Mini Sausage Fritata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 20 oz hash brown potatoes, thawed
  • 2 Tablespoons extra virgin olive oil
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 4 Johnsville Fully Cooked breakfast sausage, maple flavor
  • ½ small green pepper, diced
  • 1 small tomato, diced
  • 2 stalks green onions
  • 12 large eggs
  • 1 cup shredded cheddar cheese
  • Foil muffin tin liners
  • Chunky salsa
  1. Preheat oven to 400 degrees F.
  2. FIll the muffin tins with foil liners. Set aside.
  3. In a large bowl, combine hash browns, olive oil, salt and pepper. Mix together well.
  4. Evenly distribute the hash brown mixture into all 24 foil liners. Press mixture into the cups and up the sides. You are creating an open center.
  5. Bake for 20-25 minutes or until the edges are browned.
  6. Finely dice the green pepper and tomato. Thinly slice the green onions.
  7. Cut each breakfast sausage link into bite sized pieces.
  8. In another large bowl, combine the eggs with salt and pepper to taste. Whisk well to break down the eggs.
  9. In the center of the baked hash brown cups evenly distribute the diced green pepper, tomato, green onions, sausage and cheese.
  10. Top with the egg mixture.
  11. Bake for another 15 minutes or until the eggs are set.
  12. Serve warm with chunky salsa.
Recipe by Five Little Chefs at