This Cheddar Sausage Frittata is a perfect brunch dish.
- 1 package (12 ounces) STOUFFER'S Macaroni & Cheese, defrosted
- 1 teaspoon vegetable oil
- 1/2 cup sliced mushrooms
- 8 ounces mild pork sausage, fully cooked, drained and crumbled
- 3 eggs, whites and yolks separated
- 1 cup shredded cheddar cheese
- 1/4 cup diced roasted red pepper
- 2 tablespoons chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground pepper
- 1/8 teaspoon salt
HEAT oil in medium skillet over medium-high heat. Add mushrooms; cook until lightly browned.
COMBINE Macaroni and Cheese, sausage, mushrooms, egg yolks, 1/2 cup cheese, red pepper, onion, flour, mustard and black pepper in large bowl.
BEAT egg whites with salt in mixing bowl until soft peaks form; fold whites into macaroni mixture. Transfer to greased 9-inch-round cake pan; top with remaining cheese.
BAKE in preheated 400°F. oven for 20 to 25 minutes or until knife inserted in center comes out clean.
*DEFROST Macaroni and Cheese in microwave on 50% power for 5 to 6 minutes.
Review This Recipe
Cheddar Sausage Frittata
This is such a delicious surprise for Sunday brunch. My family had never heard of a "Frittata". They learned quickly that it was one of their forever favorites. My son took the recipe so he could impress his bride with a new breakfast dish and with his cooking ability. I get request over and over to fix this dish and it is just as good the next day when you heat a slice in the microwave. Thank you "Stouffers" for this wonderful recipe that has become a keeper and thank you for all the wonderful frozen foods we have enjoyed for a long time. I always know if its Stouffers it will be good.
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