Individual Sausage and Spinach Skillet Frittatas are a fun breakfast for the family. Full of flavor, easy to make and they are delicious!
While this post isn’t intended as a recipe for a Keto diet or low-carb diet, it will work for those folks following them.
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Mom always said breakfast is the most important meal of the day. If your house is anything like mine, it can get boring. I’m always looking for new ideas and this skillet meal was a hit. It’s inspired me to make more in the future too.
What you need to make these individual sausage and spinach skillet frittatas
A quick reference to see if you have all of the ingredients. No bacon? Use all sausage. No sausage? Use all bacon. See how to make it vegetarian below. You will need small cast iron skillets too.
- Green Onion
- Half and Half
- Cheddar Cheese
Easily Make it Vegetarian
If you are hosting family or friends who are vegetarian, these individual sausage and spinach skillet frittatas are easily adaptable. Just omit the sausage and bacon. It’s that simple. Some other substitutions include:
- Red, Orange, Green, or Yellow Bell Peppers
- Sweet Onions
- Halved Grape or Cherry Tomatoes
- Chopped Basil
- Chopped Chives
Don’t overload the frittata with vegetables though. Pick a couple of your favorites but don’t use all of them. Too many and the eggs won’t bind the mixture together.
Tips and Tricks for Making a Frittata
- Always put the mini skillets on a baking sheet. This will catch any spills if you overfill them. This makes them easier to transport to and from the oven.
- Whisk the eggs well so when the frittatas bake they are fluffy. If you really want fluffy eggs, strain them through a large mesh strainer. Trust me on this one.
- Chop the spinach or chiffonade it. Since these are individual servings you don’t want to bite into a whole spinach leaf.
- If making a vegetarian frittata, cube up the vegetables. You don’t want large pieces. Sauté the veggies first if you prefer.
- Don’t have the mini-skillets? No worries, put the entire mixture into a 9-inch skillet, preferably cast iron but at least oven safe and bake until the center is set. This will be longer than the recommended time for the mini skillets. Start with adding 10 or 15 mintues.
More Breakfast Recipes Using Eggs
In addition to this recipe for individual sausage and spinach skillet frittatas, here are more breakfast ideas that use eggs.
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Individual Sausage and Spinach Skillet Frittatas
- 1/2 lb ground sausage crumbled and browned
- 8 slices bacon cooked
- 1 green onion diced
- 8 baby spinach leaves chopped
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1/2 cup half and half
- 1/3 cup shredded cheddar cheese
- Baby spinach leaves to garnish
- Preheat oven to 350 degrees F. Spray 4 mini cast iron skillets (3.5 inches) with no-stick cooking spray. Place on parchment-lined baking sheet.
- Divide the sausage and bacon evenly between the skillets.
- Top each skillet with equal amounts of the onions and chopped spinach leaves.
- In a mixing bowl, whisk together the eggs, salt, pepper, and half and half. Pour mixture into a mixing cup and gently pour equal amounts into each skillet. Top with cheese sprinkled around the top.
- Bake for 25-30 minutes, or until the eggs are set and the frittata pulls away from the edge of the skillet.
- Remove from the oven. Top with crumbled bacon. Allow to sit for 5 minutes before running a flat knife along the outside edge of the skillet to remove from the pan.
- Gently remove the frittata from the mini skillet and transfer to a plate for serving.