This combination of ingredients - sausage, spinach, and basil - may be one of the best ideas I've had in a long time. Before I started frequenting the North Carolina Farmer's Market on weekends, I hardly ever bought sausage. But there are so many great local farms nearby and they make wonderful homemade sausages (like maple, mild, spicy, Chorizo, etc.) that now I snag a pound on almost every trip. Sausage finds its way into frittatas, beside omelets, in marinara sauce and burgers, and I have zero guilt or regrets about this!
8 whole eggs
1 c. egg whites
4 oz. spicy breakfast sausage, casings removed, crumbled, browned, and drained on a paper towel
3 big handfuls of baby spinach, sautéed (squeeze out excess water with your hands)
2 Tbs. fresh basil, chiffonade
1-2 oz. herbed goat cheese (I used The Goat Lady’s Basil Garlic Goat Cheese)
sea salt and black pepper to taste
1. Preheat oven to 350. Grease a muffin pans with LOTS of coconut oil or butter and set aside.
2. In a large bowl, whisk eggs and egg whites. Add cooked sausage, sautéed spinach, chopped basil, salt and pepper and stir to combine.
3. Spoon about 1/4 c. of the egg mixture into the prepared muffin cups. (You may have a little leftover. Fill more muffin cups or just scramble the extra egg mixture in a small skillet and eat it while you wait for these mini frittatas to cook:)
4. Sprinkle a little crumbled goat cheese over the egg mixture into each muffin cup.
5. Bake for 18-20 minutes or until the eggs are set in the middle. Let cool and then run a butter knife around the edge of each cup, loosening the mini frittatas. I used a small fork to lift them out of the muffin cups.
Cool slightly and serve.
The making of these mini frittatas was supervised by our puppy, Silva. He cleans up anything I drop. It’s a beautiful partnership.