Blended Sausage and Mushroom Frittata with Potatoes and Goat Cheese

September 6, 2020
Serves 4-6 servings
Prep time
Cook Time

Recipe courtesy of Side Delights.


  • 8
  • salt and pepper, to taste
  • 1
    package Side Delights Steamables Red Potatoes, cooked according to package instructions and cooled
  • 8 Ounces
    white button mushrooms, finely chopped
  • 2 Tablespoons
    olive oil
  • 8 Ounces
    breakfast sausage
  • 1
    medium bell pepper, diced
  • 4 Ounces
    soft goat cheese, crumbled
  • 8-12
    fresh basil leaves


  1. Preheat oven to 350 degrees F. In a bowl, whisk together eggs until smooth. Season with salt and pepper and set aside. Use potato masher to smash potatoes into bite sized pieces and set aside.

  2. In a large mixing bowl, add mushrooms and sausage, mix until combined. In a large, non-stick, oven-safe skillet over medium heat, warm the olive oil. Add the mushroom sausage mixture and cook, stirring frequently, until the sausage is browned and cooked through, about 5 minutes.

  3. Add the smashed potatoes and peppers and cook for an additional 3 minutes. Distribute goat cheese evenly across the ingredients. Sprinkle with basil leaves. Pour the egg mixture over the ingredients and bake until eggs are set and golden, about 15 minutes.

  4. Remove from the oven and allow to cool slightly. Run a rubber spatula between the frittata and pan to loosen the eggs and slide the whole frittata onto a cutting board. Cut into wedges.


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