This Smokey Andouille Sausage Frittata is a perfect breakfast for powering through the week! It’s also a lovely weekend brunch option.
Time and time again, I’m reminded about how food directly impacts my energy level, mood, and appetite. It’s easy to go into autopilot mode, not pay attention to what I’m eating, and then become frustrated as the lethargy kicks in. Usually, after a few weeks of falling behind on work and putting on a few pounds because of mindless snacking, it dawns on me once again: I’m not eating well.
I realize that “eating well” is a subjective phrase that means different things based on the individual person, their needs, and dietary restrictions. Personally, I have no food allergies and I don’t restrict my diet in any way aside from moderation.
I’ve noticed a certain sensitivity to sugar- when I consume it, I immediately get energy, crash soon after, and then I want more sugar. On the flip side, my body responds incredibly well to protein, especially eggs and lean meats.
This smokey andouille sausage frittata is an energy powerhouse breakfast for me. It reheats well throughout the week, which makes my life easier.
I used a pre-cooked chicken andouille sausage here to keep things light. Using a leaner sausage means there’s less fat to overwhelm the other flavors in the frittata – you can still taste the eggs, onions, peppers and cheese. It’s filling without being heavy. And it’s packed full of protein. Adding smoked paprika on top not only adds a nice color to the frittata, but it enhances the natural smokiness of the andouille.
Smokey Andouille Sausage Frittata
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 large eggs, beaten
- 1 1/2 teaspoons extra-virgin olive oil
- 1 cup diced yellow onions (approximately 1/2 medium)
- 3 links chicken andouille sausage, diced
- 1 cup green or mixed bell peppers, diced (see notes)
- 1 clove garlic, minced
- 1/2 cup sharp or mild cheddar cheese, grated
- 1/4 teaspoon smoked paprika
- Preheat the oven to 400 degrees F.
- Whisk the salt and pepper into the eggs and set aside.
- Heat the oil in a 10 or 12-inch oven-safe nonstick skillet over medium-low heat. Add the onions and cook for 1 to 2 minutes until translucent. Add the sausage, increase the heat to medium, and sauté, stirring periodically, until slightly caramelized. Add the green peppers and garlic, and cook for another 1-2 minutes until fragrant. Remove from the heat.
- Sprinkle the cheddar cheese evenly on top. Briefly re-whisk the eggs to redistribute the salt and pepper, and then slowly pour evenly over the cheese and vegetables. Sift or sprinkle the smoked paprika evenly over the top of the eggs.
- Place the skillet in the oven and bake for 10 to 12 minutes or until the top has set (it should not jiggle).
- Allow to cool briefly before slicing and serving.
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