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Sausage and Vegetable Frittata Meal Prep

Individual baked frittatas loaded with savory sausage, bell peppers, mushrooms, spinach, and cheese, portioned into glass containers for an easy, high-protein breakfast all week.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 containers
Course: Breakfast, Meal Prep
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Frittata Base
  • 8 large eggs
  • 0.5 cup milk or cream
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
Fillings
  • 0.5 lb breakfast sausage ground
  • 1 red bell pepper diced
  • 1 cup mushrooms sliced
  • 2 cups fresh spinach chopped
  • 0.5 cup cheddar cheese shredded
  • 1 tbsp olive oil for cooking

Equipment

  • 4 Glass Meal Prep Containers (oven-safe)
  • Large Skillet
  • Mixing Bowl
  • Whisk
  • Baking sheet

Method
 

  1. Preheat oven to 375°F (190°C) and grease four oven-safe glass meal prep containers.
  2. In a skillet, brown the sausage, breaking it into crumbles. Remove and set aside.
  3. In the same skillet, sauté bell pepper and mushrooms until soft. Add spinach and cook until wilted.
  4. In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
  5. Divide the cooked sausage and vegetable mixture evenly among the four containers.
  6. Pour the egg mixture over the fillings in each container and top with shredded cheese.
  7. Bake for 20-25 minutes until eggs are set and slightly puffy. Cool completely before refrigerating.

Notes

Ensure your glass containers are oven-safe before baking. Do not put plastic lids in the oven. Reheat in the microwave for 60-90 seconds.