Idaho® Potato Frittata Muffins (Gluten-free)
- 1 tablespoon olive oil, divided
- 8 ounces turkey breakfast sausage, casings removed
- 1/2 cup chopped onion
- 3 small Yukon Gold Idaho® potatoes (about 1 pound), peeled and diced
- 1½ teaspoons seasoned salt
- 2 cups raw baby spinach, chopped
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 12 tablespoons shredded cheddar cheese
- 8 large eggs
- ½ cup plain yogurt
- Heat a large skillet over medium heat. Add 1 teaspoon olive oil and crumble sausage into pan. Cook until sausage is no longer pink. Drain on paper towels.
- In same pan over medium-low, heat remaining 2 teaspoons olive oil. Add onions, potatoes, and seasoned salt. Sauté, stirring occasionally, for about 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, for 5 more minutes or until potatoes can easily be pierced with a fork and onions are soft. (You want the potatoes soft, but not mushy.) Add spinach, black pepper, and cayenne pepper and stir for a minute or so until the spinach wilts. Stir in sausage and remove from heat.
- Spray a 12-count muffin tin with cooking spray and preheat oven to 400°
- Divide sausage mixture evenly among muffin cups. Let cool for 5 minutes or so, then sprinkle each cup with 1 tablespoon cheese.
- In a medium bowl (ideally one with a pouring spout), whisk together eggs and yogurt. Divide egg mixture evenly among muffin cups.
- Bake for 20 minutes or until puffy, set, and golden brown. Remove from oven and let cool for 10 minutes. Run a rubber spatula around each frittata and remove from pan. Serve immediately.
- For tailgating: Once completely cool, place frittatas on a baking sheet. Freeze until firm, then transfer to a large zipper-top plastic bag and freeze for up to 1 month. The night before the tailgate, transfer to refrigerator. Transport to tailgate and enjoy. (No reheating required.)
Time Saving Tip: Use pre-cooked sausage and frozen chopped spinach and skip step #1. Chop the sausage and add it after the spinach wilts. Make sure the frozen spinach is thawed, drained well, and completely dry when you add it to the pan.
Yield: 12 servings
Sodium: 380 mg
Carbs: 9 g
Protein: 10 g
Cholesterol: 158 mg