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. This savory sausage, leek, and mushroom frittata makes for an easy weeknight dinner paired with side salad or for a weekend brunch.

Sausage, Leek, and Mushroom Frittata

Think quiche without crust and much simpler to whip up in your kitchen. This savory frittata makes for an easy weeknight dinner paired with side salad or for a weekend brunch.
Course Breakfast, Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 slices
Calories 306kcal
Author Ashley


  • 8-10 eggs
  • 1 large leek cut lengthwise, then into half circles
  • 1 lb. ground breakfast sausage
  • 8 oz mushrooms, broken or cut into quarter size pieces See Note
  • ½ cup grated Gruyere cheese (any cheese will work)
  • 1-2 tbsp. butter
  • fresh thyme optional
  • Salt & pepper


  • Preheat oven to 400F. Lightly butter an 8-inch cast iron pan or something similar in size. Pie/cake dish also works well here. 
  • In sauté pan over medium heat, cook sausage until golden brown. Crumble sausage into marble sized pieces. Remove cooked sausage from pan and set aside leaving behind as much of the flavorful oil as possible. 
  • If pan seems dry, add some butter to sausage fat. Over medium heat, sauté the leeks until they start to caramelize. Add in mushrooms and continue cooking until the mushrooms and leeks are golden brown but not burnt. 
  • Let leeks and mushrooms cool down while you prepare the eggs. 
  • In medium bowl, whisk the eggs until slightly frothy. Season the eggs with salt, pepper, and fresh thyme leaves if desired
  • Once leeks, mushrooms, and sausage have cooled to room temp, add them into the egg mixture along with cheese. Stir until combined. Pour mixture into prepped cast iron. 
  • Bake in oven until center is set. Will still have slight jiggle. Remove from oven and let cool. Frittata can be eaten fresh from the oven or cooled to room temp. 


I happen to love the flavor of Maitake, aka Hen-of-the-Woods, mushrooms in this frittata, but you can use any mushroom that you have on hand or prefer.