Mini Egg & Potato Frittatas
mini egg frittata
These are super versatile - you can swap for your favorite protein or veggies and feel free to skip the hash browns…I just like that it gives it a little crust and heartiness.
serves 6
INGREDIENTS
10 free range, organic eggs
1/2 cup non dairy milk (or milk of choice)
1 cup spinach, chopped (or 1/2 cup veggie of choice)
2-3 mini chicken sausages (recommend organic and nitrate free), diced.
1/2 cup cottage cheese (recommend milk from grass fed cows), optional
1/2 cup frozen hash browns
seasonings to taste (I like salt, pepper, garlic powder, turmeric, cumin, and paprika)
INSTRUCTIONS
Preheat oven to 425
You can either spray your muffin pan with oil or use liners. I’ve found high quality liners with a coating work the best. This recipe makes 6 large “muffins” or 12 standard size
Layer the hash browns thinly at the bottom of your pan or liner.
In a large bowl, add your eggs, milk, cottage cheese, and seasonings.
Pour evenly in each individual “cup” (I like to use a ladle for this)
Sprinkle evenly with spinach and chicken sausage.
Bake for 20-40 minutes depending on size of pan. I typically do 20 minutes and then 10 minute increments until firm all the way through.
Enjoy hot or cold. I love it with some hot sauce and a side of berries and avocado.