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Sausage and Mushroom Frittata

Sausage and Mushroom FrittataI received a promotional copy of The Magical Slower Cooker by Sarah Olson who writes the blog The Magical Slow Cooker to review, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own. This post also contains an affiliate link. What that means is if you click on the link and decide to purchase the book, I will earn a penny or two. 

Recently my friend Matt asked if I wanted some duck eggs.  I am not one to turn down free food, I readily and excitedly said yes.  I have never worked with duck eggs before.  In fact, I have very little experience with any type of egg other than chicken, outside the random quail egg served to me at restaurants and an emu egg or two when I lived in Texas.

I had been wanting to make a mushroom, caramelized onions, white cheddar, and spinach frittata. When the duck eggs entered my life, it was an easy decision to use them in this frittata.  Then, as the fates have it, I settled upon making Sarah Olson’s recipe for a sausage and mushroom frittata in a slow cooker.

Those that have been following along on my journey here know I don’t follow recipes all that well.  I think it is against my religion or maybe my DNA.  Her recipe was so close to what I had been wanting to make that I just went with it. I have never, ever made a frittata in the slow cooker nor has the thought even crossed my mind.  Honestly, it’s pure genius on her part.

I followed her methods and used the few extra ingredients I wanted to work with…hope she’ll forgive me.  The results were splendid. Sure, it takes longer than the traditional stove top/oven methods, but there is something to be said for set it and go. This recipe or any adaptation of ingredients would be perfect for kids to make and surprise their mothers’ for Mother’s Day.

One note I would give is know your slow cooker.  I followed the cooking directions in the recipe, but my slow cooker runs hot.  I should have trusted my instincts on the cooking time and temperature.  Because I didn’t, the sides of my frittata were crispy. I actually enjoyed the crispy bits, but I know not many share my love for near-burned food. If your slow cooker runs hot, adjust the cooking time or even lower the heat half way through the cooking process. My crispy edges are not the fault of the recipe directions, just my slow cooker.

Also duck eggs have a larger yolk than chicken eggs, making the frittata richer and velvetier than with chicken eggs. The shells are different too, soft but hard to break.  They were fun, I recommend everyone try using ducks eggs once.

Sausage and Mushroom Frittata ~ The Complete Savorist

Sausage and Mushroom Frittata

Author: Michelle


  • 1 lb breakfast sausage
  • 1/2 cup mushrooms; sliced
  • 4 green onions; chopped reserving some for garnish if desired
  • 7 duck eggs (10 large chicken eggs)
  • 1/2 cup caramelized onions
  • 1/3 cup milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 cups shredded cheddar (white or yello)
  • 2 oz spinach; cleaned and torn


  1. Brown the sausage, mushrooms and green onions together.
  2. Once cooked, add them to the bottom of the slow cooker.
  3. Add the caramelized onions and spinach to the slow cooker.
  4. In a medium-sized bowl; whisk the eggs, make, salt and pepper together.
  5. Pour the eggs mixture over the ingredients in the slow cooker.
  6. Cover and cook on high for 2 hours and 15 minutes WITHOUT opening the lid.
  7. When done, turn slow cooker off, add the cheese to the top, replace the lid and allow the cheese to melt.
  8. If green onions have been reserved, garnish and serve.

Sausage and Mushroom FrittataSausage and Mushroom FrittataSausage and Mushroom Frittata ~ The Complete SavoristSlice of Sausage and Mushroom Frittata ~ The Complete SavoristIf you like this recipe and would love more recipes to make in your slow cooker, pick up this book. It really can make meals simpler.  This book provides recipes for breakfast and brunch to appetizers all the way to desserts.

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  • Arman @ thebigmansworld
    April 24, 2015 at 2:34 am

    Ohhhhh yes. Glad to see those caramelised onions back in action! This looks perfect for brunch!

    • Michelle
      April 24, 2015 at 10:35 am

      Thanks Arman! Any word on when you’re US bound?

  • Kathryn @ FoodieGirlChicago
    April 24, 2015 at 6:07 am

    Looks like a wonderful brunch dish! I like the additional of the caramelized onions – gives it a unique twist.

    • Michelle
      April 24, 2015 at 10:36 am

      Thank you Kathryn! They were really great inside the frittata.

  • Sam @ PancakeWarriors
    April 24, 2015 at 10:31 am

    Caramelized onions are my jam!! Favorite way to enjoy them 🙂 I’ve never seen duck eggs, I imagine they are the same size as chicken eggs though?

    • Michelle
      April 24, 2015 at 10:54 am

      Hi Sam, the duck egg sizes were varied in my dozen. Some were the exact size as an extra large chicken egg, and the rest much larger than an extra large, maybe a 3XL size egg. The shells were different too, very soft, but hard to crack. If you can get your hands on them, do. The yolks are very large and the whites are utterly translucent. They made the frittata much richer, silky.

  • Brandy M
    April 24, 2015 at 10:57 am

    Anything with Caramelized onions is good bet with me. This would something I would love to make and freeze the left overs for breakfast on another day! Thanks for the idea!

    • Michelle
      April 24, 2015 at 6:38 pm

      Freezing is a great idea, thanks Brandy.

  • Sheryl @Lady Behind the Curtain
    April 24, 2015 at 11:22 am

    This is the perfect weekend breakfast!

    • Michelle
      April 24, 2015 at 6:38 pm

      I agree, perfect to just toss in and let it cook.

  • Darla
    April 24, 2015 at 3:02 pm

    That looks fabulous! Perfect for Sunday breakfast!

    • Michelle
      April 24, 2015 at 6:38 pm

      Thank you Darla.

  • Jennifer Stewart
    April 24, 2015 at 3:35 pm

    This is going to make me mother of the year on Saturday when I make this for breakfast!!!

    • Michelle
      April 24, 2015 at 6:39 pm

      Awesome! I’m sure you deserve the title already.

  • Debra @ Bowl Me Over
    April 24, 2015 at 7:36 pm

    Oh this looks so good! I would have never thought to use a slow cooker for a frittata. Perfect for breakfast!!

    • Michelle
      April 25, 2015 at 2:55 pm

      I would have never thought of it either. It was tasty and convenient.

  • Sarah
    April 24, 2015 at 10:21 pm

    Thank you so much Michelle for reviewing my book! The Breakfast Casserole looks awesome! Wishing I had the stuff to make it right now. 🙂

    • Michelle
      April 25, 2015 at 2:56 pm

      Thank you Sarah for the opportunity to review your book. You have some delicious stuff in there.

  • Des @ Life's Ambrosia
    April 24, 2015 at 10:52 pm

    I had no idea you could make a frittata in the slow cooker!! This looks like a hearty breakfast. Loving it!

    • Michelle
      April 25, 2015 at 2:56 pm

      I know…think of how nice holiday mornings are going to be from here on out.

  • Laura
    April 25, 2015 at 3:03 am

    I LOVE frittatas but Ive never made one in my slow cooker. This looks lovely.

    • Michelle
      April 25, 2015 at 2:56 pm

      It’s kind of a genius idea.

  • Florian @ContentednessCooking
    April 25, 2015 at 3:05 am

    Looks fantastic, thanks for sharing!

    • Michelle
      April 25, 2015 at 2:56 pm

      Thank you Florian

  • Kristen @ A Mind Full Mom
    April 25, 2015 at 8:17 am

    I am not one to turn away free food either, but have never once used duck eggs. But regardless of what eggs you use, I LOVE that you made this in the slow cooker!!

    • Michelle
      April 25, 2015 at 3:00 pm

      The slow cooker was fun….and duck eggs, well find some in your area, they are unique for sure. I was told they are great for baking, the extra rich yolk makes baked goods even better. I am not a baker, so I cannot verify this, but the science works for my little brain.

  • Caroline | carolinescooking
    April 26, 2015 at 6:28 am

    Sounds tasty. I do like frittatas as they are so versatile and a great way to sneak in some greens for kids etc as well as have some tasty flavors, like you seem to have here.

    • Michelle
      April 26, 2015 at 9:41 pm

      It’s exactly how I sneak greens in. I have to tear the spinach and then my daughter will just eat it and not question.

  • Sandi Gaertner (@sandigtweets)
    April 27, 2015 at 12:18 pm

    Mmmmm, heaven on a plate. Eggs and sausage are my favorite combination.

    • Michelle
      April 27, 2015 at 11:29 pm

      Thank you Sandi, and you can toss it in the slow cooker and be done with it.

  • Blog tour: ‘The Magical Slow Cooker’
    April 28, 2015 at 8:14 am

    […] Notions April 22: Noshing with the Nolands April 23: April J. Harris • Nibbles by Nic April 24: The Complete Savorist April 25: This and That • A Casual Reader’s Blog April 26: Kitchen Dreaming April 27: […]

  • Healing Tomato
    April 28, 2015 at 10:57 pm

    You make amazing recipes and this is nothing short of spectacular.

    • Michelle
      April 28, 2015 at 11:24 pm

      Thank you HT, It was so good.