Mini Frittatas Recipe
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Mini Frittatas

By: Kathy Brodin  
"For a fun change-of-pace breakfast, Kathy Brodin of Wauwatosa, Wisconsin suggests these sausage and hash brown frittatas perked up with salsa. 'To lower the cholesterol even more, use egg substitute for the whole eggs,' she notes."

Rating: This weblink has been rated 9 times with an average star rating of 4.7 Read Reviews (5)

Rate/Review | 468 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 pound turkey Italian sausage links, casings removed
  • 1 1/2 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1/3 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs
  • 2 egg whites
  • 1 cup 1% buttermilk
  • 2 tablespoons all-purpose flour
  • 1/4 cup shredded Parmesan cheese
  • 3/4 cup salsa

Directions

  1. In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings. In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute.
  2. In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with nonstick cooking spray three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.

Footnotes

  • Nutritional Analysis: One serving (3 frittatas with 3 tablespoons salsa)) equals 283 calories, 11 g fat (4 g saturated fat), 183 mg cholesterol, 954 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by KERIS1172 
I grated 3 potatoes and squeezed out any excess water before cooking. I had skinless Polska... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2007 by Amber 
This was delicious! We needed to add more milk and eggs becuae we put cubed hash browns in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2009 by A.Shockey 
These are excellent made as the recipe directs. The thyme makes the difference! I rarely... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by pomplemousse 
I liked these. I didn't have frozen hashbrowns, so I just baked a potato to almost done in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2007 by CHERYLTOM 
WOW, these were delicious. I didn't have thyme so substituted italian seasoning for the thyme... MORE

 
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