Smokehouse Baked Frittata
Try this tasty Smokehouse Baked Frittata from Maddie Groskneutz. Smoky flavors, melty cheese, and Oakdell eggs give this recipe cozy backyard barbecue vibes.
Prep
15m
Cook
45m
| Category: | Breakfast |
| Seasons | All |
Ingredients
For
4
Batch(es)
Ingredients
| 6 Oakdell Cage-free eggs |
| 1/4 cup heavy whipping cream or whole milk |
| 1/4 teaspoon onion powder |
| 1/4 teaspoon garlic powder |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 4 strips of crispy cooked bacon torn into small pieces |
| 1 cup cooked onion ring pieces |
| 2 jalapeno cheddar sausages cut into small pieces |
| 1 1/2 cups shredded pepper jack cheese |
| 1/4 cup sour cream |
| 1/4 cup BBQ sauce |
| chopped green onion |
Smokehouse Baked Frittata Directions
- Preheat oven to 375 degrees.
- Cook bacon until crispy. Cook sausages until heated through and cut into pieces. Preheat air fryer to 375 degrees. Air fry onion rings until crispy. Cut into pieces.
- In medium bowl, whisk together Oakdell eggs, cream, onion powder, garlic powder, salt, and pepper until well incorporated. Mix in bacon, onion rings, sausage, and 1 1/4 cup of the cheese. Pour mixture into greased 9x9 in. glass baking dish. Sprinkle with the rest of the cheese. Bake for 20-25 minutes or until golden brown around edges and center is not jiggly.
- Mix together the sour cream and BBQ sauce. Drizzle on top of frittata and top with green onions.
