This easy, flavorful sausage and asparagus frittata is an ideal choice for breakfast or brunch. It comes together quickly, reheats well, and even tastes good served cold—perfect for holidays like Christmas morning, Easter brunch, or a special Mother’s Day gathering.
Sausage and Asparagus Frittata
Asparagus season brings bright, tender spears and a fresh, grassy flavor that pairs beautifully with savory breakfast sausage. This frittata balances those two stars—sausage and asparagus—along with mushrooms, baby spinach, green onions and melty cheddar-jack cheese. It’s flexible: make it for a crowd, portion it for weekday breakfasts, or customize with your favorite herbs and cheeses.
Why a frittata? It’s fast, forgiving, and highly adaptable. You can prepare it ahead and reheat slices throughout the week, or enjoy it at room temperature for a picnic-style brunch. The recipe below includes simple steps and straightforward ingredients so you can have a delicious egg bake with minimal fuss.
Try our Traeger Breakfast Bake for another hearty option!
Recipe Shopping List
You probably have many of these items on hand. For exact quantities, see the ingredient list in the recipe card below.
- Eggs
- Milk
- Breakfast sausage (ground or links)
- Mushrooms
- Asparagus
- Baby spinach
- Salt and pepper
- Cheddar-jack cheese (shredded)
Pair with a refreshing Tropical Mimosa!
How To Make This Recipe
- Brown and crumble the breakfast sausage in a skillet. If using sausage links, brown and roughly chop them.
- Trim the woody ends from the asparagus. Reserve the tips for the top of the frittata. Slice the remaining stalks into 1/4–1/2 inch pieces and briefly sauté in the skillet for 1–2 minutes to soften slightly.
- Sauté sliced mushrooms in the same pan until lightly browned. Quickly wilt the spinach and remove excess moisture.
- Whisk eggs and milk until well combined and slightly frothy. Season with salt and freshly ground black pepper.
- Transfer the sausage, sautéed asparagus pieces, mushrooms, and spinach into a well-sprayed pie plate or baking dish. Sprinkle with shredded cheddar-jack cheese.
- Pour the egg mixture over the fillings and arrange the reserved asparagus tips on top for a decorative finish.
- Bake in a preheated 350°F oven for 20–30 minutes, depending on your oven and dish depth, until the eggs are set in the center. Check during the final minutes to avoid overcooking.
Serve alongside crispy Traeger Bacon for a complete brunch plate.
Recipe FAQ
Common Questions
Can this recipe be made in advance? Yes. Assemble and bake the frittata ahead of time, then refrigerate. Reheat gently in the oven, microwave, or air fryer.
What’s the best way to reheat leftovers? Reheat slices in the oven at 325°F for 8–12 minutes, in the microwave for 30–60 seconds per serving, or in an air fryer at 350°F for about 5 minutes until warmed through.
Reader Review
Michelle says, “Perfect ratio of eggs to other ingredients. Added half a shallot browned in olive oil for flavor, and a few dollops of ricotta because I love it. Super adaptable recipe, delicious as is.”
More Great Breakfast Ideas
- Traeger Bisquick Breakfast Bake
- Stuffed Breakfast Croissant with Steak
- Smoked Breakfast Fatty
- Tater Tot Breakfast Casserole
- Bacon Egg Breakfast Wrap
- Chorizo Breakfast Tacos
- Bacon Cheddar Quiche with Rutabaga Crust
- Traeger Baked Eggs
- Starbucks Jalapeño Egg Bites
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Sausage and Asparagus Frittata
Fresh, spring-forward flavors combine in this easy, make-ahead frittata. Great for weekend brunch or weekday breakfasts.
Ingredients
- 6 eggs
- 1 cup milk
- ½ lb breakfast sausage
- 3 large mushrooms, thinly sliced
- 8 asparagus spears (tips reserved)
- 1 handful baby spinach
- Salt and pepper to taste
- 1 cup shredded cheddar-jack cheese
Instructions
- Preheat oven to 350°F. Grease a pie plate or baking dish with cooking spray.
- Brown and crumble the sausage; set aside.
- Trim asparagus, reserve tips for garnish, cut remaining stalks into ¼-inch pieces and sauté 1–2 minutes. Set aside.
- Brown mushrooms, then quickly wilt the spinach. Combine with sausage and asparagus in the prepared dish and top with cheese.
- Whisk eggs with milk until frothy, season with salt and pepper, and pour over the fillings. Arrange asparagus tips on top.
- Bake 20–30 minutes, until the center is set. Check during the last few minutes to prevent overcooking.
Nutrition Information (per serving)
Yield: 6 servings. Serving Size: 1. Calories: 325; Total Fat: 24g; Saturated Fat: 10g; Cholesterol: 247mg; Sodium: 622mg; Carbohydrates: 5g; Fiber: 1g; Sugar: 3g; Protein: 21g.
Nutrition data are estimates. Consult a trusted source if you need precise values for dietary or medical reasons.