Breakfast Sausage, Pepper and Cheddar Frittata

Cuisinart original

A great brunch dish for a crowd or serve leftovers the next day as a light lunch.


Makes 8 servings


2    teaspoons olive oil, divided
8    ounces cooked breakfast
      sausage, cut into slices
1   medium red bell pepper
     (about 5 to 6 ounces), cut into
     ½-inch dice
12 large eggs
½  cup milk
¾  teaspoon kosher salt
½  teaspoon freshly ground black
2  green onions, trimmed and
4  ounces Cheddar, shredded

Nutritional information

Nutritional information per serving
(based on 8 servings): Calories 271 65% from fat) carb. 4g • pro. 19g • fat 19g sat. fat 7g • chol. 309mg • sod. 771mg calc. 175mg fiber 0g


1. Assemble the Cuisinart® Stack5® with
the baking pan and select 400°F.
Add one teaspoon of the olive oil to
the pan.
2. Once the oil is hot, add the sausage
slices. Lightly brown on both sides,
about 3 to 5 minutes per side. Remove
and reserve.
3. Add the remaining olive oil and the
diced red pepper; cook until lightly
browned and softened, about 5
4. While the peppers are cooking, whisk
together the eggs with the milk and
salt and pepper.
5. Once peppers have softened, stir in
the green onions and let cook for an
additional minute or two.
6. Add the sausage back to the pan,
then lower the temperature to 300°F.
7. Add the egg mixture to the pan and
top with the shredded Cheddar.
Cover and let cook for about 35 to 40
minutes, until the eggs are set.
8. Serve immediately