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Potato Sausage Frittata Recipe

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With sausage, bacon, eggs and potatoes, this frittata is a meal in one. I usually double the recipe and rarely have leftovers.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 pound bulk pork sausage
  • 6 bacon strips, diced
  • 1-1/2 cups finely chopped red potatoes
  • 1 medium onion, finely chopped
  • 8 eggs
  • 2 teaspoons dried parsley flakes
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 518 calories, 40 g fat (14 g saturated fat), 468 mg cholesterol, 1054 mg sodium, 17 g carbohydrate, 2 g fiber, 21 g protein.


  1. In a large ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
  2. In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture.
  3. Cover and cook over low heat for 8-10 minutes or until eggs are almost set. Uncover; broil 6 in. from the heat for 2 minutes or until eggs are set. Cut into wedges. Yield: 4 servings.
Originally published as Potato Sausage Frittata in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p158

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Reviewed Apr. 13, 2013

"I utilized the basic recipe with what I had on hand to help clean out my refrigerator. I did not have bacon. I added some zucchini and some cheese. I used fresh today eggs from the local farm (about a 1/2 mile from our house). It made a great lunch."

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