Sausage & Pepper Biscuit Frittata

Fast and easy, this versatile dish can be served for a weekend brunch or weeknight dinner.


  • 8 oz (250 g) bulk hot Italian sausage
  • 1 medium red bell pepper (about 3/4 cup/175 mL diced)
  • 1 cup (250 mL) lightly packed fresh basil
  • 4 oz (125 mL) cream cheese, softened
  • 6   eggs
  • 1 pkg (16 oz/340 g) refrigerated grand-size flaky biscuits
  •  All-purpose flour for dusting
  • 1 cup (4 oz/125 g) shredded Provolone cheese (1 cup/250 mL), divided
  •  Coarsely ground black pepper


  1. Preheat oven to 400°F. Place sausage into Classic Batter Bowl; microwave on HIGH 3 minutes. Dice bell pepper and chop basil using Santoku Knife. Break sausage into crumbles using Mix ‘N Chop. Add bell pepper to batter bowl; microwave on HIGH an additional 2-3 minutes or until sausage is no longer pink. Drain sausage mixture using 7" Strainer. Return sausage mixture to batter bowl; add basil and set aside. In Small Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Gradually add eggs; whisk until smooth and set aside.

  2. Separate biscuits horizontally in half to form 16 biscuits; arrange 12 biscuits in a slightly overlapping circle over bottom outer edge of (12-in.) Skillet. Place remaining four biscuits in center; lightly sprinkle with flour using Flour/Sugar Shaker. Using Baker's Roller®, roll biscuits to seal seams and press about 1 in. up sides to form crust.

  3. Sprinkle half of the Provolone cheese over crust; top with sausage mixture. Pour egg mixture over sausage mixture and top with remaining cheese. Sprinkle with black pepper.

  4. Bake 17-19 minutes or until center is set but still moist and crust is golden brown. Remove frittata from oven. Serve immediately.


  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 420, Total Fat 27 g, Saturated Fat 10 g, Cholesterol 195 mg, Carbohydrate 27 g, Protein 17 g, Sodium 1020 mg, Fiber 1 g

Cook's Tips:

To quickly soften cream cheese, microwave on HIGH 15-20 seconds.

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