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Harvest Frittata Cups

Featuring winter squash, hearty greens and apple chicken sausage, these Harvest Frittata Cups are packed full of nutritious and delicious veggies! Muffin tin frittatas are perfectly portioned and the ideal prep-ahead breakfast for the work and school week. Throw them together on Sunday and stash them in the fridge for up to four days to reheat on demand. With 22 grams of protein per 2 cups, they’ll keep everyone fueled up through the busy morning.

This week we brought in llots of winter squash, including butternut, acorn and delicata. Any of them will work in this recipe, just be sure to cut them into small ½-inch cubes so they cook up quickly. The beauty of this recipe is that it is completely adaptable to whatever you received in your box! You could swap in broccoli for the greens, onion for the green onion, or sweet potato for the winter squash.

Harvest Frittata Cups

Active time: 25 Min.

Total time: 45 Min.

Servings: 6 (12 mini frittatas)


1 tablespoon plus 1 teaspoon olive oil, divided

2 pre-cooked chicken-apple sausages (like Aidells), diced

1 ½ cups peeled and cubed butternut, acorn or delicata squash (cut into ½-inch dice)

2 packed cups chopped kale

2 green onions, sliced (or ¼ cup finely chopped onion)

Salt and pepper

12 large eggs

1 teaspoon Dijon mustard

3/4 cup grated sharp cheddar cheese


Preheat oven to 350 degrees. Spray a 12-count muffin tin liberally with cooking spray.

In a large skillet, heat 1 teaspoon of the olive oil over medium heat. Add the diced chicken sausage and saute for 3-4 minutes, or until golden brown; remove from pan and set aside.

Add 1 tablespoon olive oil to the pan and, once hot, stir in the cubed squash. Saute until just fork tender, about 5-6 minutes. Stir in the kale and green onions and cook until the kale wilts and reduces by half, about 3 minutes more. Season to taste with salt and pepper, then return chicken sausage to pan and mix well; set aside to cool slightly.

While the vegetable mixture cools, whisk together the eggs, Dijon mustard, ½ teaspoon salt, black pepper to taste and grated cheese. Pour the egg mixture into the muffin tins (they will be ½-⅔ full), then divide the vegetable mixture into each cup.

Carefully transfer muffin pan to the oven and bake for 18-20 minutes, or until egg sets and muffins puff up. Some of them may bake over onto the pan.

Eat while warm, or cool and refrigerate up to 4 days (they can be reheated in the microwave in about 30-60 seconds), or freeze up to 2 months.

We hope you'll give this recipe a try! Show us how you customize it with the vegetables you received this week and we'll share it to inspire others. Tag us @realfoodremedyrx on Facebook and Instagram.

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