A neighbor of my parents, Kathy, brought this by and my Dad and Ken were home to receive & sample it! When I walked in the door, they both told me that I just had to try these little muffins... they were so good but so different! Imagine my surprise, when expecting a banana nut muffin or such, my taste buds were excited by this savory mini fritata! These are good for breakfast, brunch, appetizer, snacks .. well just about anytime! Thank you Kathy!
Kathy's Sausage and Hash Brown Mini-Fritatas
Ingredients:
1 pound bulk sausage (Jimmy Dean Hot)
1 large onion, chopped
2 cups frozen hash browns, thawed
1 cup grated cheddar cheese
3 Tablespoons all-purpose flour
8 eggs, beaten
1 cup ranch-style salad dressing
1/2 cup milk
Lawry's seasoned salt to taste
Salsa as an accompaniment
Preheat oven to 325 degrees. In a large skillet over medium heat, saute the sausage and onion, breaking up the sausage and cooking until the meat is no longer pink. Drain the sausage and let it cool. Transfer the mixture to a large mixing bowl, add the potatoes and cheese and toss to mix. (The recipe can be made one day ahead to this point and refrigerated.) Stir the flour into the mixture. Add the eggs, dressing, and milk and stir well. Spoon the mixture into greased muffin tins (2-3/4 inch), filling each cup halfway. Bake 15 to 20 minutes or until the fritatas are set and golden brown. Serve with warm salsa.
Makes: 24 to 30 mini-fritatas
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