This easy weekday frittata for kids offers a tasty and filling quick breakfast that will give kids balanced blood sugar and a sustainable energy to tackle their mornings.
3 T half and half
1/2 tsp salt
1 c shredded sharp cheddar (or cheese of your choice), divided
6 sausage links (about 1 c cut or crumbled) – optional
1 Tbsp olive oil
Preheat the oven to 350 degrees. Heat a skillet over medium heat on the stove. Add the olive oil to the skillet and cook the sausage until browned.
Meanwhile crack the eggs into a medium bowl and mix until eggs and whites fully incorporate, but do not overwhip them. Add the half and half, salt, and 1/2 cup of cheese and mix well.
Once sausage is cooked, turn off heat and allow it to cool. While it cools, get a 9×13 baking dish and grease it well.
Once the sausage is cooled, add egg mixture and sausage into greased pan. Sprinkle remaining cheese on top and put into the oven. Bake it for 20-25 minutes, until the edges puff up slightly and the middle has a slight jiggle to it. Keep an eye on it so it doesn’t overcook.
Once done, remove from oven and allow to cool completely. Then cut into rectangles and store in airtight container for up to three days in the fridge.
To reheat, take a slice and wrap it loosely in a paper towel. Reheat in the microwave for 2 minutes at half power. Alternatively you can pull it out of the fridge and allow it to come to rom temperature on its own.