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–+ servings
bone broth sausage mushroom frittata in a cast iron skillet on the table with a bowl of fruit.

Bone Broth Sausage Mushroom Frittata

Mimi Council
Enjoy this Bone Broth Sausage Mushroom Frittata for a protein packed dish that is a savory addition to your Sunday brunch!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Italian
Makes 5 servings
Calories 291 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Cast Iron Skillet

Ingredients
  

  • 12 ounces pork breakfast sausage
  • 4 ounces baby Bella mushrooms
  • 6 large eggs
  • ½ cup Kettle and Fire Beef Bone Broth (use code MIMIBAKESCOOKIES for 20% off!)

Instructions
 

  • Preheat the oven to 400°F.
  • In a 10-inch cast iron skillet over medium/high heat, add the breakfast sausage and break up with a spatula. Continue to cook until sausage is fully cooked, about 10 minutes. Remove from heat.
  • Slice mushrooms and set aside.
  • In a large bowl, whisk the eggs and bone broth together.
  • Add the sliced mushrooms to the egg mixture and stir together.
  • Transfer the egg mixture to the skillet with the sausage.
  • Bake for 20 to 25 minutes, or until the eggs look set.

Video

Notes

Tips
  • If you don't have bone broth, just use milk in its place.
  • You can use turkey breakfast sausage or even bacon in place of the pork sausage.
  • Make sure the frittata is done by looking for visual signs that the eggs are fluffy, a golden yellow color and not giggly in the center.
High Altitude – Follow the recipe as noted.

Nutrition

Calories: 291kcalCarbohydrates: 1gProtein: 18gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 245mgSodium: 518mgPotassium: 343mgFiber: 0.1gSugar: 1gVitamin A: 336IUVitamin C: 0.5mgCalcium: 40mgIron: 2mg
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