This Sausage Frittata with Summer Squash is a savory, golden bake that celebrates the flavors of late summer with cheesy comfort and hearty sausage goodness.
Each bite delivers creamy eggs, juicy sausage, and tender squash, wrapped in melty cheese and fresh green onion — perfect for brunch, lunch, or a casual dinner.
What You’ll Need for This Sausage Frittata with Summer Squash
- Mild breakfast sausage – Adds rich, savory depth and a hearty bite to balance the tender vegetables.
- Yellow summer squash – Brings subtle sweetness and seasonal freshness, softening beautifully as it bakes.
- Large eggs – The base that holds everything together, creating a fluffy, custard-like texture.
- Mozzarella cheese – Melts beautifully for that creamy, stretchy texture throughout the dish.
- Cheddar cheese – Offers bold flavor and a slightly sharp edge to complement the mild mozzarella.
- Whole milk – Enhances the richness and smooth consistency of the egg mixture.
- Green onions – Adds a pop of brightness and a gentle onion note, perfect for garnish and flavor.
- Italian seasoning – Blends herbs like oregano and basil for earthy warmth in every forkful.
- Olive oil – Used to coat the skillet, ensuring the frittata doesn’t stick and adds a hint of fruitiness.
- Garlic – Infuses the sausage with aromatic depth, giving the frittata a punch of savory intensity.
Let’s Make It: Sausage Frittata with Summer Squash
Brown the sausage in a skillet until deeply golden and flavorful, then drain any excess liquid to keep the dish from turning soggy. While that cooks, thinly slice the summer squash and layer it at the bottom of a lightly oiled, oven-safe skillet or baking dish.
Sauté garlic briefly with the sausage, then spread the mixture evenly over the squash. Whisk eggs with milk and Italian seasoning until well blended. Add in the shredded cheeses and chopped green onions, stirring until everything’s coated.
Pour the egg mixture over the squash and sausage, sprinkle any reserved cheese on top, and slide it into the oven. Bake until the center is set and the edges are golden. Just before serving, top with fresh green onions for a burst of color and flavor.
Make It Better: Tips & Twists for Frittata Success
For a lighter version, swap out whole milk for half-and-half or even unsweetened almond milk, though the texture may be less rich. If you love spice, try using spicy Italian sausage or tossing in a pinch of red pepper flakes.
Want extra veggies? Add diced bell peppers or a handful of baby spinach to the squash layer for more color and nutrients. A sprinkle of parmesan on top before baking adds a delicious crust.
To avoid a rubbery texture, be sure not to overbake—take it out as soon as the center is just firm and the top has a light golden hue.
Saving Leftovers the Smart Way
Let the frittata cool completely before storing. Slice and refrigerate in airtight containers for up to 4 days. For longer storage, freeze individual pieces wrapped tightly in foil or parchment and place them in a freezer-safe bag.
To reheat, microwave refrigerated slices for 30–60 seconds or bake frozen pieces at 350°F until warmed through. The texture holds up beautifully, making it perfect for meal prep or an easy grab-and-go breakfast.
Sausage Frittata with Summer Squash
Ingredients
- ¾ cup whole milk
- 1 cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1-1 ½ cups yellow summer squash sliced into thin rounds
- 8 large eggs
- 2 cloves garlic minced
- 3 stems green onions with one reserved for garnish
- 1 lb. mild breakfast sausage ground
Instructions
- Set the oven to preheat at 350°F.
- Warm a skillet over medium heat and cook the sausage, crumbling it as it browns. Drain any residual liquid once fully cooked.
- Coat the bottom of an oven-safe skillet or baking dish with olive oil, then layer in the squash slices.
- Mix the garlic into the browned sausage and distribute this mixture evenly over the squash.
- In a separate bowl, whisk together the eggs, whole milk, Italian seasoning, and a pinch of salt and pepper until the mixture is smooth and pale.
- Fold in both cheeses and two of the chopped green onion stems, reserving a portion of the cheese if desired for topping.
- Evenly pour the egg mixture over the squash and sausage in the skillet, topping with any reserved cheese.
- Place the skillet in the oven and bake for 30 to 40 minutes, until the frittata is set and the eggs are fully cooked but not dry.
- Sprinkle the reserved green onion over the top as garnish before serving.
