Hillshire Farm Smoked Sausage and Butternut Squash Mini Frittatas Recipe

Preheat oven to 400 degrees F. Toss butternut squash with olive oil and 1/4 teaspoon each salt and pepper.

Spread smoked sausage and butternut squash in a single layer on a sheet tray. Bake for 18 to 20 minutes until butternut squash is softened and sausage has rendered its fat. Let cool slightly then transfer to a bowl. Toss with spinach and 1 1/2 cups cheese.

Reduce oven temperature to 350 degrees F. Coat two 12-cup muffin pans with cooking spray. Divide sausage mixture evenly among muffin cups.

In a large measuring cup with spout whisk together eggs milk and 1/4 teaspoon each salt and pepper. Divide egg mixture evenly among muffin cups filling to about 1/4 inch below the rim of the cup. Sprinkle remaining 1/2 cup cheese over top.

Bake for 18 to 20 minutes or until eggs are puffed and just set. Cool for 3 minutes then carefully run a butter knife or small spatula around the edges to help loosen. Once cool enough to handle turn onto a serving plate.