Mini Frittatas With Hillshire Farm Smoked Sausage And Potato Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Cook the sausage and onion in an oven-proof skillet over medium heat until the sausage has browned, about 10 minutes. Drain excess grease from the skillet. Whisk together the eggs, milk, sour cream, salt, and pepper. Sprinkle the sausage with 1 cup of the Cheddar cheese, then pour the egg mixture overtop.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 18 minutes. Sprinkle with the remaining Cheddar cheese, and return to the oven until the cheese has melted. Cut into wedges to serve.

Steps:

• Preheat oven to 350 degrees F.
• Cook and stir sausage and onions in oil in heavy oven-proof 10-inch skillet on medium heat 5 minutes or until light golden brown.
• Combine remaining ingredients in medium bowl. Stir egg mixture into skillet mixture. Cook on medium heat, lifting with a rubber spatula once or twice, to allow uncooked portion to flow underneath. Cook just until egg mixture begins to set, about 6 minutes.
• Place skillet in oven. Bake 5 to 7 minutes or until egg mixture is firm to the touch and top is golden brown.
• Remove skillet from oven. Carefully run a spatula around edge of frittata to loosen from skillet. Invert skillet onto serving platter. Cut frittata into quarters. Garnish each portion with Parmesan cheese and basil, if desired.

Steps:

• Preheat oven to 400 degrees F. Toss butternut squash with olive oil and 1/4 teaspoon each salt and pepper.
• 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.
• Reduce oven temperature to 350 degrees F. Coat two 12-cup muffin pans with cooking spray. Divide sausage mixture evenly among muffin cups.
• 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.
• 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.

Steps:

• Preheat oven to 400°F. Cut sausage in 1/4-inch slices; set aside. Place potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp-tender. Drain potatoes. Combine sausage, potatoes, bell peppers, onion, garlic and seasonings in a 12x8-inch baking dish; mix lightly. Bake for 40-45 minutes or until potatoes are lightly browned and vegetables are tender.

Steps:

• Preheat oven to 400 degrees F. Toss butternut squash with olive oil and 1/4 teaspoon each salt and pepper.
• 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.
• Reduce oven temperature to 350 degrees F. Coat two 12-cup muffin pans with cooking spray. Divide sausage mixture evenly among muffin cups.
• 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.
• 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.