Frittata Sausage, Eggs, and Potatoes Muffins

If you want a quick and easy breakfast that is tasty and filling, try these Frittata Sausage, Eggs, and Potatoes Muffins! We all love them in my house, and I know you will too.

Potato Sausage Frittata Muffins

I know that egg comes to mind first when you think of Frittata. You are right, but this recipe has a slight twist. It uses potatoes! Yes, you heard me right.

Although similar to a regular frittata. The potatoes and crumbled sausage add more texture to this mix, and I’m sure you will love it!

I prefer to use my own freshly grated potatoes, and sometimes I mix them with some grated sweet potatoes.

Making Potato Sausage Frittata Muffins is easy, and you can make them to your taste. Feel free to mix and match ingredients to create new flavors each time.

Delicious and Convenient

Sausage, Eggs, and Potatoes Breakfast Muffins is an excellent recipe that combines everything you need for breakfast in a few bites. They are not only pretty and tasty, but they are quick and easy to make on a work or school day. They come in handy for breakfast on the go, brunch, or after-school treats for kids.

These muffins are a great way to start your day, and they are a perfect grab-and-go breakfast for those busy mornings. It’s perfect for breakfast, brunch, or a light dinner.

This version of Frittata is perfect for feeding a group. You can easily store the leftovers in the fridge for a quick meal later.

You can check out some of my favorite egg-based recipes: baked plantain and egg frittata, egg salad, and scrambled eggs.

Ground Chicken or Turkey

Ground chicken or turkey is a great alternative to sausage in this recipe. These lean proteins provide a gentle flavor that won’t overwhelm the dish.

I prefer the frittata to have a soft, easy-to-bite texture, so I try to avoid using ground beef because it can be tougher to chew. Ground beef also tends to have a stronger smell, which can overpower the delicate, mild taste of this dish.

Why  I Love Potato Sausage Frittata Muffins

• This recipe is very versatile! One great thing I love about this recipe is that you can use whatever you have in your fridge.
• These frittata muffins are easy to make ahead.
• They’re easy to carry and eat on the go for picnics.
• You can also make it meatless by adding mushrooms, spinach, peppers, asparagus, or any other meat replacements. This gives you an endless possibility for mix-ins.

Ingredients for making Frittata

• Potatoes: You can use leftover cooked potatoes or raw ones. Just make sure they’re soft enough to cook through during baking. They absorb flavors from the other ingredients while providing a comforting base. 
• Olive oil helps sauté the onions and garlic, enhancing their flavors. I also use it to grease the muffin tin to prevent sticking, which helps the muffins come out easily once they’re baked.
• Onions: add natural sweetness to the muffins.
• Garlic: adds aromatic flavor that complements the other ingredients.
• Chicken (or sausage meat): Chicken provides rich flavor and protein. For a lighter option, you can use cooked or crumbled sausage. Sausage, in particular, adds flavors that elevate the dish.
• Paprika: adds a mild sweetness and a hint of smokiness. It also warms the muffins and enhances their flavor.
• Thyme: adds an earthy flavor that complements the eggs and meat.
• Bouillon powder: this seasoning enhances the overall taste of the muffins. 
• Salt: balances the taste of all the ingredients.
• Bell pepper mix (green, red, and yellow): adds color, crunch, and a slight sweetness. 
• Cayenne pepper: adds a spicy kick. You can adjust the heat level according to your preference.
• Eggs: bind all the ingredients together, making the muffins fluffy.
• Milk: adds creaminess and helps create a lighter texture in the muffins.

How to make this Frittata Sausage, Eggs, and Potatoes Muffins

• Preheat the oven to 375°F (190°C) and prepare a muffin tin by lightly greasing it with oil.
• Grate the potatoes and use a kitchen towel or paper towels to press and remove as much moisture as possible.
• Heat a skillet over medium heat, add 1 tablespoon of olive oil, and sauté the diced onions for about 3 minutes or until they become translucent.
• Stir in the minced garlic and add the ground chicken (or sausage meat) to the skillet. Cook it until thoroughly browned, breaking it apart with a spatula as it cooks.
• Season the chicken mixture with paprika, thyme, bouillon powder, salt, and cayenne pepper, adjusting the quantities to suit your taste. Stir well to ensure the meat is evenly seasoned.
• Add the bell peppers and cook for an additional 2 minutes. Then, remove the skillet from the heat and allow the mixture to cool slightly.
• In a large mixing bowl, whisk together the 8 eggs and milk until well beaten. Season with a little salt if desired.
• Add the grated potatoes to the cooled meat and vegetable mixture and pour in the whisked eggs. Fold the mixture until everything is well combined.
• Spoon the mixture into the prepared muffin tins, filling each cup almost to the brim.
• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the eggs are set.
• Remove from the oven and let the frittata muffins cool slightly before removing them from the tin.
• Enjoy as is for breakfast, brunch, snacks, or serve with your desired side.

Can these Sausage, Eggs, and Potatoes Breakfast Muffins be baked ahead, frozen and then reheated later?

Yes, they freeze so well. If you have any leftovers, simply put them in a ziplock bag and freeze them. They also heat up very well; just pop them in the microwave for about a minute. It’s a perfect recipe to make ahead of time!

Potato Sausage Frittata Muffins pair well with the following:

How to serve Potato Sausage Frittata Muffins

• Avocado or Guacamole
• Roasted or Sautéed Vegetables
• A variety of dipping sauces, like salsa, sour cream, or hot sauce.

Notes:

• I used Turkey breakfast sausage in this recipe; however, Chicken breakfast sausage, ham, or bacon can also be used. You can even use ground Turkey or Ground Chicken, but you will need to season to your preference.
• Before baking, spray the muffin pan with a good non-stick spray or brush with oil.
• No need to overly grease the pan if using a silicon mold.
• Fill the muffin pan almost to the brim and bake at 400°F for 20 to 25  minutes. The muffins will rise well without running over.
• Store-bought frozen hash can also be used in place of freshly grated potatoes.
• If you choose to use ground chicken/Turkey, be sure to season it well before adding it together with the other ingredients.

Other Delicious Breakfast Recipes:

• Sweet, Creamy Breakfast Grits – A Southern staple!
• Easy Hearty Breakfast Oatmeal Porridge
• Breakfast Tofu Scramble
• Breakfast Potatoes and Egg Stew
• Breakfast Semolina Porridge
• Plantain Pancakes
• Creamy Cornmeal porridge
• Healthy Banana Oatmeal Pancake
• Easy Chicken Club Sandwich

Next time you are in need of a quick and easy breakfast idea, give these sausage, eggs, and potatoes breakfast muffins a try. They are sure to become a new favorite in your breakfast rotation!

Let’s Connect.

You can find me on Facebook, and Instagram. I love keeping in touch with all of you!

If you make these Scrambled Eggs and Potatoes Breakfast Muffins, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen