These healthy mini frittatas with spinach, sausage and potato are suitable for any meal of the day!
Yield: Two dozen mini frittatas
Prep time:
Cook time:
These mini frittatas are perfect to whip up on a Sunday and eat throughout the week for breakfast, as snacks or even to take along to work for lunch. You can customize them to your taste, but the ones that I made for me and the man are a tad spicy, zingy and oh-so-flavorful. They are also super healthy, especially with all the spinach I packed into them!
One of the things on my never ending self-improvement list is to do weekly food prep. The idea is to cook your proteins and starches, chop your fruits and veggies and whatever else you can think of ahead of time. That way you’re not opting for fast food or a bowl of cereal on super hectic days when you can’t even think about turning the stove on. Along with this idea, you can cook bulk meals to reheat throughout the week.
Although I’m not perfect, I have taken to making these bulk meals once or twice a week for healthy leftover purposes and these frittatas definitely fit the bill. Something else cool about these is you can eat them on the go. I did bake them without liners because I wasn’t sure how much they would stick to the paper, but once you remove them from the muffin tin, you can stick them right into a liner. This makes for easy portability and less mess when eating without utensils.
3/4 cup milk
1-2 handfuls spinach
2 gluten free sausages, chopped
10 eggs
20 ounces gluten free hash browns
salt
pepper
Yield: Two dozen mini frittatas
Prep time:
Cook time:
Mini Sausage, Spinach & Hash Frittatas
Hello Anyonita Nibbles readers! Amanda from Diary of a Semi-Health Nut here! I’m back with another super simple recipe. Okay, not as simple as that smoothie I shared with you last time, but still relatively simple!These mini frittatas are perfect to whip up on a Sunday and eat throughout the week for breakfast, as snacks or even to take along to work for lunch. You can customize them to your taste, but the ones that I made for me and the man are a tad spicy, zingy and oh-so-flavorful. They are also super healthy, especially with all the spinach I packed into them!
One of the things on my never ending self-improvement list is to do weekly food prep. The idea is to cook your proteins and starches, chop your fruits and veggies and whatever else you can think of ahead of time. That way you’re not opting for fast food or a bowl of cereal on super hectic days when you can’t even think about turning the stove on. Along with this idea, you can cook bulk meals to reheat throughout the week.
Although I’m not perfect, I have taken to making these bulk meals once or twice a week for healthy leftover purposes and these frittatas definitely fit the bill. Something else cool about these is you can eat them on the go. I did bake them without liners because I wasn’t sure how much they would stick to the paper, but once you remove them from the muffin tin, you can stick them right into a liner. This makes for easy portability and less mess when eating without utensils.
Ingredients:
For the mini frittatas3/4 cup milk
1-2 handfuls spinach
2 gluten free sausages, chopped
10 eggs
20 ounces gluten free hash browns
salt
pepper
Mini Sausage, Spinach & Hash Frittatas
Instructions:
- Preheat oven to 180c/350f.
- Whisk together eggs and milk and season to taste. Tear the spinach and incorporate it into the egg mixture.
- Spray two 12-cup muffin tins with cooking spray; this is very important.
- Distribute the hashbrowns evenly amongst all two dozen muffin cups. Bake in the oven for 15 minutes or until golden brown.
- Add chopped sausage to each muffin cup.
- Pour egg mixture over the sausage and hash browns.
- Bake 20 to 22 minutes until eggs are solid. You can check doneness using a toothpick/cocktail stick.
yummo!! These look delicious and perfect for a quick breakfast!
ReplyDeleteThanks! They are so easy to heat up and take on the go!!
Delete