This Southern Comfort Frittata is the easiest thing to throw together and it makes a lot. I will be having this for either breakfast or lunch all week long!
Tips for making this easy Southern Comfort Frittata
- I used a 6×8″ baking dish, but next time I would recommend using a 9×13″ baking dish for better heat distribution and overall best results.
- Overbeating the eggs invites too much air into the egg mixture, so combine the eggs well, but stop once everything is fully incorporated.
- It’s important to sauté the onion and mushrooms since they could release moisture into your eggs. It’s okay if it gets a little caramelized. That’s the best part, IMO!
- I did not add salt to this recipe because I figured there was already enough salt in the ground pork, seasoned frozen hashbrowns, and canned veggies. Another thing I often do to try and limit my salt intake is rinse canned veggies, or at least buy canned food with low-sodium if that option is available.
- Bake until internal temp is at least 160 degrees F, which is the recommended time for eggs. If you don’t have a thermometer, then gauge the cooking time on when the middle doesn’t jiggle when removed from the oven. If it jiggles, then give it another 5 minutes.
Substitutions (Quarantine cooking… gotta be flexible!)
- If you don’t have greek yogurt… use whole milk, sour cream, or crème fraîche. Dawn Perry, Bon Appétit’s digital food editor says “Dairy turns an ordinary omelet into a delicious, creamy egg cake. You can use 2 percent in a pinch, but skip the skim. It’s like adding water.”
- If you don’t have mozzarella… some other cheeses I bet would go great with this are pepper jack, cheddar, gruyère, or fontina since they melt well.
- If you don’t have canned collard greens… fresh or frozen produce works just as well, if you have that on hand! Otherwise, if you have spinach, broccoli, or kale, you can swap those in too.
- If you don’t have ground pork sausage… you have other options! Use whatever kind of sausage patties or links you available, or else add my favorite fallback option–bacon. Meatless crumbles are an option too! By the end of this quarantine, I’m sure I’ll make this dish with every possible substitution there is.
- If you don’t have frozen diced potatoes… of course, fresh would work just as well, otherwise try frozen shredded potatoes or broken up tater tots.
What to serve with this dish
I think this is perfect to eat on its own for a light breakfast or lunch, but if you are entertaining or want to have a more well-balanced meal, I’d recommend adding in something a little sweet or fruity. You can’t go wrong with these sides:
My favorite hot sauces to put on these eggs
Southern Comfort Frittata
Ingredients
- 1 lb ground pork breakfast sausage (sage-seasoned)
- 1 tsp olive oil
- ½ cup diced yellow onion
- 8 eggs
- 1 cup shredded mozarella
- 1 can mushroom stems and pieces (drain and rinse in a collander)
- 1 cup frozen diced potatoes
- 1 can collard greens (drain any excess liquid)
- 1 tbsp oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp crushed red pepper
- ½ cup plain greek yogurt
Instructions
- Set oven to 350 degrees, and set aside a greased casserole dish.
- Add olive oil to a large skillet and set the stove to medium heat. Break up the ground sausage with a spatula while sprinkling in the oregano. Add the diced potatoes and once fully cooked transfer to a large mixing bowl.
- In the same skillet the sausage was cooking in, sauté the mushroom pieces and yellow onion in the remaining grease. Season with the garlic powder, crushed red pepper, and ground black pepper. Transfer to the mixing bowl.
- In another mixing bowl, whisk together the 8 eggs with the greek yogurt, mozarella cheese, smoked paprika, onion powder, and more ground black pepper. Once everything's whipped up, add the mixture to the large mixing bowl and stir everything together.
- Pour everything into the casserole dish and pop it in the oven for 45 minutes.
If you’ve tried this Southern Comfort Frittata or any other recipe on my blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram and Facebook to get more nourishing recipes like this. And don’t forget–use #ELYOV if you snap a picture of how your dish turns out! 🙂
