Enjoy everything you love about a burrito in this breakfast frittata recipe from Eggland’s Best, easily adaptable with your own favorite ingredients and toppings.
1 pound Italian sausage
1 medium onion, diced
2 red peppers, diced
6 Eggland’s Best Eggs (large)
1/3 cup milk
1 20 ounce bag frozen hash browns, thawed
2 cups shredded cheddar
1/4 teaspoon freshly-ground black pepper
Sour Cream or Pico de Gallo
Heat oven to 375 degrees F. Add the sausage to a medium skillet and cook over medium-high heat until browned. Remove sausage with a slotted spoon to a large mixing bowl. Save about 1 tablespoon of sausage grease in the sauté pan. Add onion and red peppers to the skillet, and sauté for 5 minutes until cooked. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hash brown mixture, and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes then serve with sour cream or pico de gallo.