Frittata Muffins

These quick and easy frittata muffins make a perfect breakfast or brunch entree.




(PRO TIP: The silicone muffin trays work best as you can pop out each muffin from the bottom).

Remove the sausage meat from the casing then in a large pan on medium heat, add 1 Tbsp of olive oil and the Italian sausage. Break up and brown the sausage into small pieces. Once the sausage is cooked 80% of the way, add the onion, red bell pepper, and tomato. Sweat the veggies until soft then add the basil and set aside. (NOTE: You should not need to add salt as the sausage is salty enough. Taste and adjust as needed). 

Next crack 12 eggs into a large bowl along with the heavy cream, salt and pepper. Whisk until homogeneous. 

Using a (12) muffin sheet tray, spray each muffin slot with some cooking spray to prevent sticking. Fill each muffin 1/2 way up with the sausage filling. Next fill each muffin slot 3/4 of the way up with the egg mixture then sprinkle in some mozzarella cheese. Give each muffin a stir with a fork to evenly incorporate the filling throughout. Bake in the oven set to 350 degrees Fahrenheit for 20 minutes or until the egg is cooked. 

Once the frittata muffins are done, let cool slightly then run a knife around each muffin. Pop each muffin out then garnish with basil and serve warm. 



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