Good Morning, Sunshine!
No joke. I mean that in the most literal way. While I adore each and every one of you and y’all are totally my sunshine, it got pretty dang gloomy around here. I don’t know what in tarnation happened, but thank goodness the sun has been returned after another two weeks of rain, darkness, and really bad hair days.
The sun is back and has been in full force for a solid 4 days now and believe you me we are happy here in NC.
Those dark days were a buzzkill to my motivation, but since I’m a glass half full kind of girl I’ve been busy focusing on the the bright side of my laziness.
You are no doubt relieved to know that I am once again up to date on General Hospital and DWTS. And oh my are things heating up and getting interesting in Port Charles! Oh – and that last elimination (no spoilers) was a total disappointment to me. I didn’t see that one coming.
Even though I sometimes need indulgent GH binge marathons when work is stressful or the weather is the pits, there is no rest for the wicked these days. We’re full on in holiday mode over here!
We’ve had some sides and desserts lately, but what about breakfast? I don’t know how you do things, but in our family we never have Thanksgiving dinner before 2:00 and it’s usually closer too 3:00 or 4;00 before we sit down at the table. We need a heavy breakfast or brunch then some appetizers in the early afternoon to hold us for the big event or we are all just going to pass out from starvation and intoxication anticipation.
A frittata is a perfect solution. You can clean out your fridge, throw anything in, and make it ahead of time for an easy to reheat holiday morning breakfast or brunch. After all, we don’t want to have Aunt Gloria passing out from too many cocktails falling out from lack of sustenance while waiting for her Turkey Day dinner!
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Hearty Frittata
Ingredients
- 2 pieces thick cut applewood smoked bacon
- 2 small red potatoes sliced thinly
- 5 small precooked sausage links crumbled (thawed if packaged frozen)
- 1 cup mushrooms sliced
- 1 cup kale roughly chopped
- 1 cup rainbow chard
- 8 eggs
- 1 cup plus 1/4 coup shredded extra sharp cheddar
- 1 jalapeno sliced - optional
Instructions
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Cook bacon in cast iron or nonstick skillet until crispy, drain on paper towel lined plate, crumble
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Reserve 1 tablespoon of the bacon drippings and discard the rest
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Heat reserved bacon drippings over medium, add potato slices in a medium layer, cook about 2 minutes or until browned on one side, the flip to brown the other side
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Add mushrooms and cook about another 2 minutes
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Stir potatoes and mushrooms
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Add kale and rainbow chard
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Stir and cook until greens are mostly wilted, 3-4 minutes
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While greens are wilting, whisk eggs together in a bowl
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Add 1 cup of the cheddar to the eggs and whisk to combine
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Stir the vegetables to be sure they are evenly distributed
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Pour eggs over the vegetables, add bacon and sausage, stir to combine
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Layer jalapeno (if using) over the top
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Cook 7-9 minutes or until sides are set
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Turn on oven broiler
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Sprinkle remaining 1/4 cup cheddar cheese over the top
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Transfer skillet to oven and broil until top is set and fluffy and cheese is melted and bubbly, about 4-6 minutes
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Remove from oven and let sit for 3-4 minutes
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Cut and serve
Note: We all know that I do not like the jalapeno, but Chris loves them, so I only added them to half of the frittata.
Note: Because of the bacon and sausage going on in here, I chose not to add any salt, but feel free to add salt and pepper to your taste.
I love making fritattas because you can pretty much throw any ingredient in there and it turns out delicious! This version looks fantastic! This would definitely make a perfect holiday breakfast!
I know, right? We call them the clean out the fridge recipes at our house! Thanks, Gayle!
We are all about frittatas in our house. Just throw everything in and no hassle at all. A great way to use up leftovers too!
BAM! You are spot on, Dannii!
OMG, the weather previously was a TOTAL buzz kill. Won’t lie it made me question our decision to move here! Like TWO- 2 week long shenanigans of nothing but rain? WTF? I’ve heard it’s not normal for NC to get like that… I have TERRIBLE luck, so i’m thinking it’s my fault NC has experienced this freakish weather. oops? 😉
Anyways, breakfast is the Jam and YES my family is like yours, we normally eat around 4ish on Turkey day. So breakfast is a must on that day.. along with every other day on the calendar year. LOVE frittatas and yours looks fab, Rachelle! Loooving how jam poney’d this bad boy is with deliciousness! Fritatta perfection, chickie! Cheers! <3 xo
Oh, girl! Don’t leave me now that you just got here! Our weather is usually not like this. TWO separate tours of two weeks in a row of darkness and rain is just too much! If you brought this with you, I totally forgive you, but seriously, dude…Please sent it back from whence it came!
Jam poney’d! LOL! I love it! Cheers, friend! 🙂
I love making fritattas for breakfast when I have overnight guests! Such an easy but yummy and filling breakfast. This one sounds delish!! 🙂
Thanks, Jess! I’m all in for easy and delish! 🙂
I love fritattas and i love all the vegetables you added to this one! It sounds like a perfect addition to a holiday table! 🙂
Thanks to you both! We are huge fans here too!
This sounds just like what I need for Thanksgiving breakfast. You are so right. Dinner at our house isn’t until mid-day and then everyone is starving! Keep an eye on your dear Aunt Gloria….I think she might be sneaking a bit when no one is looking! Fill her up with some of this frittata!
LOL! We’ll keep an eye out for Aunt Gloria, for sure! You always make me laugh, Kathy! 🙂
I love frittata for breakfast!!! It’s a great hearty breakfast.
Thanks, Zainab! We need a hearty breakfast at our house! The booze breaks out about noon! 🙂
So glad the sun came back and you were able to whip up this gorgeous frittata! So easy to make and I love how versatile the ingredients are!
I have been so happy to see the sun! It’s been one dreary fall around these parts! Thanks, Kelly!
I can’t take more than a few days of gloomy weather before I start to get snappy. I’m glad the sun is out!
And this does look like a perfect Thanksgiving breakfast. I’d wait to get to the turkey for this, too!
You and me both! I was beyond snappy! But now I’m back to my usual cheerful and sunny disposition. 🙂
Frittatas are such great vessels for so many different veggies. This one sounds so good and perfect for a holiday breakfast!
Thanks, Jen!
Good morning! We’ve got rain around here 🙂 Love frittatas! This looks perfect! Love that you used chard in it!
Bummer about the rain, Mira! I hope it doesn’t last as long as it did here! I pulled that chard right outta my garden!
Rachelle, did you for real use the word tarnation? Even as I write it I’m getting a spell check red squiggly line underneath. Hehehe. You are too funny.
That frittata looks amazing! I can’t believe I haven’t made one of these yet. On my to do list!
Yep! I sure did! It happens a lot, but sometimes I substitute, “What in Sam Hill.” I have no idea who he is, but it sounds nicer that WTF! 🙂 Mastering the frittata is easy and life-changing – you must do this, Beverley!
I love frittatas! This is probably my favorite way to eat eggs. This looks absolutely yummy!
I love all things easy! Thanks, girl!
2 weeks of bad weather?? I’m glad you finally got some sunshine over there. I wouldn’t have been able to handle all that rain. Love this frittata recipe and it is perfect for Thanksgiving morning. We always eat turkey around 3:00-4:00 too so def need a hearty breakfast. I’m making this baby this year 🙂
Right!?!?! What rotten weather luck! I hope you like the frittata – the good thing is that you can do whatever you want with it! 🙂
Rachelle this frittata looks delish! Frittatas are one of my favorite things for breakfast and dinner! On my list!
Thanks, Mary Ann! I love any kind of breakfast for dinner!