Several months ago I came across a recipe while on a diet. I loved the idea of individual egg frittatas but wasn’t crazy about the ingredients called for in the recipe so of course I had to tweak it just a bit. Now with school starting for most kids around the country, I wanted to share a super easy make ahead breakfast I believe your family will enjoy as much as mine has.
All three of my kids absolutely love breakfast food and would and could eat it all day every day. Also, with all three of them being involved in sports, this particular recipe has been a hit during weekend tournaments when they need a quick fix of protein. I believe this recipe is the perfect base and you could add your favorite additional items like spinach, feta, tomatoes, herbs….etc.
I also love that I’m able to use two of my favorite Ankarsrum attachments for this recipe. Hash browns couldn’t be easier when you use the Vegetable Cutter Attachment and grinding my own meat for sausage allows me to completely control the foods that I feed my family. No more chemicals or crazy amounts of sodium for my crew.
We have covered these attachments in the past so be sure to check out the Vegetable Cutter in our Brunch post and the Meat Mincer in our Sausage post as well as our July 4th post on hamburgers for more great recipes.
For the recipe I’ll be sharing today I decided to use sweet potatoes for the hash browns. You could certainly use regular potatoes but I just love using sweet potatoes in a savory way. I was never a fan of sweet potato pie or the traditional Southern sweet potato pie with brown sugar, marshmallows and pecans on top. I prefer my sweet potatoes with olive oil, garlic and herbs!
I also went with ground turkey for my breakfast sausage. For dietary reasons our family does not eat pork and I’ve found chicken or turkey is a great replacement for sausage making because the mild flavor allows you to really taste the seasoning used in the sausage making process. This particular breakfast sausage could be pressed into casing to make links, but for this recipe (or when making sausage patties) there is no need to go through the process of actually stuffing the sausage. Just grind, mix, rest and cook! It also freezes really well so you can make into patties and freeze for later use.
As I said before, my kids absolutely love this recipe and for me it was an even bigger success because the particular diet I was on was a points based system. Don’t want to name the one but I’m pretty sure you could figure it out if you’re “watching” your “weight”. With the use of one of my favorite baking pans from USA Pan, each individual frittata was only 5 POINTS!
Let’s start by making the breakfast sausage and then we will move on to the actual frittata. Click HERE for a refresher video on attaching the meat mincer. Please note: The directions for making sausage have you grinding your meat through the largest 8mm grinding disc, adding the seasoning and then running it back through the medium 4.5mm grinding disc. If you purchased the Basic Meat Mincer Package then you only have the standard 4.5mm grinding disc. Just run through this disc, add the seasoning and run back through the 4.5mm disc. Another tip: Make sure the mincer housing, grinding blade, auger and grinding disc are cold before using. I place mine in the freezer while preparing the meat to make sure it is nice and cold. This will help the meat not get gummy while grinding.
Turkey Breakfast Sausage
Prep Time: 20 minutes
1 lb. turkey breast, cut into 1-2 inch cubes or strips (make sure meat and mincer are very cold before grinding)
1 tsp. sage, ground (not the fresh leaves)
1/2 tsp. thyme
1 tsp. salt
1/8 tsp. pepper
1-3 Tbsp. water
(For an Italian Sausage flavor, add 1-2 Tbsp. ground fennel seeds)
Begin by placing the Meat Mincer attachment onto the Ankarsrum base and affix with the 8mm grinding disc. Place a medium bowl under the mincer attachment. Turn the machine on a medium speed (speed knob set to about 3 o’clock). Begin feeding the cubes or strips into the grinder using the plunger to gently press meat down into the mincer. Once all the meat has been ground, sprinkle the ground meat with your desired seasoning. Gently mix together with a spatula or with your hands. Change out the grinding disc on the mincer to the 4.5mm disc. Turn the machine back on and run the seasoned meat back through the mincer. The sausage is ready to use or you may refrigerate in an airtight container for 2-3 days to allow the flavors to meld.
Yield: 1 pound sausage
Now that our sausage is ready to cook, we can move on to the frittata recipe. As I said before, I decided to use sweet potatoes for my hash browns. I like to prepare each layer separately, then it takes just a few minutes to assemble. I like to use a small cookie scoop to help evenly distribute each layer.
I hope you enjoy this recipe as much as our family has. Get creative and add your favorite ingredients to make it your own. Enjoy!
Sausage, Egg & Hashbrown Frittata Cups
Prep Time: 20 minutes*
Cook Time: 30 minutes
10 oz. sweet potatoes, shredded
3-4 tbsp. olive oil
8 oz. breakfast sausage
1/2 medium onion, thinly sliced
6 oz. mushroom caps, chopped
1 tsp. Italian seasoning
8 large eggs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth
Preheat oven to 350ºF.
In a medium sized frying pan, heat 1-2 Tbsp. olive oil over medium-high heat. Stir-fry the hashbrowns until they are softened and slightly browned. Remove from pan and place in a small bowl. Set aside.
Return pan to heat and add 1 Tbsp. additional olive oil. Brown sausage until fully cooked through. Using a slotted spoon, remove sausage from pan and place in a small bowl and set aside.
Return pan to heat and begin cooking the onion slices, chopped mushrooms and Italian seasoning. Mushrooms tend to soak up a lot of oil so you may need to add a bit extra oil while cooking. Stir often and cook until onions and mushrooms are soft and slightly caramelized. Remove from pan into a small bowl and set aside.
Position the plastic Double Beater Bowl onto the Ankarsrum base and, using the multi-wire balloon whisks, combine eggs, salt, pepper and broth into the bowl. Turn machine on starting on the lowest speed and slowly increase speed knob to about 3 o’clock. Set timer for 1 minute. When the machine turns off, you are ready to assemble.
To assemble, evenly distribute the hash browns into the pan**, pressing down to create a bottom crust. Top with sausage and then onions and peppers. Pour the egg mixture into each cup, not quite filling to the top.
Bake in preheated oven for 25-30 minutes or until golden brown. Remove from pan and serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Yield: 8 individual frittata cups
*Prep time will be determined by the sausage and hash browns being used. If you are making your own, the prep time listed is correct. If you are using prepared hash browns and sausage, the prep time is less.
**A standard muffin pan can also be used. If it is not non-stick, spray lightly with cooking spray. You can also use paper muffin liners in the muffin pan and lightly spray with cooking spray to prevent frittata from sticking.