Mini Frittatas

I’m not a morning person. Since having a day job and a baby I’ve gotten better at waking up, but mornings are still challenging for me and I’m always trying to make them easier. Days when I go into the office are the hardest. I’m up around 5am, have an hour commute and don’t eat lunch until about 12-1. I need something substantial that I can grab and go.

This recipe also serves me well on days I’m home with Mila since eggs are one thing she’ll never refuse. Plus it’s a great way to sneak veggies in. To reheat you can microwave for 1-2 minutes or heat them in a covered skillet on low for 3-4 minutes and breakfast is ready.

Cooking tips:

I’ve found the recipe works best if you use cupcake liners in addition to cooking spray.  I like these silicone ones, they’re super easy to clean and not as wasteful. Otherwise you will inevitably end up scraping egg out of your muffin tin regardless how much cooking spray you use. 

Be sure to check the Frittatas few minutes early, if they start to puff over the muffin tin take them out. If overcooked they get dry and spongy. If the egg is still jiggly in the middle when you shake the pan, leave them in a few more minutes. The egg should barely be set and a toothpick inserted in the center should come out dry. Keep in mind they will continue to cook after you take them out of the oven.

Here’s to easy mornings!

Carrie Beyer

Mini Frittatas

These mini frittatas a the perfect, healthy grab-and-go breakfast. Made with Italian turkey sausage, broccoli and jack cheese they will be a hit for the whole family.

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Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Servings: 12 Frittatas

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 6 Eggs
• 1 cup grated jack cheese
• 1/2 cup half and half, milk, or non dairy alternative
• 1/2 cup blanched and chopped broccoli about 1 small bunch
• 1/2 cup cooked turkey sausage about 2 links
• 1 tsp kosher salt
• 1/2 tsp black pepper

Equipment

• Muffin Tin, Medium Sauce Pot, Skillet, Chefs Knife, Measuring Cups

Method

 

1. Center a rack in the oven and preheat to 325
2. Bring a medium sauce pot of liberally salted water to a boil
3. Spray muffin tins with cooking spray and place cupcake liners in all 12 compartments
4. Blanch the broccoli or (any vegetable of choice) for about 3 minutes, and immediately place in an ice bath
5. Brown the turkey sausage in a skillet and set aside
6. Roughly chop broccoli
7. In a large mixing bowl crack the eggs and pour in half & half and whisk to combine
8. Season with salt and pepper
9. Pour a 1/4 cup of egg mixture in each compartment with a measuring cup
10. Evenly distribute broccoli, sausage and cheese among the compartments
11. Bake for 17 minutes

Notes

Be sure to check the Frittatas few minutes early, if they start to puff over the muffin tin take them out, if overcooked they get dry and spongy. If the egg is still jiggly in the middle when you shake the pan, leave them in a few more minutes. The egg should be barely set and a toothpick inserted in the center should come out dry and clean. Keep in mind they will continue to cook after you take them out of the oven.