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These Sausage and Egg Mini Frittatas are the perfect solution for a quick breakfast on the go!
You can serve them right away, or make a couple of batches and keep them in the fridge to enjoy a delicious, fluffy egg cup anytime during the week. By combining eggs with cottage cheese, you get a super moist texture that stays fresh even when reheated.
Start with a simple base of eggs, cottage cheese, salt, and pepper, then feel free to get creative with your add-ins—sautéed veggies are a great way to keep it veggie-forward! You can toss in any veggies you have handy, so these mini frittatas can be whipped up with only a few staple ingredients.
ingredients:
- Eggs
- Cottage Cheese
- Kosher Salt
- Pepper
- Breakfast Sausage
- Spinach
step-by-step:
step one: prepare the egg mixture
Preheat the oven to 350℉. In a large bowl, add the eggs, cottage cheese, salt, and pepper. Whisk until well combined.
step two: add the sausage, spinach, and egg mixture to the silicone muffin tin
Divide the sausage and spinach into the silicone muffin tins. Pour in the egg mixture about 3/4 full into each muffin tin.
step three: bake the frittatas
Bake until the eggs have just set, 30-35 minutes. Remove from oven, let cool, then carefully pop out each of the egg frittatas.
step four: serve and enjoy, or store for meal prep!
Once the egg bites are cooled a bit, these are perfect to eat right away! Or, you can store in an airtight container in the fridge for up to 4 days.
Recipe FAQs:
Yes! I love this one from Amazon – it makes the frittatas the perfect size and keeps them from sticking to the pan!
Super easy! I reheat mine in the air fryer for 3 to 4 minutes. You can also reheat in the microwave for 45 seconds to 1 minute.
Absolutely – this recipe is a great base, and it’s super easy to add in anything else you want! Sauteed veggies work great as add-ins for these frittatas.
These easy Sausage and Egg Mini Frittatas are sure to be a hit with the whole family. Let me know what you think after you try them!
Looking for more make-ahead breakfast ideas? Try these!
Copycat Starbucks Egg White Breakfast Wrap
Freezer Friendly Breakfast Sandwiches
Copycat Starbucks Pesto & Ciabatta Egg Bake
Sausage and Spinach Mini Frittatas
Ingredients
- 9 large eggs
- 5 ounces cottage cheese
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- 1/2 pound browned breakfast sausage
- Handful of spinach wilted
Instructions
- Preheat the oven to 350℉.
- In a large bowl, add the eggs, cottage cheese, salt, and pepper. Whisk until well combined.
- Divide the sausage and spinach into the silicone muffin tins.
- Pour in the egg mixture about 3/4 full into each muffin tin. Bake until the eggs have just set, 30-35 minutes. Remove from oven, let cool, then carefully pop out each of the egg frittatas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Will this recipe work in a regular muffin tin?
it will, I do find it sticks more easily and the texture isn’t as good, but it definitely still works.
Do you cook the sausage before putting it in the muffin tins with the egg mixture? Thanks!
yes!
Does this make 12 frittatas? Is a serving two frittatas?
yes- the servings is 2 frittatas, they are small!
Do you store these in the fridge or freezer? How long do these last in each?
The egg bites can be refrigerated in an airtight container for up to 3 days or in the freezer for up to 2 months.
These look delicious! However, I have a dairy allergy. Any ideas on a good dairy-free substitute for the cottage cheese?
Kite hill has a dairy free ricotta cheese that would work well.