These muffin tin frittatas may be small in size, but they are big on fillings and flavor! Chock full of veggies and cheese, they are perfect for a brunch or a grab-and-go breakfast!
What I’m sharing with you today, is not only a great brunch idea, but also one of those make-ahead breakfast items you can eat throughout the week. I’ve made two batches of these already, and J has taken most of both batches to work for his second breakfast. Yes, second breakfast. Or morning snack. Whatever you like better.
Picture this: Glorious eggs mixed with creamy, dreamy cheese and a whole slew of marinated veggies. I’m talking roasted red peppers, marinated artichoke hearts and sun dried tomatoes!
I decided to make two different kinds of frittatas. The first was basil and sun dried tomato, the second was roasted red pepper and artichoke hearts. I added ground venison sausage to both, and we had ourselves some tasty little brunch bites!
I’m telling you, J was in heaven. He loves sun dried tomatoes, and he was so glad to have these to eat on for a couple of weeks. He was very eager to try them, while they were cooking though. Thankfully, they don’t take too long to cook!
All the components came together so nicely, and the flavors balanced so well. No one ingredient overpowered the rest, so you can taste and enjoy every part of each bite. The marinated vegetables really added a great flavor, and the creamy cheese – well, you can’t have frittatas without good cheese!
Usually our favorite make-ahead breakfast is a crustless quiche, and these muffin tin frittatas are like mini versions of that, so…pretty darn perfect if you ask me!
You definitely want these on display (and in your belly) at your next brunch gathering, or breakfast, for the upcoming week!
Muffin Tin Frittatas
- 1 lb ground breakfast sausage
- 8 Eggland’s Best large eggs
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/3 cup Cento’s sun dried tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1/3 cup Cento’s marinated roasted red peppers, diced
- 1/3 cup Cento’s marinated artichoke hearts, diced
- 1/2 cup Cabot Farmhouse Reserve cheddar, grated
- Preheat oven to 350 degrees F, and spray a muffin tin with cooking spray and set on a baking sheet for easy handling. Set aside.
- Heat a medium skillet over medium-high heat and cook sausage, breaking up as you go, until browned and cooked through. Drain off any grease and set aside to cool a bit.
- In a medium bowl, whisk the eggs and season with salt and pepper. Set aside.
- In another bowl, combine the sun dried tomatoes, basil, half the sausage, and half the cheese. Stir to mix well. Repeat this in a separate bowl, using the roasted red peppers, artichoke hearts, remaining sausage and cheese.
- Spoon the sun dried tomato mixture into six of the muffin tin cups, filled almost to the top. Spoon the roasted red pepper and artichoke mixture into the other six. Pour the whisked eggs into each cup, carefully, filling almost to the top, but be careful not to pour over and make a mess!
- Place in the oven and bake for 20 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes. Use a butter knife and run around the edges, and carefully remove. Enjoy hot, or allow cool before storing tupperware in the fridge.
These are perfect finger food for any get together.