Italian Sausage Mini Frittatas
Freezer-friendly, protein-packed, and ready before the morning rush even starts. These mini frittatas come together in a muffin tin with Italian sausage, smoked gouda, spinach, sun-dried tomatoes, and a dollop of pesto. They freeze beautifully for those mornings you don't want to think.
Servings: 12
Ingredients
- 1 pound Italian Sausage browned
- 1/2 cup chopped sun-dried tomatoes packed in oil, drained and 1 tablespoon oil reserved
- 3 cups baby spinach
- ½ teaspoon kosher salt divided
- 10 large eggs
- ½ cup greek yogurt
- 1 tablespoon chopped herbs such as thyme or basil
- 1/2 cup smoked Gouda cheese shredded
- 2 tablespoons club soda or seltzer
- ¼ cup pesto optional
Instructions
- Pre-heat oven to º375. Spray the bottom and sides of a 12-cup muffin tin with cooking spray.
- Brown Italian sausage in medium skillet over medium-high heat, breaking up sausage until cooked though. Set aside, reserving a tablespoon of fat from sausage. Add a tablespoon of reserved sun dried tomato oil to the skillet along with spinach and ¼ teaspoon kosher salt. Cook until just wilted and set aside with cooked sausage..
- In a large bowl, combine eggs and yogurt, beat slightly with a fork. Add herbs, cheese, sun dried tomatoes, sausage, and spinach and mix together until combined. Season with remaining salt and freshly cracked black pepper.
- Gently stir in club soda to avoid breaking up the bubbles too much. Fill 12 muffin tins ¾ full, top each muffin with a little dollop of pesto if desired.
- Bake for 15 minutes until frittatas are set and no longer jiggly. Cool for 5 minutes. Carefully run a butter knife around the edge of each cup to release them from the pan.
- Store in the fridge in an airtight container up to 4 days, or sealed in a freezer bag in the freezer for up to 3 months. Re-heat in the microwave for 30 seconds for a quick on the go breakfast or snack. These are also delicious at room temp for school lunches.
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