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Arugula and Sausage Frittata cups with potatoes

1 tbsp coconut oil or ghee for greasing

1 lb potatoes, peeled and cut into 1″ cubes

avocado oil for roasting

salt and pepper

1 lb bulk hot Italian sausage

8 eggs

1 tsp minced green garlic

1 bunch arugula, leaves finely chopped

lettuce

Preheat oven to 425F and generously grease a 12 cup muffin tin with coconut oil or ghee.

Toss the potatoes with avocado and sprinkle with salt. Spread in a single layer on a baking sheet and place in the oven. You’ll want to start these cooking before you start on the frittata cups.

Heat a skillet over medium high heat. Add the sausage and cook breaking apart with a spatula, until fully cooked and no longer pink in the middle. Drain off excess fat and let cool slightly.

In a bowl, whisk the eggs together with the salt, pepper and green garlic. Stir in the arugula and cooked sausage. Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Reduce oven temperature to 250F. Place pan in the oven along with the potatoes and bake for 22-25 minutes or until eggs are set and potatoes are crisped on the outside and tender within. Let frittatas cool on a rack for 10 minutes, then remove from the pan. Serve the frittatas with roasted potatoes and a green salad.

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