This delicious and wholesome Slow Cooker Breakfast Frittata is made with juicy sausages, pancetta bits, baby spinach, grated potato, and cheddar cheese.

It’s the perfect breakfast or brunch dish that takes 2 hours to cook and serves 6 people.

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Recipe Ingredients

• 2 tsp of olive oil
• 2 breakfast sausages, casings removed
• 150 g (5½ oz) of pancetta, cut into lardons
• 100 g (3½ oz) of baby spinach leaves
• 1 medium potato, finely grated
• 8 large eggs, lightly beaten
• 100 g (3½ oz / 1 cup) of coarsely grated strong cheddar cheese
• Diced tomato, sliced avocado, and chopped chives, for serving

How To Make Slow Cooker Breakfast Frittata

1. Prepare Your Slow Cooker: Grease the inside of your slow cooker with a little olive oil or butter, then line it with baking paper to prevent sticking.
2. Cook the Meat: Heat the olive oil in a frying pan over medium-high heat. Add the sausages and pancetta, breaking up the sausage meat with a wooden spoon as it cooks. Stir frequently and cook for about 5 minutes, or until the mixture is golden and fragrant. Transfer this savory mixture to your slow cooker.
3. Wilt the Spinach: In the same pan, toss in the baby spinach and cook for about 1 minute, stirring gently, until it wilts and turns vibrant green.
4. Drain the Vegetables: Transfer the wilted spinach to a sieve, along with the grated potato. Use the back of a spoon or your hands to press out as much excess moisture as you can. This step helps ensure your frittata isn’t watery!
5. Mix It All Together: Add the spinach, potato, beaten eggs, and cheddar cheese to the slow cooker. Season with a pinch of salt and a grind of fresh black pepper. Give everything a good stir to combine.
6. Cook on Low: Set your slow cooker to the low setting and let it cook for 2 hours, or until the frittata is firm and set in the middle. Your kitchen will be filled with the irresistible smell of cheesy, savory goodness!
7. Serve and Enjoy: Carefully lift the frittata out of the slow cooker using the baking paper. Slice it into portions and serve warm, topped with diced tomatoes, creamy avocado slices, and a sprinkle of fresh chives.

Recipe Tips

• Prevent a Watery Frittata: Always squeeze out as much moisture as possible from grated potatoes and wilted spinach to avoid excess water, which can affect the texture of the final dish.
• Cheese Choices: Try swapping cheddar with gouda, Monterey Jack, or feta for unique flavor twists. Each cheese brings a slightly different texture and taste to the frittata.
• Add Veggies: Bell peppers, mushrooms, or zucchini are excellent additions for added nutrition. Dice them small and sauté briefly before adding to ensure they cook evenly.
• Experiment with Seasoning: Enhance the flavor profile by adding spices like smoked paprika, ground cumin, or fresh herbs like thyme or parsley for a gourmet touch.
• Meal Prep Friendly: Cool the frittata completely before slicing and storing in airtight containers in the fridge. It stays fresh for up to three days and reheats perfectly.

Recipe FAQs and Variations

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