Mini Egg Frittatas

Ingredients

Preheat oven to 350 F.
Start by cooking up the breakfast sausage until there is no more pink. While the breakfast sausage is cooking, begin to shred the potatoes. I used a stand-up cheese grater. The potatoes will have some water pulling out, so transfer onto a towel (or paper towel) to blot until most of the water is absorbed. When the sausage is done, transfer into a bowl/plate with a paper towel to soak up remaining grease. Set aside.
In the same pan you cooked the sausage in, throw in the potatoes for a few minutes to cook. About 2-3 minutes. Then set aside in a bowl.
Dice up the bell pepper and onions, cook those in the same pan for a few minutes. Not enough to fully cook through. Set aside in a bowl.
Chop up spinach and set aside in a bowl.
Whisk up the eggs in a separate bowl. Now you can begin layering in the ingredients.
Grease your muffin tin or silicone mold.
Start with a potato hash layer, then the sausage, then the vegetables. I’d recommend filling each muffin tin with everything but the eggs. Then pour the eggs over each cup to fill.
Cook in the oven for 20-25 minutes. Check to make sure the insides are fully cooked before removing from oven. Let cool before serving or storing!

There were some left over ingredients, so I threw them in a small dish and made a small “egg bake” out of the remaining ingredients.
Adjust vegetables to your liking, or you could even try using sweet potatoes instead of red potatoes.
Good in the fridge for up to 5 days.