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Potato Frittata Muffins (Gluten-free)

Potato Frittata Muffins on a wooden board
These easy make-ahead potato frittata muffins are bursting with flavor thanks to the potatoes and turkey sausage. They’re also gluten-free and low in carbs!
Author: Diabetic Foodie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12

Ingredients 

  • 1 tablespoon olive oil, (divided)
  • 8 ounces turkey breakfast sausage, (casings removed)
  • ½ cup onion, (chopped)
  • 3 small Yukon Gold potatoes, (peeled and diced)
  • teaspoons seasoned salt
  • 2 cups raw baby spinach, (chopped)
  • ¼ teaspoon freshly ground black pepper
  • teaspoon cayenne pepper
  • 12 tablespoons shredded cheddar cheese
  • 8 large eggs
  • ½ cup plain yogurt

Instructions

  • Heat a large skillet over medium heat. Once hot, add 1 teaspoon of olive oil, then crumble the sausage into the pan.
    8 ounces turkey breakfast sausage, 1 tablespoon olive oil
  • Cook until the sausage is no longer pink, then drain on paper towels.
  • In the same pan over medium-low, heat the remaining 2 teaspoons of olive oil. Once hot, add the onions, potatoes, and seasoned salt. Sauté, stirring occasionally, for about 5 minutes.
    1 tablespoon olive oil, ½ cup onion, 3 small Yukon Gold potatoes, 1½ teaspoons seasoned salt
  • Cover, reduce the heat to low, and cook, stirring occasionally, for 5 more minutes or until the potatoes can easily be pierced with a fork and the onions are soft.
  • Add the spinach, black pepper, and cayenne pepper. Stir for a minute or so until the spinach wilts. Add in the sausage and remove from heat.
    2 cups raw baby spinach, ¼ teaspoon freshly ground black pepper, ⅛ teaspoon cayenne pepper
  • Preheat the oven to 400°F. Spray a 12-count muffin tin with cooking spray.
  • Divide the sausage mixture evenly between the muffin cups. Let it cool for 5 minutes or so, then sprinkle each muffin cup with 1 tablespoon of cheese.
    12 tablespoons shredded cheddar cheese
  • In a medium bowl, whisk together eggs and yogurt, then divide evenly between the muffin cups.
    8 large eggs, ½ cup plain yogurt
  • Bake for 20 minutes or until the muffins are puffy, set, and golden brown, then remove from the oven.
  • Let cool for 10 minutes. After, run a rubber spatula around each frittata and remove from the pan.

Notes

This recipe is for 12 mini frittata muffins.
To save time, use pre-cooked sausage and frozen chopped spinach. Chop the sausage and add it after the spinach wilts. Make sure the frozen spinach is thawed, drained well, and completely dry when you add it to the pan.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For longer storage, place cooled muffins on a baking sheet, freeze, and transfer to a large zipper-top plastic bag and freeze for up to 1 month. To thaw, transfer to the refrigerator overnight.

Nutrition Info Per Serving

Nutrition Facts
Potato Frittata Muffins (Gluten-free)
Serving Size
 
1 muffin
Amount per Serving
Calories
155
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
15
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
158
mg
53
%
Sodium
 
380
mg
16
%
Potassium
 
0
mg
0
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
8
g
* Percent Daily Values are based on a 2000 calorie diet.