Whole30® Mini Frittatas with Sausage, Sweet Potato and Spinach

If you have a silicone muffin pan, use it here. It makes turning out these cheesy, vegetable-filled frittatas a breeze.

Serves 4-6 | Total Time: Less Than 60 Mins

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
1 small sweet potato, peeled and shredded
1 (7-ounce) package Applegate Naturals^® No Sugar Pork Sausage or No Sugar Chicken and Herb Sausage, chopped
2 cups baby spinach, coarsely chopped
4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Equipment: 12-cup muffin pan

Preheat the oven to 375°F. Grease or lightly spray the muffin cups with nonstick cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the onions and sweet potato and cook, stirring occasionally, until onions are golden and sweet potato is tender, about 15 minutes.
Add the sausages and cook until heated through, about 3 minutes. Add spinach and cook, stirring, until wilted, about 3 minutes. Remove from the heat.
Divide the sausage and vegetable mixture evenly between the muffin cups.
Whisk together the eggs, salt and pepper in a measuring cup. Pour the eggs evenly into the muffin cups.
Bake the frittatas until puffed and lightly golden on top; a skewer inserted in the center should come out clean, 15–20 minutes. Remove from the oven and let cool for 5 minutes (the frittatas will deflate) before removing from the pan. Serve warm or at room temperature.