MINI FRITTATAS
For a fun change-of-pace breakfast, try these sausage and hash brown frittatas perked up with salsa. To lower the dish's cholesterol even more, use egg substitute instead of the whole eggs. -Kathy Brodin, Wauwatosa, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- 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., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° 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.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 182mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
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Shaibu Imam
[email protected]These frittatas are so cute and delicious. I love serving them at parties because they're always a hit.
Sajid Yaqoob
[email protected]These frittatas are a great way to use up leftover vegetables. I always have a few veggies in my fridge that need to be used up, and these frittatas are a perfect way to do it.
Nomtha Zungu
[email protected]I'm not a big fan of eggs, but I really enjoyed these frittatas. They're a great way to get my protein in.
Jayley Fernandez
[email protected]These frittatas are so fluffy and flavorful. I love the combination of eggs, cheese, and vegetables.
Md Ashik.
[email protected]I've never made frittatas before, but this recipe was so easy to follow. I'm definitely going to be making these again.
Rx4
[email protected]These frittatas are perfect for a quick and easy weeknight meal. They're also great for meal prep. I just make a big batch on the weekend and then reheat them throughout the week.
Salim Alhassan Guinko
[email protected]I love that these frittatas are a healthy and protein-packed way to start the day. They're also a great way to use up leftover vegetables.
Mubiru Amos
[email protected]These frittatas are so versatile. I've made them with all sorts of different fillings, from classic bacon and cheese to more creative options like roasted vegetables and goat cheese. They're always delicious.
Vincenzo Lite
[email protected]I'm not a morning person, so I love that these frittatas can be made ahead of time. I just pop them in the oven when I'm ready to eat and they're perfect.
Robert Jean Louis
[email protected]These mini frittatas were a hit at my brunch party! They were so easy to make and everyone loved them. I especially liked that I could customize them with different fillings.