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Breakfast Frittata

Egg Fritatta
  • Prep: 15 minutes
  • Cook: 35-40 minutes
  • Yield: 6 - 8
One of the best things about this Idaho Breakfast Frittata recipe is how easy it is to make. Loaded with flavor and featuring some of the best ingredients that Idaho has to offer, including farm-fresh eggs, locally sourced potatoes, and savory bacon, with just a few simple steps, you can create a breakfast that looks and tastes like it came from a gourmet kitchen. Your brunch guests will be thoroughly impressed with your culinary skills!

Categorized: BreakfastEntrées


  • 1 can (8-count) crescent rolls
  • ½ Spanish Sweet Idaho onion, chopped
  • 1 pound elk sausage
  • 2 cups shredded Idaho hash browns
  • 5 local eggs, beaten
  • ¼ cup Idaho milk
  • Salt and pepper to taste
  • 1 cup shredded Idaho mozzarella cheese
  • 1 cup Idaho cheddar cheese


  • Press rolls into a 9″ pie pan, pressing to seal perforations.

  • Brown sausage, remove from pan, and cool slightly

  • Meanwhile, brown onions in sausage drippings.

  • Slice sausage and place evenly over rolls.

  • Top with onions and hash browns.

  • Mix eggs, milk, salt and pepper in bowl.

  • Pour over potatoes. Top with cheeses.

  • Bake in 350° oven for 35-40 minutes until bubbly and lightly browned.