Preheat the oven to 325°F. Grease a 9 x 13 inch casserole dish, line it with parchment paper, and spray the parchment paper with nonstick cooking spray.

Pour the egg mixture into the lined casserole dish and bake at 325°F for 20 minutes. Check it at that point to see if it has set. A toothpick inserted into the center should come out clean. If not, continue to bake in 5 minute increments.

Remove from the oven and allow it to cool completely. Transfer to a cutting board and slice into approximately 1.5-inch squares.

If not spiralizing the Smoked Sausage, just slice it as thinly as possible. You could try a mandolin, but freeze it for ~4 hours first.

If you want to spiralize the Smoked Sausage, place it in the freezer to chill for approximately 4 hours before you want to work with it.

To spiralize using the spiralizer attachment on a stand mixer, cut the frozen Smoked Sausage into roughly 4-inch pieces so that they fit on the spiralizer skewer. Pick your blade of choice. I recommend the Slicing Blade (Small Core) from the Kitchenaid set.

Using the lowest setting, run the Sausage through the spiralizing blade.

To crisp up the Smoked Sausage, set the oven to 400°F. Line a rimmed baking sheet with aluminum foil and insert a wire rack. Stretch out the spiralized or sliced Smoked Sausage. Roast it in the oven for 10 minutes. Remove and allow to cool slightly.

Onto each Frittata square place a 1 teaspoon dollop of Creme Fraiche. Top that with a piece of the Smoked Sausage.

Optionally, sprinkle on some thin slices of Fresno Pepper, Fresh Chives, or Green Scallions.

Serve chilled or at room temperature.