Made with just three main ingredients—precooked chicken breakfast sausage, frozen hash browns and eggs—these mini frittatas are quick to prep and perfect to make ahead for breakfasts all week. Look for frozen hash browns without added salt to keep sodium in check., August 2021


Credit: Carolyn Hodges

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Coat 8 cups of a muffin pan liberally with cooking spray.

  • Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add sausage and cook, stirring until golden brown, about 3 minutes. Divide the sausage among the prepared muffin cups.

  • Heat the remaining 1 teaspoon oil in the pan. Add hash browns; cook, stirring, until golden brown and crispy, 7 to 8 minutes; divide among the muffin cups.

  • Whisk eggs, salt and pepper in a medium bowl. Pour over the sausage and potatoes.

  • Bake until the eggs are set, 18 to 20 minutes. Serve topped with scallions, if desired.

To make ahead

Prepare as directed; let cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave.

Nutrition Facts

2 frittata muffins
296 calories; fat 14g; cholesterol 324mg; sodium 590mg; carbohydrates 21g; dietary fiber 2g; protein 21g; sugars 1g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 406IU; potassium 405mg.