Veggie & Chicken Sausage Mini Frittatas

For an egg-cellent and portable meal, Clean Eating has got you covered. These bite-size frittatas are full of protein and veggies. Make a batch ahead of time and freeze the extras. For busy mornings, simply pop a few in the oven and breakfast is served.

Ingredients for servings

    Veggie & Chicken Sausage Mini Frittatas

  • 2 teaspoon olive oil

  • 0.25 teaspoon ground black pepper

  • 0.25 cup chopped fresh basil leaves

  • 1 cup shredded mozzarella cheese

  • 0.5 cup plain yogurt

  • 8 large eggs

  • 1.5 cup grape tomatoes halved

  • 2 large cloves garlic minced

  • 4 links all-natural Italian chicken sausage cooked and thinly sliced

  • 0.125 teaspoon sea salt

  • 0.75 cup chopped yellow onion

  • 2 small yellow potatoes peeled and diced


  • Preheat oven to 400ºF. Mist a 12-count muffin tin with cooking spray.

  • In a medium skillet, heat oil on medium-low heat. Add potatoes, onion and salt and sauté for about 10 minutes, stirring occasionally, until vegetables are tender. Add sausage, garlic and tomatoes, and sauté for 2 minutes more. Divide mixture among muffin tins and allow to cool for about 10 minutes.

  • In a medium bowl, whisk together eggs and yogurt. Stir in cheese, basil and pepper. Divide evenly among muffin cups. Bake for 20 minutes, until puffed and set.

  • Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet. Freeze until firm, about 2 hours, then transfer to a large zip-top freezer bag. Return to freezer until ready to serve, up to 1 month.

  • To serve, preheat oven to 400ºF. Place frozen frittatas on a rimmed baking sheet misted with cooking spray and bake for 20 minutes, until heated through. A microwave may also be used, if desired. Frittatas can also be eaten cold; defrost overnight in the refrigerator.

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