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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.