Easy Frittata Muffins
If you’re looking for a quick and easy breakfast that is both filling and flavorful, these sausage, eggs, and potatoes frittata muffins might be just what you need. They are convenient to prepare, packed with ingredients commonly used in breakfast dishes, and can be enjoyed on the go or at home.
POTATO SAUSAGE FRITTATA MUFFINS
When you think of frittata, eggs are usually the first thing that comes to mind—and that’s exactly right. This version includes eggs but adds a little twist with the inclusion of potatoes. Potatoes provide a different texture that blends well with the rest of the ingredients.
Though the recipe shares similarities with a traditional frittata, the addition of potatoes and sausage makes it unique. The result is a muffin-style breakfast that is flavorful and satisfying.
Using freshly grated potatoes works well in this recipe, and adding a small amount of sweet potatoes is another option. This can provide a slight sweetness and extra color to the dish.
These muffins are also flexible. You can mix in different vegetables or proteins to match your taste or what you have available in the fridge.
A CONVENIENT MEAL FOR BUSY DAYS
Sausage, eggs, and potatoes frittata muffins are an excellent option for busy mornings. They are portable, easy to reheat, and provide a complete breakfast in just a few bites. Whether you need a quick breakfast before heading to work or school, or something to enjoy for brunch, these muffins fit the occasion.
They are also a good option when feeding a group. Leftovers can be stored in the refrigerator and reheated for another meal later in the day.
OPTIONAL MEAT CHOICES
If you are looking for a lighter version of the recipe, ground chicken or turkey can be used in place of sausage. These lean meats have a mild flavor and soft texture that blends well with eggs and vegetables.
Ground beef is another possibility, but it may be tougher and have a stronger smell, which could overpower the more subtle ingredients in this dish.
REASONS TO TRY THIS RECIPE
There are many reasons why these frittata muffins can be a great addition to your meal plans:
- The recipe is versatile and can use ingredients you already have on hand.
- The muffins can be made in advance and stored.
- They are easy to pack for a picnic or quick lunch.
- The recipe can be made meatless by substituting vegetables or plant-based proteins.
SIMPLE INGREDIENT LIST
Here’s a general list of the ingredients used to make these muffins:
- Potatoes: Use leftover or raw potatoes. They should be soft enough to bake properly. They help absorb the flavors of other ingredients and provide structure.
- Olive Oil: Used to sauté vegetables and grease the muffin tin.
- Onions: Provide mild sweetness and depth.
- Garlic: Adds a pleasant aroma and enhances flavor.
- Ground Chicken or Sausage: Adds protein and flavor. Choose based on your dietary preferences.
- Paprika: Gives a slight sweetness and smoky taste.
- Thyme: Offers an earthy, herbal touch.
- Bouillon Powder: Boosts the overall flavor of the mix.
- Salt: Brings balance to the flavors.
- Bell Peppers (Green, Red, Yellow): Add crunch, color, and light sweetness.
- Cayenne Pepper: For a little heat. Use according to taste.
- Eggs: The key ingredient that binds everything together.
- Milk: Adds lightness and a smooth texture to the muffins.
HOW TO MAKE SAUSAGE, EGGS, AND POTATOES FRITTATA MUFFINS
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with oil or cooking spray.
- Grate the potatoes and use a clean kitchen towel or paper towel to press out extra moisture.
- In a skillet, heat olive oil over medium heat. Sauté the diced onions for about 3 minutes or until they become soft.
- Add minced garlic to the skillet. Stir in ground chicken or sausage. Cook until browned, breaking it into small pieces as it cooks.
- Season the meat mixture with paprika, thyme, bouillon powder, salt, and cayenne pepper. Mix well.
- Stir in the chopped bell peppers and cook for about 2 more minutes. Remove from heat and let the mixture cool slightly.
- In a mixing bowl, whisk the eggs and milk until well combined. Add a small amount of salt if desired.
- Mix the grated potatoes with the slightly cooled meat and vegetable mixture. Add the whisked eggs and stir until everything is evenly combined.
- Spoon the mixture into the muffin cups, filling each almost to the top.
- Bake for 20 to 25 minutes or until the tops are golden and the eggs are fully set.
- Let the muffins cool slightly before removing them from the tin. Serve warm or save for later.
SERVING IDEAS FOR FRITTATA MUFFINS
These muffins can be served alone or paired with a variety of sides. Here are a few options:
- Avocado slices or guacamole
- Roasted or sautéed vegetables
- Dipping sauces like salsa, sour cream, or hot sauce
NOTES AND TIPS
- Turkey breakfast sausage was used in this version, but chicken sausage, ham, or bacon are good alternatives.
- Ground chicken or turkey can be used as well, but may need extra seasoning.
- Use non-stick spray or oil to grease the muffin tin, especially if not using silicone molds.
- Fill each muffin cup nearly to the top. The muffins will rise without overflowing.
- Store-bought frozen hash browns can replace grated potatoes if needed.
A SIMPLE BREAKFAST SOLUTION
When you’re looking for an easy breakfast option, these sausage, eggs, and potatoes muffins are a smart choice. They are simple to make, store well, and provide a filling start to your day.
Frequently Asked Questions (FAQ)
CAN I FREEZE THESE FRITTATA MUFFINS?
Absolutely! They freeze well. After cooking, store the muffins in a ziplock bag or airtight container, and they’ll last for up to 2 months. When ready to eat, simply reheat in the microwave for 1–2 minutes.
CAN I USE GROUND CHICKEN OR TURKEY INSTEAD OF SAUSAGE?
Yes! Ground chicken or turkey is a great alternative to sausage in this recipe. These lean proteins will give the muffins a gentle flavor, and you can season them to your liking.
CAN I USE PRE-COOKED POTATOES INSTEAD OF FRESH GRATED ONES?
Yes, you can use leftover cooked potatoes or store-bought frozen hash browns instead of freshly grated potatoes. Just make sure to drain any excess moisture before using them in the recipe.
CAN I MAKE THESE MUFFINS MEATLESS?
Definitely! You can substitute the meat with veggies such as mushrooms, spinach, peppers, or asparagus. This will create a delicious meatless version of the muffins.
CAN I ADD CHEESE TO THESE MUFFINS?
While the original recipe doesn’t include cheese, you can easily add it. Adding shredded cheese like cheddar or mozzarella will enhance the flavor and make them even more delicious.
HOW DO I AVOID THE MUFFINS STICKING TO THE PAN?
Grease the muffin tin with oil or non-stick spray to prevent sticking. If using a silicone mold, you may not need to grease the pan at all, making cleanup even easier.
CAN I ADJUST THE SEASONING IN THIS RECIPE?
Yes, you can adjust the seasoning to suit your taste. Feel free to add more or less paprika, cayenne pepper, or salt, depending on your preference. You can also experiment with other herbs and spices!
Frittata Muffins
Ingredients
- 1 lb potatoes grated and excess water squeezed out
- 1 tbsp olive oil or preferred cooking oil
- 1/2 cup onions finely chopped
- 3 garlic cloves minced
- 1/2 lb sausage or ground chicken/turkey
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp bouillon powder or seasoning mix
- Salt to taste
- 1 cup mixed bell peppers green, red, yellow, diced
- Cayenne pepper to taste
- 8 large eggs
- 1/4 cup milk any kind you prefer
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease or spray a 12-cup muffin tin with oil to prevent sticking.
- Grate the potatoes and use a clean kitchen towel or paper towels to press out as much moisture as you can.
- Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté for 3 minutes until softened and translucent. Toss in the minced garlic and cook for another minute before adding your sausage or ground meat. Brown the meat, breaking it up with a spatula as it cooks.
- Once the meat is cooked through, sprinkle in the paprika, thyme, bouillon powder, and a pinch of salt. Adjust the seasonings as needed, and add cayenne pepper for a kick! Stir everything together.
- Toss in the diced bell peppers and cook for 2 more minutes. Remove the skillet from the heat and let the mixture cool slightly.
- In a large bowl, whisk together the eggs and milk until smooth. Season with a little more salt.
- Fold the grated potatoes and veggie-meat mix into the beaten eggs. Stir until it’s all evenly combined.
- Spoon the mixture into the prepared muffin tin, filling each cup almost to the top. Don’t worry if it looks full – they’ll bake up just fine!
- Pop the tin into your preheated oven and bake for 20-25 minutes, or until the frittatas are golden brown on top and the eggs are set.
- Let the frittata muffins cool for a few minutes in the tin before gently removing them. Serve them up warm or store for a delicious grab-and-go breakfast!
Notes
- You can use frozen hash brown potatoes if you’re short on time or prefer a shortcut.
- Grease or oil the muffin tin generously, as the muffins can stick.
- Don’t overfill the cups – the eggs will puff up as they cook.
- Swap out the olive oil for coconut oil or any cooking oil you like for added flavor.
- If you’re using ground chicken or turkey, be sure to season it well with the spices to bring out the flavors.
- Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.
Nutrition
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