This mini sausage, spinach and swiss cheese frittatas recipe is part of a sponsored post written by me on behalf of Alpine Lace®.
These past few weeks have been insanely busy with us moving, even though it’s in the same city. I don’t think it’s possible for moves to be simple and easy no matter how close or far away you’re moving. We’ve finally gotten everything moved, though, which has been a huge relief. It’s so nice to be able to enjoy our new home, but we have been having a ton of takeout and fast food the past several days because neither of us have felt like cooking and most of our stuff is still in boxes. Did I mention that I was super smart and managed to hurt my back when packing to make things even more fun? Sigh.
As you guys know, I love to cook, so I have been craving “real food” like crazy. Luckily, I’ve finally been feeling a bit better and able to stand on my feet for more than a couple minutes at a time, so it was time to get to cooking again. It just so happens that Alpine Lace® had recently asked me to give their reduced fat swiss cheese, one of my favorite cheese varieties, a try, so I immediately began brainstorming what dish I wanted to make. I first thought of grilled cheese or a club sandwich, which are both one of my favorite ways to enjoy cheese. But, I wanted something a bit more hearty and protein packed that I could make a bunch of to last us throughout the day as a meal or snack. So, I settled on something Mr. Savvy has been craving for a while now, frittata.
Mr. Savvy usually makes frittata, but he has been such a trooper the last couple of weeks while my back has been out and hurting that I wanted to surprise him. I decided to make a 3 s’s frittata, so I whipped up a simple mini sausage, spinach, and swiss cheese frittatas recipe in my head. Normally you bake frittata in a huge skillet, but it can take a long time to bake and it can be kind of awkward to store and reheat, so I love the mini frittatas. They’re easy to make (and eat!), and can last a few days in the fridge as a low carb protein-filled meal for any time of day or snack. Plus, they easily reheat in the microwave, though I think they’re also good cold.
I love the extra flavor punch that the Alpine Lace® reduced fat swiss cheese adds, plus who can resist lightly browned and bubbly cheese, right? It pairs so nicely with the hearty breakfast sausage, and the spinach adds a nice bit of color and extra nutrients, of course. I love how great ingredients like this help give me fuel I need to get through the day, even when I’m not at 100%. After you check out the mini frittata recipe below, head on over to AlpineLace.com to find out what other great cheeses Alpine Lace® offers.
These mini sausage, spinach and swiss cheese frittatas are great for every meal, snacks and even entertaining!
- 1 lb sausage, whatever flavor you like (I used hot breakfast sausage)
- 1/4 cup finely diced onion
- 1 handful (about 1/2 cup) raw baby spinach (or can use 1/4 cup thoroughly drained frozen)
- 6 large eggs
- 1/4 cup cream
- cayenne (optional)
- butter or cooking spray
- 3 large deli slices of Alpine Lace® reduced fat swiss cheese
- Green onion, chopped (optional)
- In a large skillet, brown sausage over medium to medium-high heat until cooked through.
- Remove sausage to paper towel lined plate to absorb extra grease, leaving most of the grease in the pan.
- Preheat oven to 350°F.
- If your sausage was on the lean side, you may need to add a drizzle of olive oil. Cook onion and spinach in reserved sausage drippings until soft. Season lightly with salt and pepper.
- Beat eggs with cream in medium bowl until thoroughly combined.
- Stir in sausage and veggies. Season with salt, pepper and cayenne to taste.
- Butter or grease with cooking spray 1 muffin tin (12 1-cup muffins)
- Spoon about 1/4 cup of mixture into each muffin cup.
- Cut each slice of swiss cheese into fourths and place one square of cheese on top of each filled muffin cup.
- Bake in preheated oven until cheese is bubbly and frittatas are set in the middle and lightly browned, about 20 - 25 minutes.
- One cooked, remove frittatas from oven and allow to cool for about 5 minutes.
- Remove from muffin tins, sprinkle with green onion if desired, and serve immediately or allow to cool. I find it easiest to use a fork or spoon to lift them out.
You can also add in other vegetables like mushrooms, asparagus, peppers, etc.