Frittata with Chorizo + Queso Fresco [gluten-free and keto]

Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]

I always tell myself I’m going to wake up before my kids, but every morning that snooze button proves irresistible. Usually I wake up to the sound of my youngest yelling “Mama!” from his crib. Then my husband and I play a silent game of waiting to see who’s going to get him while the other pretends to sleep. I’ve never admitted to playing this game, but let’s be honest—it happens almost every morning.

Eventually I roll out of bed to retrieve my youngest (at least on the days when I manage to get up first), and then head to the kitchen to get started on breakfast for him and his two siblings.

Just like my kids, I have to eat a good breakfast in the morning. A granola bar just doesn’t cut it for me. I notice hunger strike just an hour or two later or a crash in my energy level if I don’t eat a protein-rich meal. But too often, starting my day with the cries of my kids means my breakfast gets put on the back-burner.

Enter the frittata.

In this season of life, with four-year-old twins and a two-year-old, make-ahead meals or recipes I can eat all week long are key. This dish is perfect for that. I can make this Chorizo Frittata on Monday morning and have enough for a week’s worth of breakfast for my husband and me. Or, I can prep it on a Friday night for a hearty weekend brunch (and plenty of leftovers!).

It’s also a great mix-and-match recipe. Instead of chorizo and queso fresco, saute crumbled Italian sausage and mix in fresh mozzarella. Or in lieu of a meat-heavy dish, load it up with vegetables like mushrooms and tomatoes. While I love the way the recipe is written below, it’s definitely a dish you can adjust according to whatever is left in your fridge.

For this recipe, I used queso fresco, a Mexican cheese typically made from cow’s milk or a mix of cow and goat milk. It’s a fresh, crumbly cheese that has a bit of tang, so it helps balance out the richness of the chorizo. If you like, you could try substituting other cheeses such as cheddar.

After cooking the frittata, I love topping it with fresh cilantro. This bright herb adds a freshness to a hearty egg dish. If you aren’t a cilantro lover, though (my husband says it tastes like soap), you could always substitute fresh parsley instead.

Try serving this dish alongside fresh fruit, tender greens with a splash of oil and vinegar, or breakfast potatoes. It makes a great brunch dish or can be enjoyed on its own.

Or, if you’re like me, just heat up leftovers in the microwave and snag a few bites while you chase down your kiddos.

Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]

Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Yields about 8 servings

1 Tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
12 ounces Mexican-style chorizo (I like to use mild), casings removed
12 large eggs
5 ounces queso fresco, crumbled (plus more for topping)
¼ cup whole milk
1 Tablespoon chopped fresh cilantro (plus more for topping)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.

In a 9- to 10-inch cast-iron or other ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for 5-6 minutes or until softened.

Add the chorizo, breaking up the pieces with a wooden spoon. Cook for about 5 more minutes, and then turn off the heat.

While the chorizo cooks, in a large bowl, whisk together the eggs, queso fresco, milk, cilantro, salt, and black pepper.

Pour the egg mixture over the chorizo, and give everything a stir. Transfer to the oven and cook 14-16 minutes, just until the eggs are set. (I like to remove the frittata from the oven just shy of them being fully cooked, because they’ll continue to cook slightly even when they come out of the oven.)

Remove from the oven and let sit for 5 minutes. Slice and top with more crumbled queso fresco and chopped cilantro.


Sheet Pan Sausage, Peppers + Potatoes [gluten-free, dairy-free, and Whole30!]

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

I always shop for the Thanksgiving ingredients I need as early as possible. If it can last in the fridge for a week, you’d better believe I’ve already purchased it. I make every attempt I can to avoid endless long lines at Trader Joe’s or ALDI, although inevitably I forget something and wind up heading to the store late Wednesday night.

And then every year about this time, I look at our overflowing fridge and realize I’m fully prepared for Thanksgiving, but not at all ready for dinner tonight. And apparently, everyone in my house still wants to eat between now and Thursday.

So, here’s an answer. While you’re planning your big holiday feast, let’s make the next meal simple. This recipe takes one sheet pan and only a handful of ingredients—many of which you may have on hand. It’s based on the Sweet Potato, Sausage + Apple Bake I shared a couple years ago over at Coffee + Crumbs, but this version uses bell peppers and white potatoes seasoned with paprika and oregano. It’s easy to toss together and makes a perfect weeknight meal!

P.S. This dish also travels well if you need to bring dinner to a friend, family member, or neighbor! It’s also dairy-free, gluten-free, and can be make Whole30 compliant (just double-check the ingredients in the sausage).

What do you make in between big holiday meals? Our other favorite option, of course, is takeout!

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

Sheet Pan Sausage, Peppers + Potatoes
Active Time: 15 Minutes | Total Cook Time: 60-65 Minutes
Yields 4-5 Servings | GF/DF/W30

1 ¼ - 1 ½ pounds mild or sweet Italian sausage (for Whole30, check your ingredients!)
1 ½ pounds potatoes (I like using red-skinned potatoes or Yukon Gold)*
2 red, orange, or yellow bell peppers
1 small onion
3 Tablespoons olive oil
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper and set aside.

Cut the sausage into 1-inch coins. Cut the potatoes, peppers, and onion into bite-sized pieces. Add to the prepared sheet pan in a single layer (use two pans if your sheet pan gets crowded). Drizzle on the olive oil.

In a small bowl, mix together the oregano, salt, paprika, and pepper. Sprinkle evenly over meat and vegetables. Toss everything together so it’s all evenly coated with oil and spices.

Bake uncovered for 45-50 minutes, tossing everything once halfway through the baking time. The potatoes should be tender on the inside and the sausage cooked through.

Remove from the oven and transfer to plates or a serving bowl. Sprinkle with chopped fresh parsley. I like serving this alongside a salad or sauteed green beans. Enjoy!

*Note: Ever wonder which type of potatoes works best for roasting, mashing, or baking? Check out this article from The Kitchn.



Sheet Pan Balsamic Pork Chops with Roasted Veggies [and the messy practice of eating together]

Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser

I handed my two-year-old twins their plastic plates—the purple ones with the three sections so no food touches another kind of food. To my son, mixing items would be on par with the zombie apocalypse. It’s also convenient they’re the same color. No fighting over who gets blue and who gets green. Everyone gets purple.

At least we sidestepped that crisis today.

Still, they complained about the tiny pieces of cucumber I tried to sneak in. During the witching hour frenzy, I overcooked the burgers, and sad patties of meat were poked, prodded, and eventually ignored.They only ate a few pieces of potatoes. Potatoes are a plant, though, right? I count that as a dinnertime win.

My husband and I eventually sat down with our own plates, and before we could take a bite, the kids announced they were done. They squirmed in their chairs at the table for a few more minutes, although not by choice. I was determined to get everyone in their seats together at least long enough for us to say a quick mealtime prayer—a goal I used to think was realistic.

My daughter kept taking my husband’s fork and threw a tantrum when she couldn’t have it. Missing her nap earlier this afternoon only made her strong will stronger. She and my husband left the table. My six-month-old grabbed his bowl of puréed sweet potatoes while I wasn’t looking and slathered himself in them. I divvied out more food for my toddler son, the baby started screaming because he was still hungry, and I tried to hold back my own tears.

Keep reading and get the recipe at Coffee + Crumbs!

Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser
Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser
Sheet Pan Balsamic Pork Chops with Roasted Veggies - Sarah J. Hauser

Full post and recipe instructions can be found at Coffee + Crumbs!