This make ahead breakfast frittata is perfect to meal-prep on Sundays and have easy and filling breakfasts all week!
I used to steer clear of make ahead egg based breakfasts because every time I tried them I’d be left with a spongy, dry muffin that was not appetizing at all. I did some research and found some great tips from Bon Appetit. Luckily there is a method to ensure your dish comes out smooth and creamy, and I’ve adapted those tips into a great base frittata recipe that you can customize with almost any veggie or protein you have in your fridge.
Three Keys to a Perfect Frittata
- Ratio of eggs to dairy. The ideal ratio is 12 eggs to 1/2 cup dairy. Be sure to use at least 2%, whole milk is really preferred. I love using Greek yogurt, it adds the perfect creaminess to the frittata without making it soggy or spongy.
- Fully cook all your veggies before adding the eggs. Your veggies actually aren’t going to continue cooking much more in the oven. Also, depending on what veggies you use, some may release more water than others. Water will mess with the texture of the frittata, so if you’re using veggies like squash, mushrooms, or tomatoes, you may want to cook those separately or make sure you cook off as much water as possible before adding the eggs.
- Don’t overbake. In fact, when you take the frittata out of the oven, the middle should still be a little jiggly. It will continue to cook as it cools in the skillet. This also helps to ensure you avoid the dreaded spongy texture.
What to add to your frittata
The possibilities of flavor combinations are almost endless for this recipe. I love making this on a Sunday and using up whatever scraps of veggies I have leftover from the previous week. Most often, I use some combination of onion, green pepper, mushrooms, and sausage. Broccoli, spinach, bacon, or tomatoes would all also be great.
Breakfast Meal Prep – How to Store and Reheat
To have quick breakfasts all week, cook this on a Sunday and individually wrap each piece in plastic wrap. You can either store them in the fridge for up to 4 days, or put them in a freezer bag and freeze for up to one month. Either way, remove plastic wrap and place on a plate to reheat in the microwave for 1-2 minutes, longer if frozen. If you find it is releasing too much water, simply sit it on a paper towel while reheating.
This make ahead breakfast is packed with protein and veggies, and will be sure to keep you full throughout the morning!
Make Ahead Breakfast Frittata
The creamy texture in this frittata comes from using whole milk Greek yogurt, and added veggies give it an extra punch that is sure to keep you full throughout the morning.
- 1 tbsp Olive oil
- 1 small yellow or white onion
- 1 Green bell pepper
- 4 oz Mushrooms
- 2 links Chicken sausage
- 12 Eggs
- 1/2 cup Whole milk Greek yogurt (can sub 2%)
- 1/2 cup Cheddar cheese, grated
- 1 tsp salt and pepper, each
Preheat oven to 350. Heat olive oil in cast iron skillet over medium heat, or similar oven safe skillet. Dice onion, mushrooms, bell pepper, and sausage links and add to the pan.
Saute for 5-10 minutes, until mushrooms are soft and onions are translucent.
While the veggies are cooking, crack 12 eggs into a large bowl and add Greek yogurt. Whisk to combine. (It may look weird at the beginning, but just keep going and you'll get a smooth and creamy mixture). Stir in grated cheese, salt and pepper.
Pour the egg mixture into the cast iron and gently stir to distribute the veggies and sausage. Let the mixture cook in the pan (without stirring) for 4-5 minutes to set the eggs.
Transfer the skillet carefully to the oven, and cook for 15-20 minutes. Check after 15 minutes, the frittata should look just set throughout. Let cool and slice into 8 servings.
- Don't overbake! The frittata should be just set when you pull it from the oven. If your oven tends to run hot, start checking at 12 minutes.
- Whole milk Greek yogurt is really preferred here, but 2% can be used. I haven't tried this with non-dairy milk.
- If you use a lot of water heavy veggies (squash, tomatoes, etc), you may want to cook them in a separate pan or be sure to cook out the water as much as possible before adding the eggs.