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Spicy Beef Sausage Frittata with Collard Greens

A spicy paleo frittata made with grass fed beef "sausage" and collard greens, perfect for breakfast, lunch, dinner or brunch or as a make ahead meal!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Frittata
Cuisine: Paleo
Servings: 8 servings

Ingredients

  • 1 large bunch collard greens thick stems removed and roughly chopped
  • 1/2 cup chicken stock or bone broth
  • 1/2 tsp red pepper flakes less if you don't like spicy!
  • Large "pinch" fine grain sea salt optional
  • 3 tbsp cooking fat divided (I used ghee) such as ghee, bacon fat, coconut oil, olive oil
  • 1 lb grass fed beef 85% lean or less
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp onion powder optional
  • 8 large eggs + large pinch salt

Instructions

  1. Preheat your oven to 375 degrees and grease a 9 inch baking dish (round or otherwise)
  2. Heat a medium skillet over medium/med-hi heat and add 2 tbsp cooking fat. Once heated, add the chopped collard greens, coat in fat, and stir/cook for about a minute until they soften and cook down.
  3. Add the stock/broth and lower the heat to med-low. Add the pinch of salt and red pepper flakes and cover the pan. Once the liquid is absorbed (a minute or 2) and the collards are soft, remove from heat and set aside.
  4. Now heat a large skillet over med-high heat and add the remaining tbsp cooking fat. Once heated, add your ground beef and break it up with a wooden spoon. Add the salt, pepper, sage, thyme and onion powder to the beef and cook until browned. Remove from heat.
  5. Pour the beef mixture and collards into the baking dish and stir to combine. In a large bowl, whisk together the 8 eggs and pinch salt. Carefully pour the eggs into the baking dish, and bake for 25 minutes in the preheated oven, just until the eggs are set.
  6. Remove from oven and let sit for 5-10 minutes before serving, or store in the refrigerator for up to 4 days. It can also be frozen if you need to make it in advance. Enjoy!