|Browned sausage and steamed broccoli|
|Topped the sausage with broccoli and white cheddar|
|Eggs have been poured over top|
|Biscuits have been crumbled on top...ready for the oven|
|Fresh out of the oven|
|I diced and used 3 of these sausage links|
Sausage-Broccoli & Biscuit Frittata -- Low Carb & Grain-Free
1 tablespoon butter
3 3-ounce Aidell's Smoked Chicken Sausage Links (I used Habanero-Pepper Jack flavor), diced
2 cups fresh broccoli florets, steamed and drained
3/4 cup shredded sharp white cheddar cheese
8 large eggs
4 tablespoons finely grated Parmesan cheese, divided
Sea salt and black pepper, to taste
2 Cheddar Black Pepper Biscuits, broken into pieces
Preheat oven to 375 degrees F.
Melt butter in a 10-inch ovenproof non-stick skillet over medium-high heat. Add diced sausage and cook, stirring frequently, until browned; about 5 minutes. Spread sausage evenly on bottom of skillet. Layer drained broccoli on top of sausage and top with shredded cheese.
Beat eggs along with 3 tablespoons of Parmesan cheese in a medium bowl; salt and pepper, to taste. Evenly pour eggs over the sausage broccoli mixture in skillet. Scatter crumbled biscuits over top of egg mixture and top with remaining 1 tablespoon of Parmesan cheese. Cook on stove over medium-high heat for 2 to 3 minutes to allow outer edges to begin to crust slightly. Place skillet in oven and bake for about 15 minutes until lightly golden on top and center of frittata doesn't jiggle when the skillet is shaken slightly. Let frittata sit for a few minutes. Use a rubber spatula to help slide the frittata onto a cutting board. Cut into wedges and serve.