This savory homestead breakfast frittata recipe is a favorite on our farm. We make it every week, using fresh eggs and whatever veggies or leftover meats we have on hand. It’s perfect for feeding a large family and is incredibly versatile — you can easily swap in different ingredients to suit your taste or season.
For another hearty Breakfast idea, be sure to check out my Easy Soaked Baked Oatmeal!
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Large family meal planning is something I both excel at and struggle with. Even after many years, I’m not sure I’ll ever feel truly confident in it. For the sake of simplicity — and self confidence — when I find a recipe that works well for us, I make it regularly. This egg frittata is one of those dependable recipes.
What is a “Homestead” Recipe?
A homestead recipe uses ingredients you already have—fresh from your garden, fridge, or pantry—without extra trips to the store. It’s all about creativity and resourcefulness: leftover sausage, chicken, or fresh garden vegetables all make excellent additions.
On our farm, this frittata often includes fresh eggs from our chickens, sausage from pigs we raised, and asparagus and herbs from our garden. Using what you produce yourself makes this recipe truly homestead-friendly!
What is a Frittata?
A frittata is essentially a crustless quiche or breakfast casserole. Traditionally cooked in a cast-iron skillet, it can be partially cooked on the stovetop and finished in the oven, or baked entirely in the oven. The result is a fluffy, flavorful breakfast that feeds a crowd.
Why You’ll Love This Homestead Breakfast Frittata
Ingredients You’ll Need to Make This Homestead Breakfast Frittata
Tip: I rarely measure except for the eggs. Use roughly equal amounts of meat, vegetables, and cheese for balanced flavor and texture. It’s hard to get this recipe wrong!
Ingredient Notes
What kind of meat is best to use?
Any type of leftover meat that you have should work! Sausage, ham, and chicken are our favorites to use. Steak, roast, or any type of ground meat works well here too.
What types of vegetables?
I think most veggies would cook up nicely in this frittata. However, potatoes, carrots, or other hard vegetables should be sautéed or roasted before adding so they cook through.
Can I use other cheeses?
Yes! Using a combination of soft and firm cheeses makes the frittata creamy and satisfying.
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For a quick, printable version of the ingredients and instructions, see the recipe card below.
How to make this Homestead Breakfast Frittata (Step-by-Step)
- Preheat the oven to 400°F.
- Prep your pans: Add a pat of butter to the skillet and place it in the oven to melt while preheating.
- Mix eggs: Crack eggs into a large bowl and beat using a hand mixer, whisk, or fork. Stir in milk, cream, salt, and pepper. Set aside.
- Make a Parmesan crust: After butter melts, shred a layer of Parmesan onto the bottom of the skillet. Bake for a few minutes to melt and crisp slightly.
- Prepare add-ins: Chop vegetables and meat. Shred or cube cheese.
- Assemble: Remove hot skillet from the oven. Layer meat, veggies, and cheese evenly. Pour egg mixture over the top.
- Bake: Place skillet in the oven and bake for 20 minutes, or until eggs are set. Check every 5 minutes if you have extra additions—more ingredients may require slightly longer baking.
- Finish with cheese and herbs: Remove the skillet, sprinkle cheddar on top, and add fresh or dried herbs. Broil for 3–5 minutes until cheese is melted and golden brown.
- Serve: Slice and enjoy with sour cream or salsa if desired.
Pro tip – Follow this simple formula: 1 meat + 1 veggie + 1 cheese. It keeps things easy!
Quick Visual Step Summary
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Recipe Tips
Don’t Overcrowd the Pan: Layer ingredients evenly. Too many veggies or meats can make the frittata watery or unevenly cooked.
Pre-Cook Denser Veggies: Hard vegetables like potatoes or carrots should be cooked first so they’re tender in the frittata.
Temperature Check: Oven temperatures can vary. Start checking your frittata a few minutes before the recommended time. Eggs should be set, not runny, and the top lightly golden.
This recipe makes one standard 10-inch frittata, cut into about 8 slices.
If you’re feeding a large family or crowd, simply double the recipe. A doubled batch comfortably feeds 8–10 people.
Storage and Reheating
Additions, Substitutions, and Variations
FAQ
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Did you make this recipe?
We’d love to see! Tag @heartwood_holler_homestead on Instagram! #heartwoodholler (And then come back and leave a star review!)
I hope you love this Homestead Breakfast Frittata! If you make it, I’d be so grateful if you left a rating and review—I’d love to hear how it turned out for you.
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Easy Homestead Breakfast Frittata Recipe
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Equipment
- Hand mixer or wire whisk
- Measuring spoons and cups
- Large mixing bowl
- Cheese grater
- 10-inch cast iron skillet (or any oven-safe pan)
Ingredients
Main Ingredients
- 9 eggs
- 1/4 c. cream
- 1/2 c. milk
- 4 oz. cream cheese
- 1 c. cheddar cheese
Additions
- 1 c. meat
- 1 c. veggies
Other
- 1/2 c. parmesan
- 1 Tbsp. butter
- 1/2 tsp. salt
- 1 tsp. dried herbs or 1 Tbsp. fresh herbs
- 1/8 tsp. black pepper optional
- sour cream optional
- salsa optional
Instructions
- Preheat the oven to 400°F.
- Prep your pans: Add a pat of butter to the skillet and place it in the oven to melt while preheating.
- Mix eggs: Crack eggs into a large bowl and beat using a hand mixer, whisk, or fork. Stir in milk, cream, salt, and pepper. Set aside.
- Make a Parmesan crust: After butter melts, shred a layer of Parmesan onto the bottom of the skillet. Bake for a few minutes to melt and crisp slightly.
- Prepare add-ins: Chop vegetables and meat. Shred or cube cheese.
- Assemble: Remove hot skillet from the oven. Layer meat, veggies, and cheese evenly. Pour egg mixture over the top.
- Bake: Place skillet in the oven and bake for 20 minutes, or until eggs are set. Check every 5 minutes if you have extra additions—more ingredients may require slightly longer baking.
- Finish with cheese and herbs: Remove the skillet, sprinkle cheddar on top, and add fresh or dried herbs. Broil for 3–5 minutes until cheese is melted and golden brown.
- Serve: Slice and enjoy with sour cream or salsa if desired.
Your pictures are beautiful! I forget about how much I like frittata. This recipe looks amazing, I can’t wait to try it.
Thank you so much Lori, I hope you like it!
This looks great, and your pictures are fantastic!
Thanks Emily!
Oh man, I was sold at “frittata”—but then I read asparagus, cream cheese… girl, you’re speaking my language! Thank you for this great recipe!
You’re welcome Rebekah! Thank you!
I love me a good breakfast casserole, this frittata is right up my alley. Thanks!
Me too, Nikki!
Kara, THIS fritata looks delicious! It’s one of our favorite dinners to “clean out the fridge!” Beautiful pics!🤩
Thanks Penny! Yes, that’s a great way to use leftovers!
Looks so good. I know what’s on the menu this weekend!
Hope you enjoy!
I have been wanting to switch up our breakfast for something more nutritious. I’ll have to try this!
I think it definitely has a lot nutritional density! It’s in our weekly rotation!
I am so excited to find this recipe! It sounds fantastic! I’ll want to try this for sure!
Thanks Heidi, I hope you love it!