Last Updated on June 16, 2026 by Deliciously Organic Editor
A Breakfast Frittata with sausage, tomatoes and cheese is a fantastic way to start the day!
I love a good, hearty breakfast, but many weekend mornings I don’t want to spend the time right after waking up to prep them. My oven-baked breakfast frittata takes the morning prep out of the equation. You can fry, mix, and pour all of the ingredients, put them in a baking dish and store them in the fridge overnight. The next morning, you can pop it in the oven. . .about one hour later, you’ll have a nutrient-dense breakfast for the entire family!
This would be a fun breakfast to make this Valentine’s Day weekend!
Here are some other recipes to make your Valentine’s Day a little sweeter:
Grain-Free Angel Food Cake
Chocolate Cupcakes with Strawberry Frosting (Nut-Free and Grain-Free!)French Toast (Grain-Free)
Molten Lava Cake
Chocolate Swiss Roll Cake
Breakfast Frittata with Tomatoes, Sausage and Cheese (Gluten-Free)
Adapted from Donna Hay.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 10
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound sausage
- 6 pieces bacon, chopped
- 10 large eggs
- 1/2 cup cream
- 3/4 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 10 ounces cheddar cheese, grated
- 8 or so small tomatoes on the vine
Instructions
- Preheat oven to 350ºF and adjust the rack to the middle position.
- Cook the sausage and bacon in a large skillet over medium heat until the sausage is no longer pink and the bacon is crisp.
- Drain.
- Whisk the eggs, cream, milk, mustard, salt and pepper in a large bowl.
- Place the cheese on the bottom of a 13×9-inch baking dish. Top with the sausage and bacon. Pour the egg mixture over the top and place the tomatoes on top of the egg mixture. Cover with foil.
- Bake for 25 minutes*.
- Remove the foil and bake for an additional 20-25 minutes until eggs are set. Serve.
- *If you put this in the fridge overnight, you’ll want to add about 5-10 minutes to the baking time.
Notes
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
When I saw those tomatoes on the vine embedded in your frittata, I just had to take a look at your recipe. Keen! Thirty years ago, when we could still eat like this, I’d have baked it in a trice. I can hardly resist dipping my finger onto the screen in hope of catching a taste. The cogs and gears in my head are whirring as I think of ways to make this dish so my sweetheart and I can enjoy it on our restricted diet. But I know, whatever I come up with, it won’t have the tastes of sausage, bacon and cheese.
Have you come up with your substitutions? I’m thinking homemade turkey/chicken sausage, turkey bacon, and goat cheese? Would these be permissible?
All of those would work well!
It looks delicious and your photography, styling and props are stunning as usual!
All the heavy creams I can find contains carrageenan. I know this ingredient is unhealthy. Is the small amount in the cream ok?
It’s totally up to you, but if you can’t find fresh cream, then you could use organic heavy cream from the grocery store.
This looks so pretty! Be careful with those tomato greens, though; they are poisonous! The green parts of plants in the nightshade family contain solanine.
Kate
The stems of the tomato are removed before eating as they are too tough to chew. Thanks for the reminder.
Can the leftovers be frozen?
Eggs usually don’t do too well when frozen, so I wouldn’t.
Did you use organic breakfast sausage? If so, which brand? I’ve only had luck finding organic bacon (apple gate).
Thanks,
LB
I purchase all of my meat from Peaceful Pastures and they sell a fabulous pastured pork breakfast sausage.
This looks amazing! Can’t wait to try. What type of sausage do you use?
Organic Prairie makes a good one!
What beautiful photography!! This looks absolutely incredible!!
What’s the brand of cheddar cheese you use and sausage?
I use a pastured sausage from a local farm and I like Organic Valley cheddar.
What heavy cream substitution would you suggest for someone who cannot have dairy?
Coconut cream is a great substitute!
Any chance you could prepare this the night before and then cook the next morning?
I haven’t tested it that way, but I think it would work! I would wait until the morning to add the tomatoes.
Could I sub coconut milk for cow’s milk in this recipe?
I haven’t tested this recipe with alternate ingredients, so I’m not sure what the best sub would be.