Cast iron skillet breakfast frittata
Make Ahead Breakfast Frittata
Prep Time
15 mins
Total Time
30 mins

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. 

Course: Breakfast
Cuisine: American
Servings: 8 slices
Calories: 235 kcal
  • 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
  1. 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. 

  2. Saute for 5-10 minutes, until mushrooms are soft and onions are translucent. 

  3. 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. 

  4. 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.

  5. 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. 

Recipe Notes
  1. 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. 
  2. Whole milk Greek yogurt is really preferred here, but 2% can be used. I haven't tried this with non-dairy milk. 
  3. 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.