spicy sausage and hash brown mini frittatas

Friends, it's May. MAY! When did this happen? Where did spring go? I feel like we've jumped from the snowy days of winter to almost summer craziness all in the span of a week. Ok, slight exaggeration...but truly it seems like just a few days ago we were celebrating Valentine's Day and cozying up on the couch with a steamy cup of hot cocoa!

May is quite the busy month in our house. Mother's Day. Birthdays. Showers. Graduation parties. It's enough to make my head spin and my wallet ache. So today we are combating the time and budget crunch with an easy filling mini frittatas. These little spicy gems are perfect for a Mother's Day brunch, a quick weeknight dinner, or wedding shower luncheon.

We could pretend that I was really on top of my holidays and this is my way of celebrating Cinco de Mayo. Sadly, these mini frittatas were simply a coincidence. A tasty coincidence. The product of a block of jalapeno cheddar calling my name, a roll of sausage in the freezer, and dozens upon dozens of farm fresh eggs spilling out of the fridge. Let's get crackin'!

Spicy Sausage and Hash Brown Mini Frittatas
Adapted from my mom who got it from an inn's cookbook
Yield about 16 mini frittatas

Ingredients
1 lb. bulk spicy breakfast sausage
1 large onion, chopped
2 c. frozen hash browns, thawed [homemade is also an option]
1 c. grated jalapeno cheddar cheese
3 T. flour
8 eggs, beaten
2/3 c. plain yogurt or light sour cream
1/3 c. salsa
1/2 c. milk

Directions
1. Preheat oven to 350°F and grease a muffin tin with cooking spray.

2. Saute sausage and onion together in a skillet over medium heat. Break up the sausage and cook until no longer pink inside. Drain and let cool slightly.

3. Combine cooled sausage and onions with hash browns and cheese in a large mixing bowl. [If you'd like to prep the night before, stop at this point and chill the mixture].

4. Stir flour into mix. Add eggs, yogurt, salsa, and milk. Stir until fully combined.

5. Spoon into prepared muffin tin. I use a 1/3 c. measure to fill each cup to about 3/4 of the way full.

6. Bake 27-32 minutes until set and golden.

7. Serve warm or at room temperature. If you like an extra kick, serve with salsa for dipping.

Mini in size, but not flavor. Enjoy!

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