College football season makes me happy. The week before the season starts is absolutely the best week of the year because all things are possible. The CompostMaster says the conversation between my dad and me is the same every year: “This could be the year, you know.” We’re fans of the Virginia Tech Hokies, by the way. We didn’t pull off the big upset of Ohio State the way we did in 2014 but, with two wins under our belt already, I’m optimistic our season is going to be a good one.
Football season makes me think about food. (Doesn’t everything?) Tailgate parties always offer great things to eat, usually items involving the grill. Did you ever wonder about the folks who get up at the crack of dawn to start that Boston butt that ends up being the best pulled pork you’ve ever tasted? Those cooks need to be fed while they are working their magic!
Enter my frittata muffins. These “muffins” don’t have a speck of gluten and they are extremely low in carbs. Plus they are bursting with great flavor provided by the potatoes and turkey sausage.
These mini frittatas are perfect for tailgating because they:
- Provide a snack for the BBQ chefs who are cooking early in the day.
- Satisfy breakfast cravings for those who tailgate before games that start at noon.
- Can be made ahead, frozen, and are easily transported to the game.
- Are delicious served warm, cold, or at room (parking lot?) temperature.
- Sneak in some healthy greens. How much green do you normally see at a tailgate party? Michigan State fans may ignore that question.
- Offer something to the gluten-free and low-carb crowds who normally have slim pickings at tailgates.
My Potato Frittata Muffins can be easily customized for your crowd. Don’t like turkey sausage? Use pork. Mini pepperoni also works well. Vegetarian? Omit the sausage. Hate spinach? Leave it out or replace it with another leafy green. Want to amp up the spice? Use andouille sausage.
Take these muffins to your next tailgate or make them at home to enjoy when you’re attending the game via couch.
And, most importantly, Go Hokies!
Potato Frittata Muffins (Gluten-free)
- 1 tablespoon olive oil divided
- 8 ounces turkey breakfast sausage casings removed
- 1/2 cup chopped onion
- 3 small Yukon Gold potatoes about 1 pound, peeled and diced
- 1 1/2 teaspoons seasoned salt such as Lawry's brand
- 2 cups raw baby spinach chopped
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 12 tablespoons shredded cheddar cheese
- 8 large eggs
- 1/2 cup plain yogurt
- 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 remaining 2 teaspoons olive oil. Add onions, potatoes, and seasoned salt. Sauté, stirring occasionally, for about 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, for 5 more minutes or until potatoes can easily be pierced with a fork and onions are soft. (You want the potatoes soft, but not mushy.) Add spinach, black pepper, and cayenne pepper and stir for a minute or so until the spinach wilts. Stir in sausage and remove from heat.
- Spray a 12-count muffin tin with cooking spray and preheat oven to 400°F.
- Divide sausage mixture evenly among muffin cups. Let cool for 5 minutes or so, then sprinkle each cup with 1 tablespoon cheese.
- In a medium bowl (ideally one with a pouring spout), whisk together eggs and yogurt. Divide egg mixture evenly among muffin cups.
- Bake for 20 minutes or until puffy, set, and golden brown. Remove from oven and let cool for 10 minutes. Run a rubber spatula around each frittata and remove from pan. Serve immediately.
- Once completely cool, place frittatas on a baking sheet. Freeze until firm, then transfer to a large zipper-top plastic bag and freeze for up to 1 month. The night before the tailgate, transfer to refrigerator. Transport to tailgate and enjoy. (No reheating required.)
Nutrition Info Per Serving