Hi, it's me...Leigh Ann, the girl who disappeared on ya for a couple of weeks. I know I am horrible and you have probably been starving because I have not been posting my recipes regularly...or maybe you actually can survive with me, but I don't like to think about that. So let's pretend your life hasn't been the same without my usual posts to keep you company. K? I am here to feed you today, and the recipe is really good, so maybe you can forgive me, just this once. I have the perfect brunch for your Thanksgiving weekend to make you a rock star in the eyes of all of your houseguests. My sausage, sweet potato, and sage frittata is super easy, you will have most of the ingredients already, and it will knock everyone's socks off in the taste department.
We all know that when Thanksgiving rolls around you buy too much of everything just in case something goes wrong. If we are lucky, nothing goes wrong but then we have a bunch of leftover herbs and other ingredients and then what?
This frittata that's what...
You will probably have some extra sausage from your stuffing, I know you will have extra sage from the turkey and the stuffing, and you will probably have a spare sweet potato or two laying around that are starting to feel left out.
This frittata is going to solve all of your leftover ingredients problem. It taste like what a Thanksgiving weekend breakfast should taste like, using the perfect harmony of flavors.
Serve it with some crusty bread slathered with butter and a hot cup of coffee...or a bloody mary if you are feeling like a party, and enter into breakfast bliss.
- 8 Eggs
- 1 Tbsp. Milk
- 1 Lb. of Spicy Sausage (whatever you have on hand, I used deer sausage)
- 2 Tbsp. of Sage, Chopped Fine
- 1 Sweet Potato, Diced Small
- 1 Onion, Chopped
- 2 Handfuls of Arugula (you could also use spinach or kale or omit the greens)
- 1 Cup of White Cheddar Cheese, Grated
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tsp. Kosher Salt, plus another sprinkle
- 1/2 Tsp. Black Pepper
- Preheat oven to 350 degrees.
- In an iron skillet or any oven proof skillet, brown your sausage and then remove from heat.
- Add your oil, onions, and potato to the pan with the sage and salt. Cook for about five-ten minutes until potatoes start to become tender.
- In the meantime, beat your eggs and milk with salt and pepper until well combined and frothy.
- Once potatoes are tenderish (yes it's a word), add your sausage back to the pan and your arugula and stir until wilted.
- Add your eggs to the pan and stir and put into the oven for about 30-40 minutes until eggs are cooked through and edges are golden.
- Let cook for about 10 minutes and serve.
If you promise to make this and tell me about it, I promise to get back to feeding you on a regular basis. Deal?
Here's to the weekend and full bellies friends!