Potato Crust Sausage Butternut Squash and Egg Frittata (Whole 30 + Paleo)

A delicious Egg Frittata recipe, packed with sausage and squash, plus it’s paleo! This makes for one tasty brunch!

egg frittata recipe in dish

This shredded potato sausage and butternut squash Egg Frittata recipe has been on repeat in our house last month and I thought I would share the recipe since it’s basically Whole30 season right now.

How to make this Egg Frittata recipe – Step by Step

  • Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl.
  • Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
  • Heat 1 Tbsp coconut oil in a 10″ cast iron skillet and cook the sausage, until browned and barely cooked through. Don’t overcook. Remove from heat and set aside.  Heat 2 Tbsp coconut oil in same skillet and add onion and butternut squash. Cook until beginning to soften, 5-6 minutes. Set vegetables aside.
  • Using the same skillet, heat avocado oil over medium-high.  Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
  • Whisk eggs, coconut milk, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in herbs and set aside.
  • Pour in onions and butternut squash evenly over bottom of potato crust, then layer sausage and lastly pour in egg mixture. Bake until frittata is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

top down shot of frittata

What Is A Frittata?

A frittata is an egg based Italian breakfast dish similar to an omelette. Generally frittatas are filled with pre-cooked vegetables and they’re started cooking on the stovetop until eggs are set on the bottom then finished in the oven.

Using A Cast Iron Skillet For This Egg Frittata Recipe

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. You can use an enameled cast iron skillet, which does not require any pre-seasoning

Adds Ins And Swaps

The best part about it, is you can kind of throw in whatever you have. Feel free to sub sweet potato for the regular potatoes or the butternut squash.  You can add peppers, sub bacon for sausage– the possibilities are really endless!

Here are some other great combinations

  • Spinach, artichoke and feta cheese
  • Broccoli, cheddar and green onion
  • Cremini mushrooms, arugula and goat cheese
  • Cherry tomatoes, zucchini, mozzarella and basil
  • Yellow onion, carrot, bell pepper, goat cheese and chives

Top Tips For This Egg Frittata Recipe

  • Play around with flavor combinations.
  • Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while.
  • Let cool to room temperature before cutting into wedges and serving from the pan.
  • To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado or dollops of lemony yogurt. Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze.

Check Out These Delicious Breakfast Recipes

Have you tried this Egg Frittata recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Potato Crust Sausage Butternut Squash & Egg Frittata (Whole 30 + Paleo)

A delicious frittata packed with sausage and squash, plus it's paleo!
Course Breakfast, brunch, lunch
Cuisine American, Italian
Keyword paleo frittata, sausage frittata, squash frittata, whole 30 frittata
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 375kcal
Author Jen Pinkston

Ingredients

  • 4 medium russet potatoes about 2 pounds, peeled
  • 1 1/2 teaspoons kosher salt divided
  • 3/4 teaspoon freshly ground black pepper divided
  • 2 tablespoons avocado oil
  • 3 tablespoons coconut oil divided
  • 1 yellow onion chopped
  • 6 large eggs room temperature
  • 1 lb Whole30 compliant ground sausage
  • 1 1/2 cups butternut squash cut into 1/2 inch cubes
  • 1 1/4 cups full fat coconut milk the kind in a can
  • 1 teaspoon mustard powder if you have it, not necessary to buy if you don't
  • Pinch of grated nutmeg
  • 1 tablespoon finely chopped herbs of your choice more for garnish if you wish

Instructions

  • Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl.
  • Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
  • Heat 1 Tbsp coconut oil in a 10" cast iron skillet and cook the sausage, until browned and barely cooked through. Don't overcook. Remove from heat and set aside.  Heat 2 Tbsp coconut oil in same skillet and add onion and butternut squash. Cook until beginning to soften, 5-6 minutes. Set vegetables aside.
  • Using the same skillet, heat avocado oil over medium-high.  Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
  • Whisk eggs, coconut milk, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in herbs and set aside.
  • Pour in onions and butternut squash evenly over bottom of potato crust, then layer sausage and lastly pour in egg mixture. Bake until frittata is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

Nutrition

Calories: 375kcal | Carbohydrates: 20g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 684mg | Potassium: 656mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2419IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 3mg

 

Photography by Katie Jameson

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  1. Sharon

    01/18/2018

    this looks delish!!! I just got a cast iron for this very reason…

    • Jen Pinkston

      01/24/2018

      Thanks, Sharon! We love it and there’s almost always leftovers which is the best part!

  2. This looks so good that I want it now for breakfast!

    Jennifer
    Effortlessly Sophisticated

    • Jen Pinkston

      01/24/2018

      It’s probably a little time intensive for a week day, but perfect for the weekend or you could prep and refrigerate the night before!






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