Sensational Sausage Frittatas: An “Egg”cellent Reasons to Raise Backyard Chickens

When GoodEgg founders Bryce and Amy Van Leuven added chickens and ducks to their homestead, they had no idea that this small act would be the catalyst to create a business. Today, the GoodEgg product line grows on the same philosophy as it did at day one: there is nothing better than fresh eggs.

Like the Van Leuvens, experienced and novice chicken owners continue to bask in the advantages of backyard chickens and the delicious eggs. Discover the benefits of backyard eggs and a few fluffy, fresh, and delicious reasons to start raising backyard chickens.

Better Than Store Bought: Superior Freshness

An obvious benefit to raising your backyard chickens is, of course, fresh eggs. When you collect eggs from your backyard, you can rest assured that they are as fresh as possible. This freshness translates into a more vibrant yolk color and a richer, creamier taste that enhances any recipe.

Backyard is Better: Enhanced Nutritional Value

Backyard eggs are often more nutritious. As IFA’s animal nutrition experts attest, backyard chicken nutrition affects the egg quality and flavor. Chickens raised at home and fed a quality poultry feed often produce eggs with higher levels of vitamins and minerals, including Vitamin D, Vitamin E, and Omega-3 fatty acids.

Better for Your Family: Increased Self-Sufficiency

Raising chickens for eggs is a great way to promote greater self-sufficiency for you and your family. Fresh eggs are a staple in many kitchens – from breakfast to baking. Owning chickens means a steady supply of fresh eggs to make all your favorite dishes.

Better for the Pocket Book: Cost-Effective and Economical

While there is an initial investment in setting up a backyard coop and purchasing chickens, the long-term savings is significant. Backyard eggs are more cost-effective than store-bought options.

The Van Leuvens and many other chicken owners understand that raising backyard chickens offers various benefits that extend beyond the simple joy of collecting fresh eggs each morning. The unparalleled freshness enhances their flavor, quality and nutrition, providing a richer source of essential vitamins and minerals. Consider raising your own backyard chickens for your own delicious eggs.

Got Eggs? Homestead Recipe for Sausage, Veggie & 3-Cheese Frittata

If nutrition, cost, freshness and self-sufficiency aren’t reason enough to raise backyard chickens, how about taste? Once you try a creamy egg frittatas, studded with spinach and peppers, nestled in a cast-iron cradle perfectly customized to your liking, you are going to need a few more trusty egg-layers around just to keep up with the cravings.

Sausage & Veggie Frittata 

Ingredients:

• 8          fresh eggs
• ½ C     milk
• 12       breakfast sausage links cut into ¼ pieces
• 2         green onions, diced
• ½         red bell pepper, sliced
• ½         orange bell pepper, sliced
• ½         yellow bell pepper, sliced
• 1 C      sliced mushrooms
• ½ C     Asiago, Parmesan and Romano 3-cheese blend
• ½ tsp  garlic salt
• ½ tsp  black pepper
• 1 tsp   dried parsley
• 1 C      fresh spinach leaves

Directions:

1. Preheat oven or pellet grill to 350 degrees
2. On a stovetop (or inside of your oven or grill), cook sausage in a 10-12” cast-iron skillet until done. Remove sausage and set aside to cool. 
3. Using Sausage pan grease, sauté green onions and bell peppers for 1-2 minutes.
4. Add mushrooms to the pan. Continue to sauté for one minute. 
5. Turn off heat and allow the skillet to cool.
6. Add sausage, 3-cheese blend, seasonings and spinach to the skillet. Gently mix.
7. Mix the eggs and milk in a separate bowl and gently stir them into the sausage mixture.
8. Set the skillet in your preheated oven or pellet grill. Bake for 35-40 minutes or until the center is firm.
   
   

More Eggy Combos for Your Frittata

Follow the same directions above and add these alternative flavor options or customize using your favorite ingredients.

Italian Sausage & Mozzarella Frittata

Ingredients:

• 8         fresh eggs
• ½ C    milk
• ½ lb    Italian sausage, crumbled sweet or spicy
• 1 C     sliced mushrooms
• 1 ball  fresh Mozzarella, sliced or torn
• ½ C     shredded parmesan cheese
• ½ tsp  garlic salt
• 1 tsp   crushed red pepper
• ¼ C     shredded mozzarella (sprinkle on top the last 5 minutes of cooking)

Steak & Onion Frittata

Ingredients:

• 8          fresh eggs
• ½ C     milk
• 1 Tbs  butter (to soften veggies)
• 6-8 oz steak (any cut or use leftovers)
• 1 lg.    yellow onion, sliced
• 2          garlic cloves, minced
• ½ tsp  salt
• ½ tsp  black pepper
• ½ C     Cheddar or Colby Jack cheese, shredded (try Blue cheese if you prefer, but if you do, cut the amount to only ¼ C)
• 1 Tbs  fresh chives, diced (sprinkle on top in the last 5 minutes of cooking)

Greek Garden Veggie Frittata

Ingredients:

• 8         fresh eggs
• ½ C    milk
• 1 Tbs  olive oil (to soften veggies)
• 1 C      cherry tomatoes, halved
• ½ C     red onion, diced
• 1 C      fresh Spinach
• ¼ C     Kalamata olives, pitted and diced (optional)
• 3         garlic cloves, minced
• 2 tsp   fresh Oregano, minced
• ½ tsp  black pepper
• 1 tsp   salt
• ¼ C     feta cheese, crumbled

Written by Mikyla Bagley and originally published in the IFA Cooperator magazine (vol. 91, no. 2) Summer 2025.