Sage Sausage, Mushroom and Cheddar Frittata

Our favorite Saturday morning breakfast (or brunch) is hands down our sausage, mushroom & cheddar frittata. This savory dish is simple to make and loaded with delicious, wholesome foods to maximize your meal and get the most out of your morning. Plus, it’s a tasty way to sneak in those veggies you may struggle eating plain.

Ingredients:

• 1/2 pound Sage Sausage
• 1 pack Shiitake mushrooms
• 1/2 Red onion diced
• 1 handful of arugula
• 8 Cage free eggs
• 1 cup Grass Fed Cheddar Cheese grated (Rock House)
• 1/2 cup Grass Fed A2 milk ( Rock House)
• Salt
• Pepper
• 1 tbsp minced garlic

Directions:

• Preheat oven to 350 degrees Fahrenheit
• Brown the sausage in a cast iron skillet on medium high heat
• Drain excess liquid in a small jar, discard later when cooled
• In a separate pan sauté mushrooms and onions in avocado oil; add salt, pepper and minced garlic
• Combine eggs and milk with an immersion blender for a few seconds
• Add sautéed mushrooms, onion and eggs to skillet with the sausage
• Top with grated cheese and arugula (gently stir to combine)
• Let sit on stovetop for 3-5 minutes before placing in the oven
• Bake for 20-25 minutes or until set
• Let cool for 5 minutes before slicing and serving