Have you ever found a great recipes to make for guests, but wanted to put your own spin on it? I found the recipe which I used to first create this gem a few years ago (https://www.thekitchn.com/recipe-chile-and-sausage-oven-frittata-freezerfriendly-recipes-from-the-kitchn-216433).  At the time, I was looking for an easy breakfast meal to make while my guys and I were opening Christmas gifts.  It was a fantastic base; so when I created this version I was excited to keep making it.  It is a little bit spicy if you use spicy sausage; it is bold; and it is a welcome change from what people traditionally eat for breakfast.  Try this out and make it your own. 

8 oz smoked sausage, diced (such as kielbasa, or a good polish sausage)

3/4 c shredded Monterrey Jack cheese

1/4 c cotija cheese crumbles

1 tbs all purpose flour

4 oz tomatillo sauce or hatch chilies (drained)

6 eggs, large

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

2 tsp cilantro leaves

Grease a 9-inch deep pie plate using room temperature butter.  In a skillet over medium heat, cook the sausage until browned and most of the fat has rendered out.  Drain the sausage and allow it to cool to room temperature.  

In a medium bowl, mix the cheese with the flour. This ensures the cheese will not clump together at the bottom of the pie plate. Mix together the sausage, cheese mixture, and tomatillo sauce in the pie plate, forming a single layer on the bottom.  

In a large bowl, beat together your 6 eggs.  Stir in the salt, pepper, and cumin.  Pour the egg mixture over the other ingredients in the pie plate.  If cooking immediately or within a day of preparation, add in the cilantro. If freezing for later use, add fresh cilantro once thawed and ready to heat in oven.

This frittata is a great make ahead dish.  It can be frozen for up to 3 months, but who can wait that long? But if you are interested in making a bunch of these and freezing them, simply fill in the pie plate, cover with foil, and stack them on a flat freezable surface such as a cookie sheet, until firm enough to stack. And since I do not like to hunt for a recipe over and over, I write the cooking temperature and time on the foil with a permanent marker. Do not forget to note to add cilantro once thawed!

When ready to bake, preheat the oven to 400F. Cook until the eggs are set, which is about 20-30 minutes. If doubling this recipe and using a larger casserole dish, the cooking time will increase about 10-15 minutes.

Serve it with a side of berries, to cut the richness. Enjoy!!