Idaho® Potato Frittata Muffins (Gluten-free) | Idaho Potato Commission
- Heat a large skillet over medium heat. Add 1 teaspoon olive oil and crumble sausage into pan. Cook until sausage is no longer pink. Drain on paper towels. - In same pan over medium-low, heat...
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Cooking tools:
- Muffin tin
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Fork
- Spatula
- Paper towel
- Baking sheet
- Zip-top bag
- Freezer
- Refrigerator
Ingredients
- 1 tablespoon olive oil, divided
- 8 ounces turkey breakfast sausage, casings removed
- 1/2 cup chopped onion
- 3 small Yukon Gold Idaho® potatoes (about 1 pound), peeled and diced
- 1½ teaspoons seasoned salt
- 2 cups raw baby spinach, chopped
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 12 tablespoons shredded cheddar cheese
- 8 large eggs
- ½ cup plain yogurt
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