Sheet-Pan High Protein Breakfast Frittata Recipe by Elyse Kopecky Run Fast Eat Slow


Free Recipe from our Nourished Mornings Class

Start your day with this hearty, high-protein breakfast recipe to keep your spirits and energy high. We love this combination of veggies, but feel free to mix it up and use any seasonal veggies. Perfect for recovery after a hard workout or long run. This recipe promises to keep you satiated until lunch. Enjoy with sliced avocado, a Superhero Muffin, bread with butter, or leftover roasted sweet potatoes.

To level up your morning routine and discover more satiating and energizing breakfast recipes, check out Elyse’s Nourished Mornings Culinary-Nutrition Class. Use the code LAUNCH25 for 25% off any of our recorded Meal Prep classes (offer expires 2/22/24). Get Instant Access to the videos to watch on your own schedule and download Elyse’s Top 15 Breakfast Recipes plus the additional class notes.

Watch the Recipe Reel for culinary tips to perfect this recipe in less time.


Recipe: Sheet-Pan High Protein Breakfast Frittata

  • 3 tablespoons olive oil, divided
  • 1 head broccoli, cut into bite-sized florets
  • 1-pint cherry tomatoes
  • 8-ounces cremini mushrooms, quartered, optional
  • ½ - ¾ pound uncooked mild Italian sausage, casings removed
  • 12 eggs
  • 1/3 cup Greek yogurt (plain)
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated cheese, optional


Pre-heat the oven to 425°F. Dry veggies well. Line a half sheet-pan with parchment paper (cut it long enough to come up the edges of the pan). Place the broccoli, tomatoes, and mushrooms on the sheet pan. Toss with 2 tablespoons of the oil and 1/4 teaspoon of the salt. Spread the veggies out. Roast for 20 minutes.

In a large bowl, whisk together the eggs, yogurt, remaining 1/4 teaspoon of salt, and the pepper. Set aside.

Sauté the raw sausage in a skillet with a drizzle of oil, breaking it up into bite-size pieces with a spatula until it begins to brown. Transfer to a bowl, drain excess fat, and set aside.

Remove veggies from oven and stir. Reduce oven temperature to 375°F. While the sheet-pan is hot, add the sausage and spread out evenly with the veggies. Pour the egg mixture over the top (carefully so it doesn’t seep under parchment). Sprinkle the cheese (optional) evenly over the top.

Bake for 25 minutes, or until the eggs have set and the top is golden. Cool briefly then slice into squares. Transfer leftovers to an airtight container and store in the fridge for up to 4 days.


  • Freezer-friendly: Cool completely, slice into single servings and store individually in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then microwave until warm.
  • Dairy-free: use plain, dairy-free yogurt, skip the cheese
  • Vegetarian: skip the sausage and use 1 cup grated cheese, divided: ½ cup in the egg mixture and ½ cup sprinkled on top





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Photography By:
Page Bertelsen, Erin Scott, Andy Hughes, and Elyse Kopecky