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Sheet Pan Frittata

Prep Time: 10 minutes 

Cook Time: 40-50 minutes 

Servings: 9



5 large Crepini® Cauliflower Wraps 
8 large eggs
2 ounces (½ cup) shredded sharp Cheddar cheese, divided
1 ounce (¼ cup) crumbled Feta cheese
¼ cup whole milk 
2 garlic cloves, minced
½ teaspoon kosher salt 
½ teaspoon ground black pepper
16 ounces breakfast sausage 
1 red or green bell pepper, diced 



  1. Preheat the oven to 400°F. Coat an 8x8-inch baking pan with cooking spray. Set aside. 
  2. Whisk the eggs, milk, ¼ cup shredded cheddar cheese, feta cheese, garlic, and salt until well combined. Set aside. 
  3. To a 12-inch nonstick pan over medium heat, add the sausage. 
  4. Cook the sausage, breaking it up into pieces as it cooks, 6-8 minutes. 
  5. Add bell pepper to pan. Cook until softened, 5-7 minutes.  
  6. Stir cooked sausage pepper mixture into the egg mixture. Set aside. 
  7. Line the base of the prepared pan with 4 Crepinis, overlapping them to create an even base. (Note: some of the Crepini should hang over the edge of the pan).
  8. Fill pan with egg mixture. 
  9. Top with another Crepini. Fold over the edges of the Crepinis to seal the frittata. 
  10. Top with remaining ¼ cup of shredded cheddar cheese. 
  11. Place in oven and bake 30-35 minutes, or until the frittata is solid, cheese has browned, and the surface has puffed a bit. 
  12. Slice and serve. Note: the frittata will release some liquid when cut. That's ok! 



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