I’m happy to be working with Johnsonville to bring you this Mini Sausage Frittata recipe. This breakfast recipe takes a little longer to cook because I like my hash browns crispy. Most of your time is waiting for the fritatas to bake which makes the preparation simple which means this an easy recipe.
All of my kids LOVED this recipe. After just a couple bites they told me we needed to make this again. This was a home run! They especialy loved the sausage in the middle!
I have found my kids eat better and more daringly if they help make it. This is a perfect recipe for kids. They can help at each step. That is how easy this recipe is. If you are not comfortable with your kids using a knife that’s alright, they would love to whisk the eggs and distribute all the ingredients into the individual cups.
Even my 2 year old is wanting to help cook. After 4 of my kids went to school this morning I found my 5th standing behind a stool, halfway in the pantry, with a jar of peanut butter on the stool – lid off, eating peanut butter with his fingers. I helped him become a cleaner peanut butter eater by getting out a spoon and scooping some peanut butter onto it, letting him lick it off of that. He was fine with that. Ate it, then went to play. About an hour passed and I found him yet again in the pantry in the same position but this time instead of his fingers he got his own spoon! At least he is teachable.
Back to the recipe…the flavor of the sausage and the crispness of the hash browns are what makes this recipe amazing.
Here are a few tips:
- If you do not want to clean out your muffin tins use foil liners. I have tried paper and foil. The foil liners work so much better.
- Let the hash browns bake until crispy. You will be tempted to pull them out to hurry the recipe along, but keep them in as the final result will be much better.
- I love the Johnsonville Fully Cooked Breakfast Sausage! All I do is pull out 4 links and they are ready to go. No need to get another pan dirty. I like cutting mine in rounds and then each round into 4 pieces. They end up being about the same size as my peppers and tomatoes. I love uniform sizes. If my kids are doing the cutting then the pieces are more rustic as we call it, all different shapes and sizes.
- Once cooked, top with a chunky salsa to give it even more flavor!
- These may be reheated, but remember to remove the foil liner. However, straight out of the oven is best.
- 20 oz hash brown potatoes, thawed
- 2 Tablespoons extra virgin olive oil
- 1½ teaspoons salt
- ½ teaspoon pepper
- 4 Johnsville Fully Cooked breakfast sausage, maple flavor
- ½ small green pepper, diced
- 1 small tomato, diced
- 2 stalks green onions
- 12 large eggs
- 1 cup shredded cheddar cheese
- Foil muffin tin liners
- Chunky salsa
- Preheat oven to 400 degrees F.
- FIll the muffin tins with foil liners. Set aside.
- In a large bowl, combine hash browns, olive oil, salt and pepper. Mix together well.
- Evenly distribute the hash brown mixture into all 24 foil liners. Press mixture into the cups and up the sides. You are creating an open center.
- Bake for 20-25 minutes or until the edges are browned.
- Finely dice the green pepper and tomato. Thinly slice the green onions.
- Cut each breakfast sausage link into bite sized pieces.
- In another large bowl, combine the eggs with salt and pepper to taste. Whisk well to break down the eggs.
- In the center of the baked hash brown cups evenly distribute the diced green pepper, tomato, green onions, sausage and cheese.
- Top with the egg mixture.
- Bake for another 15 minutes or until the eggs are set.
- Serve warm with chunky salsa.