Have you ever tried apples in eggs? I was skeptical at first, until my mother-in-law served an apple omelet for breakfast one morning. She’d enjoyed it once at a restaurant in New York and insisted I would love the sweet-and-savory contrast. She was right — apples add bright texture and a hint of sweetness that pairs beautifully with savory sausage and tangy goat cheese. That flavor combination inspired this Sausage, Apple and Goat Cheese Frittata, a simple yet impressive dish for breakfast, brunch, or a light dinner.
With fall approaching and holiday mornings on the horizon, this frittata is a great recipe to add to your rotation. It’s easy to make, feeds a crowd, and reheats well — perfect for busy weeks when you want a quick, satisfying meal. Below you’ll find the ingredient list, step-by-step instructions, and useful tips for substitutions, storage, and serving.
Sausage, Apple and Goat Cheese Frittata
15 mins
15 mins
30 mins
8 people
Ingredients
- 1 tbsp ghee (can substitute olive oil or butter)
- 1 cup thinly sliced white onion
- 1 clove garlic, minced
- 1 cup thinly sliced sausage links (spicy or mild, based on preference)
- 1 1/2 cups thinly sliced apple (Honeycrisp recommended) — about one small apple
- 2 cups baby spinach
- 10 medium eggs
- 1/4 cup dairy-free creamer or milk (unsweetened full-fat coconut milk, whole milk, or heavy cream work well)
- 1/4 tsp kosher salt, or more to taste
- 1 pinch black pepper
- 2 tbsp crumbled goat cheese (optional; omit for Whole30)
Instructions
- Preheat oven to 350°F (175°C).
- Heat ghee in an oven-safe skillet over medium heat (a 10–12 inch cast iron skillet works great). Add the sliced onion, minced garlic, and sliced sausage. Cook, stirring occasionally, until the onions are tender, about 3–4 minutes.
- Add the sliced apples and continue to cook, stirring, until the apples are tender, about 3 more minutes.
- Remove the skillet from the heat and stir in the baby spinach until just wilted. Spread the mixture into an even layer in the skillet and set aside.
- In a large bowl, whisk together the eggs, dairy-free creamer (or milk), salt, and pepper until well combined and slightly frothy. Pour the egg mixture evenly over the cooked ingredients in the skillet.
- Sprinkle the crumbled goat cheese over the top if using. Transfer the skillet to the center rack of the preheated oven and bake until the eggs are just set, about 15 minutes.
- Remove from the oven and let the frittata cool for about 10 minutes before slicing into 8 wedges. Serve warm or at room temperature.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Alex Snodgrass
8 people
Tips, Variations, and Storage
- Apple choice: Crisp sweet-tart apples like Honeycrisp, Fuji, or Pink Lady hold their texture and balance the savory sausage. Softer apples will break down more and make the filling sweeter and softer.
- Sausage options: Use spicy or mild sausage links, or substitute crumbled breakfast sausage. For a lighter version, choose chicken or turkey sausage.
- Dairy-free or Whole30: Use unsweetened full-fat coconut milk instead of creamer and omit the goat cheese to make this Whole30-friendly.
- Add-ins: Swap spinach for kale or chard, or add sliced mushrooms for more umami. Fresh herbs like thyme or chives brighten the finished dish.
- Make-ahead: Bake the frittata, cool completely, then refrigerate in an airtight container for up to 4 days. Reheat individual slices in the microwave or warm a whole pan in a 350°F oven until heated through.
- Freezing: Slices can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serving suggestions: Serve with a simple green salad for a light lunch or along a buffet with roasted potatoes and fresh fruit for brunch.
Enjoyed this recipe?
Leave a comment with your favorite variations or tips.