Smoked Recipe ⟶ Hillshire Farm® Smoked Sausage and Butternut Squash Mini Frittatas

These mini egg "muffins" are packed with savory smoked sausage, butternut squash and spinach to leave you satisfied. Prep a big batch on the weekend, pop in the freezer, and you've got breakfast for days.

Ingredients

• 2 cups diced butternut squash (1/2-inch dice)
• 2 teaspoons olive oil
• ½ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 (14 ounce) package Hillshire Farm® Smoked Sausage, cut crosswise into 1/4" thick slices
• 2 cups packed baby spinach, chopped
• 2 cups shredded white Cheddar cheese, divided
• cooking spray
• 16 large eggs
• ¼ cup whole milk

Cooking Directions

1. Preheat oven to 400 degrees F. Toss butternut squash with olive oil and 1/4 teaspoon each salt and pepper.
2. Spread smoked sausage and butternut squash in a single layer on a sheet tray. Bake for 18 to 20 minutes, until butternut squash is softened and sausage has rendered its fat. Let cool slightly, then transfer to a bowl. Toss with spinach and 1 1/2 cups cheese.
3. Reduce oven temperature to 350 degrees F. Coat two 12-cup muffin pans with cooking spray. Divide sausage mixture evenly among muffin cups.
4. In a large measuring cup with spout, whisk together eggs, milk, and 1/4 teaspoon each salt and pepper. Divide egg mixture evenly among muffin cups, filling to about 1/4 inch below the rim of the cup. Sprinkle remaining 1/2 cup cheese over top.
5. Bake for 18 to 20 minutes, or until eggs are puffed and just set. Cool for 3 minutes, then carefully run a butter knife or small spatula around the edges to help loosen. Once cool enough to handle, turn onto a serving plate.

Nutrition Facts

• calories152.8
• carbohydrateContent2.9 g
• cholesterolContent144.5 mg
• fatContent11.7 g
• fiberContent0.4 g
• proteinContent8.9 g
• saturatedFatContent4.9 g
• sodiumContent290.3 mg
• sugarContent0.6 g