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Sage Sausage, Mushroom and Cheddar Frittata


Our favorite Saturday morning breakfast (or brunch) is hands down our sausage, mushroom & cheddar frittata. This savory dish is simple to make and loaded with delicious, wholesome foods to maximize your meal and get the most out of your morning. Plus, it’s a tasty way to sneak in those veggies you may struggle eating plain.


  • 1/2 pound Sage Sausage
  • 1 pack Shiitake mushrooms
  • 1/2 Red onion diced
  • 1 handful of arugula
  • 8 Cage free eggs
  • 1 cup Grass Fed Cheddar Cheese grated (Rock House)
  • 1/2 cup Grass Fed A2 milk ( Rock House)
  • Salt
  • Pepper
  • 1 tbsp minced garlic



  • Preheat oven to 350 degrees Fahrenheit
  • Brown the sausage in a cast iron skillet on medium high heat
  • Drain excess liquid in a small jar, discard later when cooled
  • In a separate pan sauté mushrooms and onions in avocado oil; add salt, pepper and minced garlic
  • Combine eggs and milk with an immersion blender for a few seconds
  • Add sautéed mushrooms, onion and eggs to skillet with the sausage
  • Top with grated cheese and arugula (gently stir to combine)
  • Let sit on stovetop for 3-5 minutes before placing in the oven
  • Bake for 20-25 minutes or until set
  • Let cool for 5 minutes before slicing and serving