Thanksgiving Breakfast Frittata with Turkey Sausage and Sage

Name: Thanksgiving Breakfast Frittata with Turkey Sausage and Sage
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 10 oz (280 g) turkey sausage, bulk or casing removed, casing removed; 10 whole large eggs, room temperature; ¼ cup (60 ml) heavy cream; 1½ cups (170 g) fontina cheese, finely grated, finely grated; 2 cups (280 g) butternut squash, peeled, seeded, and cut into ½-inch cubes, peeled, seeded, cut into ½-inch (1.25 cm) cubes; 12 leaves (4 g) fresh sage leaves, finely chopped; 2 tablespoons (28 g) unsalted butter; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A savory, vegetable-studded frittata celebrating fall flavors. Turkey sausage adds protein, roasted butternut squash brings sweetness, and fresh sage ties it all together. Fontina cheese melts into creamy pockets throughout. Perfect for a holiday breakfast or brunch, and easily feeds 4–6 people.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 1 frittata (6 servings)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Have all ingredients prepped and measured before starting
Use a 10-inch (25 cm) nonstick or cast-iron skillet

1
Cook turkey sausage
- Heat the 10-inch skillet over medium-high heat.
- Add the turkey sausage (casing removed) and cook, breaking it into small pieces with a wooden spoon as it browns, for 5–7 minutes until no pink remains.
- Stir occasionally to ensure even cooking.
- Transfer the cooked sausage to a plate, leaving about 1 tablespoon of fat in the pan.
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Ready when: Sausage is browned and no pink remains
Tip: Don't crowd the pan; break the sausage into pieces so it browns rather than steams.
2
Roast butternut squash
- Add the diced butternut squash to the same skillet over medium-high heat.
- Cook, stirring occasionally, for 8–10 minutes until the squash is slightly softened and beginning to caramelize at the edges.
- You want some color on the squash but it does not need to be fully tender yet.
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Ready when: Squash is slightly softened with golden-brown edges
Tip: Stir every 2–3 minutes to prevent sticking and ensure even browning.
3
Prepare egg mixture
- In a large bowl, whisk together the 10 eggs, heavy cream, chopped sage, and a good pinch each of kosher salt and freshly ground black pepper.
- Whisk until the mixture is fully combined and slightly frothy, about 1 minute.
- Taste and adjust seasoning as needed.
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Ready when: Eggs are well combined and slightly frothy
Tip: Room-temperature eggs mix more smoothly and create a creamier frittata.
4
Add butter and combine fillings
- Add the 2 tablespoons unsalted butter to the skillet with the roasted squash over medium heat.
- Once the butter melts, stir in the cooked turkey sausage.
- Distribute the mixture evenly across the skillet.
- Sprinkle the grated fontina cheese over the top.
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Ready when: Butter is melted and cheese is scattered evenly
Tip: Spread the fillings in a single layer so they cook evenly in the egg mixture.
5
Pour egg mixture and cook stovetop
- Pour the egg mixture evenly over the sausage, squash, and cheese in the skillet.
- Gently stir with a silicone spatula for about 30 seconds, just enough to distribute the fillings, then let it settle.
- Cook undisturbed over medium heat for 2–3 minutes until the edges begin to set but the center is still mostly liquid.
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Ready when: Edges are set and opaque; center is still liquid
Tip: Don't scramble—just one gentle stir to settle everything, then let it alone.
6
Finish in the ovenOven 375°F / 190°C
- Transfer the skillet to the preheated 375°F (190°C) oven.
- Bake for 12–15 minutes until the top is puffed, lightly golden, and the center is just set when you gently jiggle the skillet.
- A knife inserted in the center should come out clean or with a tiny bit of wet egg clinging to it.
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Ready when: Top is puffed and lightly golden; center is just set
Tip: Overbaking makes the frittata rubbery. It should jiggle slightly in the very center when done.
7
Rest and serve
- Remove the skillet from the oven and let the frittata rest for 5–10 minutes at room temperature.
- This allows it to set fully and makes it easier to slice.
- Use a silicone spatula to loosen the edges, then cut into 6 wedges.
- Serve warm or at room temperature.
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Ready when: Frittata is firm enough to slice cleanly
Tip: A 10-minute rest is ideal; it holds together better than if sliced straight from the oven.

Good to know

Tips

For a vegetarian version, omit the turkey sausage and add 2 cups diced caramelized onions and 1 cup sautéed mushrooms in its place.
Don't skip the resting period—it allows the eggs to set fully and makes the frittata much easier to slice.
If you don't have a 10-inch ovenproof skillet, transfer the egg mixture to a well-buttered 9×13-inch (23×33 cm) baking dish after the stovetop step, add 2 minutes to the oven time, and cut into squares instead of wedges.
Serve with a simple green salad, crusty bread, or fresh fruit on the side.

Make ahead

Prepare butternut squash cubes the night before and store in the refrigerator. The frittata itself is best served within 2 hours of baking, but it's excellent at room temperature.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices gently in a 300°F (150°C) oven for 8–10 minutes, or cover with a damp paper towel and microwave for 1–2 minutes. Do not freeze.

Substitutions

turkey sausage, bulk or casing removed → Sweet Italian sausage or hot Italian sausage, casing removed. Adjust seasoning to taste, as pork sausage is richer and may be saltier.
fontina cheese, finely grated → Gruyère, Emmental, or aged cheddar, finely grated. Choose mild cheeses that melt smoothly; avoid sharp varieties that can become grainy.
butternut squash, peeled, seeded, and cut into ½-inch cubes → Delicata squash, sweet potato, or roasted pumpkin. Cut into ½-inch pieces and cook for about the same time; roasted versions can skip the stovetop cooking step.
fresh sage leaves → Fresh thyme or a combination of thyme and rosemary. Use the same quantity; these herbs pair beautifully with squash and turkey.