Here we go again… I am making more minis! Why not, they are easy, quick, Paleo, high in protein and super convenient. All the things I go for when preparing a dish. These are a great on the go snack without sabotaging your good behavior. You can put anything you want in these suckers. I occasionally make kitchen sink minis with all kinds of leftovers built-in.
I’ve used al fresco chicken breakfast sausage in these babies and really enjoy the ease of meal prep when utilizing these tasty, all natural, GF (gluten free) foods. They make some delicious variations of chicken sausage, chicken meatballs, fresh chicken sausage, fully cooked chicken sausage chicken burgers and uncured chicken franks.
I decided to utilize the Country Style Chicken Breakfast Sausage in some of my mini fritatas and here are the results. If you do not have this brand at your local grocer, you can request they carry it.
1 pkg al fresco country style chicken sausage
1/2 cup coconut milk
2-3 cups of spinach
organic salt free seasoning blend (optional)
*Preheat oven to 350 degrees
In a bowl, whisk 12 whole eggs and add your coconut milk. Season to your liking. I used an all organic salt free blend of 21 spices that I’ve been using on everything lately now that I’m in early show prep. Salt, pepper, whatever you like.
In a silicone cupcake tray, or nonstick, grease with coconut oil, etc.
Dice up your entire pack of al fresco sausage and drop about 6-8 chopped pieces in each of 12 muffin/cupcake tins. Then, add your shredded spinach. Next, pour your egg mixture to about the top leaving room for expansion.
Bake at 350 for 25 minutes of until center is solid. Cool and serve.