Paleo Egg Muffins!

Increase eggs to 10-12 to make a larger frittata - just increase the cooking time by 5 or so minutes. 

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