Muffin Tin Frittatas
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!
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Servings: 12 frittatas
Ingredients
- 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
Instructions
- 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.
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