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Mini broccoli cheese frittatas on a cooling rack
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
Cook Time 17 minutes
Total Time 32 minutes
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.