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Sausage Potato Frittata

This fluffy potato frittata with juicy sausage and savory parmesan is the perfect 25-minute brunch recipe. The crispy edges from the skillet and hints of spicy mustard just take it over the top!

Why You’ll Love This Potato Frittata Recipe

Nothing screams “weekend brunch” like skillet potato frittatas with fresh spinach.

  • Perfect for brunch. Frittatas are a common egg-based recipe that easily feeds a crowd and everyone enjoys.
  • Versatile. Add leftover potatoes, mix in some asparagus, or spice it up with paprika if you want.
  • Easy. Once the potatoes are tender, it’s all about letting the heat from the stove and oven do its thing without much more effort.
  • Little oil. The rendered fat from the pork sausage is perfect for cooking the rest of the ingredients without the need for more oil.
Potato frittata in the skillet with a missing slice.

What You’ll Need

The savory goodness is in the juicy pork sausage and tangy Dijon mustard. Scroll to the recipe card at the bottom of the post for exact amounts.

  • Eggs – Feel free to use liquid eggs.
  • Milk – Any kind of dairy milk works. Avoid plant-based milk because it’s water-based and won’t add richness.
  • Dijon mustard – Stone-ground mustard works too. Don’t use American yellow mustard for this.
  • Pork sausage – Use your favorite kind.
  • Yukon gold potatoes – Russets are a good swap. Even baby potatoes work.
  • Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
  • Spinach – You can use baby spinach for convenience or regular, chopped spinach.
  • Parmesan cheese – Make sure it’s freshly grated and not the bottled kind.

How to Make A Sausage Potato Frittata

Frittatas are as easy as scrambled eggs but without any of the stirring. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the mixture. Preheat the oven to 350F. Whisk the eggs, milk, and Dijon in a large bowl until smooth. Set it aside.
  • Brown the sausage. Place a large skillet over medium-high heat. It needs to be oven-safe. Add the sausage and cook it until browned, for 5-6 minutes. Break it up with a spatula as it cooks. Remove it from the heat and set it aside.
  • Cook the potatoes. Add the potatoes to the same skillet and cook them for 5-7 minutes until lightly browned and tender. Don’t over-cook them because they’ll lose their texture.
  • Combine everything. Return the sausages to the skillet. Mix in the spinach and cook for another 5 minutes or until wilted.
  • Add the eggs. Pour in the prepared egg mixture. Swirl the skillet around gently so that the eggs cover the potato mixture evenly. Let it cook for about 4 minutes without any stirring.
  • Bake it. Top it with parmesan cheese and carefully transfer the skillet into the oven. Bake for 10-12 minutes or until it has set.
  • Serve. Remove it from the oven and serve immediately.

Tips & Variations

This potato frittata with crispy, golden edges will be on your menu every week after you see how easily you can add more flavor and texture.

  • Make it cheesy. Sprinkle 1/2 cup shredded cheddar or melty cheese over the potato mixture before adding the eggs for a cheesy variation. Crumbled feta or goat cheese works too.
  • Add more veggies. Mix 1/2 cup chopped asparagus, roasted bell peppers, mushrooms, or caramelized onions into the skillet if you want to make the frittata heartier.
  • Stay on the stove. If you don’t want to use the oven, reduce the heat to low and let the frittata cook for 4 minutes. Add the parmesan cheese as usual and then cover the skillet with a lid. Cook for another 10-12 minutes or until the eggs have set.
  • Use leftovers. Chop up any leftover Garlic Herb Hasselback Potatoes or Garlic Herb Roasted Potatoes and use them in this recipe. You don’t need to cook them as long, only until they’re heated through and then add the spinach.
  • Add more protein. Cook 1/4 cup chorizo, Italian sausage or ground beef with the sausage to add more flavor and make it extra filling.
  • Spice it up. Stir 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon dried parsley to give each bite more depth. 1/4-1/2 teaspoon cayenne pepper or red pepper flakes is great too for a kick of heat.
Digging into a slice of potato frittata with a fork.

What to Serve with Sausage Frittata

This fluffy potato frittata is the perfect breakfast option with a side of crispy bacon. Enjoy it with your favorite cup of tea, coffee, or some orange juice. If you’re a coffee-person like me, you’ve got to try my Sweet Cream Iced Coffee or Iced Chai Tea Latte. For a plant-based option, try my Coconut Milk Thai Iced Coffee.

How to Store & Reheat Leftovers

I always make two batches, one for the weekend and another to reheat throughout the week.

  • Fridge: Place it in an airtight container for up to 5 days. You can also slice it and place each piece in Ziploc bags for an on-the-go breakfast later.
  • Freezer: Wrap it whole in plastic wrap twice and then in foil once. Place it in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat it straight from frozen.
  • To reheat it: Microwave it in 30-second increments until warm. If frozen, sprinkle it with 1 teaspoon water and microwave it for 2-4 minutes.

More Frittata Recipes

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Potato frittata slice on a plate.

Sausage Potato Frittata

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  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


This easy potato frittata recipe with savory pork sausage and spinach is perfect for brunch. You’ll love that it’s ready in 25 minutes.


  • 10  eggs
  • 1/2 cup milk
  • 1 tablespoon dijon mustard
  • 8 oz. of jimmy dean pork sausage
  • 1 1/2 cups diced yukon gold potatoes, peeled
  • salt & pepper to season
  • 2 cups spinach
  • 1/2 cup grated parmesan cheese


  1. Mix eggs, milk and dijon in a large bowl. Set aside.
  2. Preheat oven to 350ºF.
  3. Heat a large skillet to medium-high heat. Add sausage to the pan and cook until sausage is browned, breaking up the sausage throughout cooking process. Once sausage is cooked, remove from the pan and set aside.
  4. Immedately add potatoes to the pan and cook for 5-7 minutes, stirring throughout. You’ll see slight browning and potatoes will start to get tender, but not mushy.
  5. Add the sausage back to the pan along with spinach. Cook until the spinach is wilted.
  6. Add egg mixture to pan and be sure that the eggs are evenly dispersed through the pan. Let frittata sit for 4 minutes, do not touch.
  7. At the end of 4 minutes, top the frittata with parmesan cheese and transfer the pan to the oven.
  8. Bake for 10-12 minutes or until frittata has set. No jiggle in the middle if you shake it.
  9. Remove from the oven and allow to cool before serving.

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