For a fun change-of-pace breakfast, Kathy Brodin of Wauwatosa, Wisconsin suggests these sausage and hash brown frittatas perked up with salsa. 'To lower the cholesterol even more, use egg substitute for the whole eggs,' she notes.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings. In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute.

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  • In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with nonstick cooking spray three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.

Tips

Nutritional Analysis: One serving (3 frittatas with 3 tablespoons salsa)) equals 283 calories, 11 g fat (4 g saturated fat), 183 mg cholesterol, 954 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Nutrition Facts

253 calories; protein 18.6g; carbohydrates 22.9g; fat 13.6g; cholesterol 169mg; sodium 1060.7mg. Full Nutrition
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Reviews (19)

Rating: 4 stars
10/19/2010
I love this recipe. I always make changes depending on what I have on hand. I don't like sausage so I usually add a couple of veggies like broccoli and mushroom. I also up the parmesan cheese to 1/2 cup and lastly I don't use buttermilk, regular milk works just fine. I love that this is a base that I can mix and match depending on what I've got! Read More
(18)
Rating: 4 stars
09/01/2008
I grated 3 potatoes and squeezed out any excess water before cooking. I had skinless Polska Kielbasa that I chopped up and added to the potato mixture after 5 minutes. I was able to get 16 frittatas and were done in 20 min. Read More
(11)
Rating: 4 stars
03/20/2008
I liked these. I didn't have frozen hashbrowns, so I just baked a potato to almost done in the microwave and cut it into cubes then fried the rest of the way in the pan as the recipe states. The recipe really wasn't clear on how many mini frittatas it made, so I was a bit confused when it came to spraying my muffin tin. I ended up using a 12 muffin tin and filling all of them. As a result, I didn't spray all of them and several stuck to the pan. This reheats well; made them last night and just reheated for a quick and easy dinner tonight. Wouldn't say they are technically frittatas, but a nice concept. Read More
(6)
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Rating: 5 stars
06/29/2009
These are excellent made as the recipe directs. The thyme makes the difference! I rarely serve them with salsa and everyone that has had them LOVES them! Read More
(4)
Rating: 4 stars
12/03/2011
I used my own leftover pork tenderloin (chopped up) instead of sausage, added chopped green and yellow peppers that I sauteed with the onions and shallots. I baked them in souffle cups, because the presentation is so much prettier, with just a sprinkle of green onions on top! Read More
(4)
Rating: 5 stars
07/03/2007
WOW, these were delicious. I didn't have thyme so substituted italian seasoning for the thyme and oregano. The whole family loved these and they were easy. These will be my new "Breakfast for Dinner" recipe. (I forgot about serving with the salsa and they were still fantastic.) Read More
(3)
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Rating: 4 stars
01/21/2011
I just made this recipe. Of course, I made it with what I had on hand. I added some crushed dried thyme to the egg mixture and used 3 whole eggs and 4 or 5 egg whites. I used red onion and red pepper and added 1 tsp minced garlic. As I was out of cheese, I placed American Cheese pieces on the top of each "muffin". Overall this was great and fun. I will make it with feta cheese next time or a good Asiago or Romano. Read More
(3)
Rating: 5 stars
04/04/2011
So true about this being an excellent recipe to use up whatever's in the fridge. I used leftover potatoes and corned beef hash that my husband cooked last night. (It's the ONLY thing he ever cooks.) It gave new life to his dish and gave me something new to try for breakfast. Brunch. Lunch. Maybe even dinner with a salad! Read More
(3)
Rating: 4 stars
09/24/2011
Not bad, but something missing. I made them for guests, and they were good, but nobody raved. My guess is it's using extra whites instead of whole eggs. Great if you're health conscious, but if it's for guests, I will use whole eggs next time. They look really cute made in muffin tins, though. Read More
(3)