Hillshire Farm® Smoked Sausage and Butternut Squash Mini Frittatas

These mini egg "muffins" are packed with savory smoked sausage, butternut squash and spinach to leave you satisfied. Prep a big batch on the weekend, pop in the freezer, and you've got breakfast for days.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 153 Calories

Ingredients

• 2 teaspoons olive oil
• cooking spray
• ¼ cup whole milk
• 2 cups shredded white Cheddar cheese, divided
• ½ teaspoon freshly ground black pepper, divided
• ½ teaspoon kosher salt, divided
• 2 cups diced butternut squash (1/2-inch dice)
• 2 cups packed baby spinach, chopped
• 16 large eggs

Recipe Instructions

Step 1

Preheat oven to 400 degrees F. Toss butternut squash with olive oil and 1/4 teaspoon each salt and pepper.

Step 2

Spread smoked sausage and butternut squash in a single layer on a sheet tray. Bake for 18 to 20 minutes, until butternut squash is softened and sausage has rendered its fat. Let cool slightly, then transfer to a bowl. Toss with spinach and 1 1/2 cups cheese.

Step 3

Reduce oven temperature to 350 degrees F. Coat two 12-cup muffin pans with cooking spray. Divide sausage mixture evenly among muffin cups.

Step 4

In a large measuring cup with spout, whisk together eggs, milk, and 1/4 teaspoon each salt and pepper. Divide egg mixture evenly among muffin cups, filling to about 1/4 inch below the rim of the cup. Sprinkle remaining 1/2 cup cheese over top.

Step 5

Bake for 18 to 20 minutes, or until eggs are puffed and just set. Cool for 3 minutes, then carefully run a butter knife or small spatula around the edges to help loosen. Once cool enough to handle, turn onto a serving plate.