Mini Sausage and Egg Frittatas for Brunch

These Sausage and Egg Mini Frittatas are a fast, satisfying solution for busy mornings. They bake up fluffy and tender, hold their texture well, and make a convenient grab-and-go breakfast or protein-rich snack. Combining eggs with cottage cheese keeps the center moist, and the recipe is a flexible base you can adapt to whatever vegetables or seasonings you have on hand.

You can serve these mini frittatas immediately, or prepare several batches for the week. They reheat easily in the microwave or air fryer, and store well in an airtight container. Because the eggs are blended with cottage cheese, they stay moist even after chilling and reheating—perfect for meal prep and single-serve portions.

This recipe starts with a simple base of eggs, cottage cheese, salt, and pepper, then adds browned breakfast sausage and wilted spinach. Sautéed vegetables like bell peppers, mushrooms, or onions make excellent add-ins, and shredded cheese can be stirred into the egg mixture or sprinkled on top before baking. The cups come out perfectly portioned when baked in a silicone or nonstick muffin tin.

Ingredients:

• 9 large eggs
• 5 ounces cottage cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 pound browned breakfast sausage
• Handful of spinach, wilted

Step-by-step:

Step one: Prepare the egg mixture

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the eggs, cottage cheese, kosher salt, and black pepper. Whisk until the mixture is smooth and fully combined.

Step two: Fill the muffin tins

Divide the cooked, crumbled sausage and the wilted spinach evenly among the wells of a silicone or nonstick muffin tin. Pour the egg and cottage cheese mixture into each well until it is about three-quarters full.

Step three: Bake the frittatas

Bake in the preheated oven for 30–35 minutes, or until the egg centers are just set and no longer jiggly. Remove the tray from the oven, allow the frittatas to cool for a few minutes, then carefully pop each one out.

Step four: Serve or store

These mini frittatas are delicious warm, but they also chill well. Let them cool completely before transferring to an airtight container. Refrigerate for up to 4 days for easy breakfasts through the week.

Tips & Variations

• Make it vegetarian: Replace sausage with seasoned chopped mushrooms, roasted red peppers, or crumbled tofu.
• Add cheese: Stir in a quarter cup of shredded cheddar, Swiss, or mozzarella to the egg mixture for a richer bite.
• Veggie boost: Sauté diced onion, bell pepper, or zucchini and add to the well before pouring in the eggs.
• Pan choice: Silicone muffin tins make removal easy, but well-greased metal tins work fine too.
• Freezing: For longer storage, freeze cooled frittatas in a single layer on a sheet tray, then transfer to freezer bags for up to 2 months. Reheat from frozen in the microwave or oven.

Recipe FAQs

These Sausage and Egg Mini Frittatas are a crowd-pleasing, meal-prep-friendly breakfast. They deliver protein and flavor in convenient portions and can be customized to suit dietary preferences or whatever you have in the fridge. Try making a double batch to keep mornings stress-free all week.

Looking for more make-ahead breakfast ideas? Try these

• Copycat egg white breakfast wrap
• Freezer-friendly breakfast sandwiches
• Pesto and ciabatta egg bake
• Gluten-free blueberry scones

Food photography and styling by Eat Love Eats.