Sausage & Potato Frittata Muffins
A sausage frittata muffin you say? Yes please! These batch-cook frittata muffins featuring HECK’s Simply Chicken Chipolatas are a lifesaver for a rushed breakfast on-the-go or lunchbox filler dilemma – we think they are the most scrumptious solution and come in handy finger food form too!
- Suitable For Freezing
- 10 mins.
- 30 mins.
- 12 frittata muffins
Ingredients
10 Heck Simply Chicken Chipolatas
200g new potatoes
1 tbsp sunflower oil
1 onion, sliced
100g spinach
75g cherry tomatoes, quartered
5 large eggs
100g Cheddar cheese, grated
200g new potatoes
1 tbsp sunflower oil
1 onion, sliced
100g spinach
75g cherry tomatoes, quartered
5 large eggs
100g Cheddar cheese, grated
Method
- Preheat the oven to 180C Fan.
- Add the sausages to a baking tray lined with non-stick baking paper. Cook in the oven for 18 to 20 minutes until golden brown. Slice each sausage into 4 pieces.
- Cook the potatoes in boiling water for 12 minutes. Drain and slice into small pieces.
- Heat the oil in a small frying pan. Add the onion and fry until soft. Add the spinach and stir until wilted. Beat the eggs and cheese together in a jug. Divide the potatoes, onion and spinach and sausages between a 12-hole silicone muffin tray. Add the tomatoes. Pour the egg mixture on top. Bake in the oven for 15 minutes until lightly golden and set.
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