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Hillshire Farm® Smoked Sausage and Butternut Squash Mini Frittatas

Rated as 5 out of 5 Stars

"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."
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1 h servings 153
Original recipe yields 24 servings (2 dozen)


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  1. Preheat oven to 400 degrees F. Toss butternut squash with olive oil and 1/4 teaspoon each salt and pepper.
  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.
  3. Reduce oven temperature to 350 degrees F. Coat two 12-cup muffin pans with cooking spray. Divide sausage mixture evenly among muffin cups.
  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.
  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.


  • To freeze, cool frittatas to room temperature. Place in a single layer in a gallon-sized freezer zip-top bag (or storage container). Freeze for up to 1 month. To reheat, place in microwave on high for 1 minute.

Nutrition Facts

Per Serving: 153 calories; 11.7 2.9 8.9 144 290 Full nutrition

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Very nice and simple recipe