Mini Sausage and Spinach Frittatas + 5 Minute Hash
My ideal weekend would always begin with fancy brunch. Bacon, sausage, a massive stack of stuffed French toast, hash browns, and an omelet brimming with savory vegetables and cheese. Add a mimosa, Diet Coke, and coffee and I am in heaven. (Yes, I order three beverages at brunch... doesn’t everybody?)
But as a mom of two little boys, mornings like the one I just described only come around maybe once a year. But that doesn’t mean weekend breakfast (or weekday) can’t be special and come together in a flash. I bulk cook these baby frittatas on Friday, and then they are fresh and ready to go Saturday and Sunday morning. Add in a crispy side of hash browns made from leftover potatoes and BAM! Gourmet breakfast all day everyday.
What You Will Need:
1 pound Ground Jimmy Dean Breakfast Sausage
16 ounces Frozen Spinach
1 small Sweet Onion chopped
2 cups Shredded Cheddar
1 cup Grated Parmesan
1/2 cup Sour Cream
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
5 Minute Hash
2-3 Leftover Baked Potatoes (or microwaved until tender)
1 Small Sweet Onion Chopped
2 Tbs Butter
1 Tbs Olive Oil
1 tsp Italian Seasoning
1 tsp Paprika
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
Fresh Parsley to garnish
For the Frittatas, start by preheating the oven to 350 degrees. In a large skillet begin browning the Jimmy Dean Breakfast sausage over medium high heat. You can obviously use whatever breakfast sausage is your preference, but my mom always used Jimmy Dean sausage in our breakfast Christmas Casserole and so for me it brings an added element of specialness to these frittatas. Once the sausage is completely cooked, add to the skillet the chopped onion and frozen Spinach. Cook until the onions are translucent and then remove the sausage mixture from the heat.
In a large bowl add eggs, sour cream, cheeses, and spices and gently whisk together. Pour in the sausage and spinach mixture and whisk once more until everything is well combined.
Throughly grease two 12 cup muffin pans (this recipe will make around 24 individual frittatas.) Fill all the muffin pans with the egg mixture by using a 1/4 cup measuring scoop. Be sure to leave a small amount of space for the eggs to expand as they are cooked. Bake at 350 degrees for 30 to 35 minutes or until the eggs slightly spring back when touched. I always cook my eggs for any quiche of frittata at the 350 temperature because I find anything hotter and the eggs get too browned—and no one likes brown eggs! Allow frittatas to cool for 15 minutes before removing from the pans.
Now for some SUPER speedy hash to accompany the Sausage and Spinach Frittatas. The cheat to this hash is found in using leftover baked potatoes. Let’s face it, leftover potatoes aren’t very good when eaten alone. But when they are finely chopped and brought back to life with onion and spices, they will become a focal point to any brunch.
In another large skillet place butter, oil, and chopped onion. Chop leftover potatoes into small cubes and add to the pan. Cook on medium heat, stirring occasionally, so the potatoes can form crispy edges. Add in spices and continue to cook for 2 minutes. Top with fresh parsley and a side of Sriracha or Ketchup. And that’s it! Brunch is served. Now someone get me a mimosa...