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Potato-crusted Vegetable Frittatas

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Potato-Crusted Vegetable Frittatas
2011-03-22 Breakfast Brunch
4 40

Hash brown potatoes are formed into cups and hold a mixture of breakfast sausage, spinach, red peppers and a rich egg and cheese mixture. Perfect for your next brunch!

  • Servings: 6


Cooking Spray
2 cups Frozen Shredded Hash Brown Potatoes, thawed
⅓ cup Onions, chopped
4 Uncooked Breakfast Sausage Links, about 5-½ ounces total), casings removed
9 oz pkg Frozen Chopped Spinach, thawed and squeezed dry
⅓ cup Roasted Red Peppers, chopped
7 Eggs
¼ cup Half-and-half
½ tsp Salt
½ tsp Pepper
½ cup Shredded Gruyere Cheese


Preheat oven to 425 degrees. Spray 6 (5.4 ounce) ramekins, custard cups or similarly sized oven-safe dishes with cooking spray. Fill each with 1/3 cup potatoes. Press potatoes into the bottom and up the sides of ramekins. Spray potatoes with cooking spray. Place filled ramekins on baking sheet and bake for 20 minutes. Meanwhile, spray large sauté pan with cooking spray and place over medium heat; add onions and sausage. Stir and break up sausage while cooking, about 10 minutes. Add spinach and roasted peppers; stir until combined and heated through, about 5 minutes. Remove from heat. In a medium bowl, beat eggs, half-and-half, salt, and pepper; stir in cheese. Remove ramekins from oven after 20 minutes; reduce oven temperature to 350 degrees. Spoon sausage and vegetable mixture equally into each ramekin. Spoon equal amounts of egg mixture into each ramekin. Return to oven and bake for 15-20 minutes, or until the frittatas are puffy and the eggs are set. Remove frittatas from ramekins and serve warm.