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Mini Frittatas

Mini Frittatas

"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."
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  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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Reviews

Read all reviews 19
  1. 28 Ratings

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Most helpful positive review

I love this recipe. I always make changes depending on what I have on hand. I don't like sausage so I usually add a couple of veggies like broccoli and mushroom. I also up the parmesan cheese to...

Most helpful critical review

My whole family agrees: there was just too much going on in this. The thyme was overwhelming. I used a pork and bacon sausage instead of the italian version but I don't think that would have c...

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I love this recipe. I always make changes depending on what I have on hand. I don't like sausage so I usually add a couple of veggies like broccoli and mushroom. I also up the parmesan cheese to...

I grated 3 potatoes and squeezed out any excess water before cooking. I had skinless Polska Kielbasa that I chopped up and added to the potato mixture after 5 minutes. I was able to get 16 fritt...

I liked these. I didn't have frozen hashbrowns, so I just baked a potato to almost done in the microwave and cut it into cubes then fried the rest of the way in the pan as the recipe states. T...

I used my own leftover pork tenderloin (chopped up) instead of sausage, added chopped green and yellow peppers that I sauteed with the onions and shallots. I baked them in souffle cups, because...

These are excellent made as the recipe directs. The thyme makes the difference! I rarely serve them with salsa and everyone that has had them LOVES them!

Not bad, but something missing. I made them for guests, and they were good, but nobody raved. My guess is it's using extra whites instead of whole eggs. Great if you're health conscious, but if ...

So true about this being an excellent recipe to use up whatever's in the fridge. I used leftover potatoes and corned beef hash that my husband cooked last night. (It's the ONLY thing he ever coo...

I just made this recipe. Of course, I made it with what I had on hand. I added some crushed dried thyme to the egg mixture and used 3 whole eggs and 4 or 5 egg whites. I used red onion and red p...

WOW, these were delicious. I didn't have thyme so substituted italian seasoning for the thyme and oregano. The whole family loved these and they were easy. These will be my new "Breakfast for...

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