Mini Sausage Frittatas

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/12/22
Mini sausage frittatas
Little muffin cup sausage frittatas Diana Rattray
Prep: 15 mins
Cook: 28 mins
Total: 43 mins
Servings: 4 servings
Yield: 8 mini frittatas
Nutrition Facts (per serving)
340 Calories
27g Fat
3g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 340
% Daily Value*
Total Fat 27g 34%
Saturated Fat 10g 52%
Cholesterol 255mg 85%
Sodium 746mg 32%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 22g
Vitamin C 1mg 5%
Calcium 187mg 14%
Iron 2mg 9%
Potassium 303mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These little muffin cup frittatas are super easy to fix and they make a delicious breakfast dish. The recipe makes about 8 small muffin-sized egg and sausage frittatas, enough for 4 people.

Serve them with some salsa or ketchup on the side along with biscuits, home fries, or potato pancakes. Sliced fresh fruit would be excellent as well. Make it a low carb meal for two or three and serve with sliced tomatoes.

Ingredients

  • 1/2 pound breakfast sausage, divided, or about 1 cup of cooked crumbles

  • 4 large eggs

  • 1/4 cup milk

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 teaspoons chopped fresh parsley leaves

  • Few drops Tabasco sauce, to taste

  • 2/3 cup shredded cheddar cheese, or a cheddar and Monterey Jack blend, divided

Steps to Make It

  1.  Heat the oven to 375 F.

  2. Spray 8 muffin cups with nonstick cooking spray.

  3. In a large skillet over medium heat, brown the sausage, breaking it up into small chunks as it cooks. With a slotted spoon remove the sausage to paper towels to drain thoroughly.

  4. In a medium bowl, whisk the eggs and milk until well blended. Add the salt, pepper, parsley, and Tabasco. Mix well.

  5. Add about three-quarters of the sausage and about 1/2 cup of the shredded cheese and mix to blend.

  6. Fill the prepared muffin cups about two-thirds full. Sprinkle the remaining sausage and cheese over the filled muffin cups.

  7. Bake for 18 to 22 minutes, or until the frittatas have puffed and set. Remove the pan to a rack and use a knife or spatula to loosen the sides. Lift them out onto a plate.

  8. Serve these mini frittatas with a little ketchup, salsa, or marinara sauce, or serve with sliced tomatoes on the side.

Tip

  • Cut the preparation and cooking time and use refrigerated precooked sausage crumbles.

Recipe Variation

  • Add 2 or 3 tablespoons of finely chopped bell pepper or green onion tops to the egg mixture.