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Plated chicken sausage frittata and pan roasted Brussels sprouts

Chicken Sausage Frittata with Pan Roasted Brussels Sprouts

Course Breakfast, Dinner
Cuisine American
Keyword easy breakfast
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 servings
Calories 152kcal


  • 6 eggs
  • 1 package Aidells Chicken & Apple Sausage
  • 1 cup kale
  • 1/4 red onion, sliced
  • 3 tbsp ghee or olive oil, divided
  • 1 lb prewashed brussels sprouts


  • Slice the kale, onions, and sausage. In a small pan over medium heat, warm 2 Tbsp. ghee. Add in the kale, onion, and sausage and stir occasionally for 5-7 minutes. While it cooks, crack and scramble the eggs and set aside.
  • Slice the Brussels sprouts in half and heat the remaining ghee over medium heat in another skillet. Lay the Brussels sprouts cut side down and cook for 3-4 minutes. Add the eggs to the first skillet, and gently pull the edges away from the pan as it cooks, allowing the eggs to fill in.
  • Cover and reduce heat to low and cook for another 5-6 minutes. Flip the Brussels sprouts and cook for another 2-3 minutes. Season with salt & pepper and remove from the skillet. Slide the frittata out of the pan and slice into 4-6 pieces.


Calories: 152kcal | Carbohydrates: 12g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 131mg | Potassium: 614mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2885IU | Vitamin C: 116mg | Calcium: 110mg | Iron: 3mg