Eggs in a muffin tin
SAUSAGE, ONION & CHEDDAR
Yield: 1 dozen.
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped green onion
1/4 cup chopped green pepper or chiles
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
DIRECTIONS
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
- In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
- Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean.
PARMA HAM AND SPINACH
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 mini frittatas
INGREDIENT
6 eggs, lightly beaten
1 cup half and half
1 cup gruyere or cheddar cheese, shredded
2 stalks green onion, chopped
2 cups spinach, finely chopped
1 cup parma ham, chopped*
INSTRUCTIONS
*I used the chunked parma ham, not the thinly-sliced kind
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 mini frittatas
INGREDIENT
6 eggs, lightly beaten
1 cup half and half
1 cup gruyere or cheddar cheese, shredded
2 stalks green onion, chopped
2 cups spinach, finely chopped
1 cup parma ham, chopped*
INSTRUCTIONS
- Preheat the oven to 375 degrees F. and lightly oil a 12-hole muffin pan.
- In a mixing bowl, lightly whisk together the eggs and half and half.
- Add the remaining ingredients and mix to combine.
- Using a measuring cup, fill the muffin holes about half-way to ¾ of the way up.
- Bake in the oven for 27 to 30 minutes or until mini fritattas are firm and cooked through.
- Allow mini frittatas to cool at least 15 minutes before running a knife around the edges to pop them out of the muffin tray.
*I used the chunked parma ham, not the thinly-sliced kind
