Easy Homestead Breakfast Frittata Recipe

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This savory frittata recipe is a great way to use fresh eggs and veggies on the homestead. We make this every week, and it’s always a little different depending on what we have available. It makes a great base recipe with all sorts of variations. I’ll show you how we make this easy homestead breakfast frittata recipe to feed our large crew a hearty breakfast.  

Large family meal planning is a challenge that I both excel at and struggle with. And even though I’ve been doing it for many years now, I’m not sure if I will ever feel like it is something that I’m truly good at. For the sake of simplicity, as well as self-confidence, when I find a recipe that works for us I tend to make it on a regular basis. This egg frittata is one of those recipes.  

What is a “Homestead” Recipe?

I define this as using what you currently have in your fridge or garden, and shopping from your pantry instead of running to the store for specific ingredients. Creativity and resourcefulness are at the forefront of homesteading, and the best way to practice these is in the kitchen. Do you have leftover sausage from breakfast? Great! Use it tomorrow in this frittata. What about chicken from dinner this week? It would be perfect chopped up in this recipe as well! There are so many combinations of things that would make an amazing breakfast frittata.

One of the main goals of homesteading is to produce and use as much as you can yourself, or from your land. This time I made the frittatas with fresh eggs from our chickens, sausage from pigs we raised, and asparagus and herbs from our garden. Goal complete!

What is a frittata?

A frittata is essentially a crustless quiche. It is also similar to a breakfast casserole. I always cook frittatas in a cast iron skillet, but any type of oven safe pan will work. You can cook it partially on the stove top and finish it in the oven, or just put it in the oven for the entire baking time.

Main Ingredient List for this Homestead Breakfast Frittata Recipe

18-20 eggs

1/2 c. cream- I use heavy cream skimmed off of raw milk

1 c. milk- I use whole raw milk

good melting cheeses- 8 oz. cottage cheese, cream cheese, mozzarella

cheddar cheese- 1-2 cups 

Additions

(Approximately 1 cup of meat and 1 cup of veggie per pan)

green onions

fresh or leftover veggies

bell peppers

potatoes or hash browns

meat- sausage, ham, chicken

Other ingredients

parmesan- 1/2 c. per pan

butter- approx. 2 Tbsp.

salt- 1 tsp. 

black pepper- to taste

fresh or dried herbs- 2 tsp.

sour cream (optional)

​salsa (optional)

I don’t usually measure anything except for the eggs. I make sure to use 18-20 of them, and then add everything else in greater or lesser amounts than listed in the recipe. This dish is so versatile you really cannot mess it up! 

Tools

hand mixer or wire whisk

measuring spoons

measuring cups

large spoon

large bowl

2 x 10-inch cast iron skillets

How much does this recipe make?

This recipe makes enough for 2 standard size cast iron pans. There is plenty to feed our family of 9 plus a little bit left over. 

Step-by-step photos of how to make a Homestead Breakfast Frittata

Preheat the oven to 400 degrees F

Add a pat of butter to each of your pans, place them in the oven, and let the butter melt as the oven preheats.

While the oven is preheating, crack the eggs into a large bowl and beat. We do this with a hand mixer, but a fork or wire whisk works too.   

Next, stir in the milk, cream, salt, and pepper then set aside. 

After the butter is melted, shred a layer of parmesan cheese onto the bottom of the cast-iron skillets. Put them back in the oven for a couple of minutes to melt the cheese into a thin crust.

While the parmesan is crisping up, prepare your other ingredients. 

What makes this recipe so great is that you can use any leftovers you already have in your fridge.A good rule of thumb to follow is this basic formula:

1 meat + 1 veggie + 1 cheese

Sausage, ham, or chicken are good meat options. Potatoes, asparagus, bell peppers, spinach, or broccoli would all be good choices for the vegetables. Also, I like to use cream cheese as the “cheese” for a creamier texture in the finished frittata. 

Take your hot cast iron skillets out of the oven. Layer in your meat, veggie, and cheese.

Pour the egg mixture over the other ingredients, dividing evenly between the pans.

Place skillets in the oven and cook for 20 min. or until the eggs are set and cooked through. If it needs more time, then check every 5 minutes to see if it’s done. The more additions you use, the longer it will take to thoroughly cook the frittata.

Finally, when it is finished, remove the frittata from the oven.

Shred a generous layer of cheddar cheese on the top of the frittata.

Sprinkle fresh or dried herbs on top. We usually dry a lot of basil, oregano, and thyme from our garden so I like to use those. Italian seasoning would be good also. You could add the herbs before baking initially instead of at the very end. I do it both ways.

Place under the broiler for approximately 5 minutes, or until the cheese is melted. We like it golden brown and crisp.

Cut into individual slices, and serve with sour cream or salsa if desired. 

There you go, easy peasy! This simple meal is a great option for a weekend morning breakfast, or you could even fancy it up for Christmas morning. 

How to store this Homestead Breakfast Frittata

Let your pans cool to room temperature, slice, and put the leftovers in an airtight container. Store in the fridge for up to 1 week. If you want to make this and freeze, then place it in a freezer safe container. Freeze for up to 3 months.

Other Breakfast Recipes to enjoy

Easy Soaked Baked Oatmeal – Healthy Overnight Recipe

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Easy Homestead Breakfast Frittata Recipe

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This savory breakfast frittata recipe is a great way to use fresh eggs and veggies on the homestead. Perfect for any day of the week!

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Ingredients

Main Ingredients

• 18-20 eggs
• 1/2 c. cream
• 1 c. milk
• 8 oz. melting cheese
• 2 c. cheddar cheese

Additions

• 2 c. meat
• 2 c. veggies

Other

• 1/2 c. parmesan per pan
• 2 Tbsp. butter
• 1 tsp. salt
• 2 tsp. dried herbs or 1-2 Tbsp. fresh herbs
• 1/4 tsp. black pepper (optional)
• sour cream (optional)
• salsa (optional)

Instructions

1. Preheat the oven to 400 degrees F.

2. Add a pat of butter to each of your pans, place them in the oven, and let the butter melt as the oven preheats.

3. Crack the eggs into a large bowl and beat.

4. Stir in the milk, cream, salt, and pepper then set aside. 

5. After the butter is melted, shred a layer of parmesan cheese onto the bottom of the cast-iron skillets. Put them back in the oven for a couple of minutes to melt the cheese into a thin crust.

6. Prepare the meat and veggies

7. Take your hot cast iron skillets out of the oven. Layer in your meat, veggie, and cheese.

8. Pour the egg mixture over the other ingredients, dividing evenly between the pans.

9. Place skillets in the oven and cook for 20 min. or until the eggs are set and cooked through. If it needs more time, then check every 5 minutes to see if it’s done. The more additions you use, the longer it will take to thoroughly cook the frittata.

10. Remove from the oven, and shred a generous layer of cheddar cheese on top.

11. Sprinkle fresh or dried herbs on top.

12. Place under the broiler for approximately 5 minutes, or until the cheese is melted.

13. Enjoy!

Notes

1. I don't usually measure anything except for the eggs. I make sure to use 18-20 of them, and then add everything else in greater or lesser amounts than listed in the recipe. This dish is so versatile you really cannot mess it up! 

2. You could add the herbs before baking initially instead of at the very end. 

Did you make this recipe?

Tag me on Instagram @heartwood_holler_homestead * If you make this recipe and love it, please come back and give it 5 stars!

Thank you for sharing!