Sara and her boyfriend Luke came home for a visit last weekend; and, of course, that meant I’d be making some special meals. These delicious mini frittatas made for a very special breakfast on Sunday. They would make a lovely addition to a brunch as well since they can be served at room temperature (although you shouldn’t leave them out longer than an hour and a half due to the sausage). I’ve made them for large groups before and served them with homemade apricot scones (love that sweet and savory combo!) and orange mimosas. Breakfast doesn’t get any better than that!
Potato and Sausage Mini Frittatas
- 1/4 lb. Italian or breakfast sausage
- 1 tsp. vegetable oil
- 1 small onion, chopped
- 1 1/2 cups diced red or russet potatoes (or can use frozen hash-brown potatoes, thawed)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp. each: salt & pepper
- 1/3 cup water
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup freshly grated Romano cheese (can substitute Parmesan or Italian blend cheese)
- 2 tbl. flour
- 1 cup prepared salsa as an accompaniment
Heat oven to 350o. Lightly oil 12 muffin cups or coat with Pam cooking spray. Set aside.
Crumble sausage into a nonstick skillet over medium-high heat. Cook, stirring, until browned, about 5 minutes. Transfer drained sausage to a bowl. In same skillet, heat oil and add onion and potatoes; cook stirring occasionally, until onions and potatoes are light golden, about 10 minutes. Stir in garlic, parsley, salt, pepper, and browned sausage. Cook, stirring, 1 minutes more. Add 1/3 cup water; cook and stir until most of water evaporates, about 1 minutes. Remove from heat.