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
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.