FoodWage
Veggie & Chicken Sausage Mini Frittatas
For an egg-cellent and portable meal, Clean Eating has got you covered. These bite-size frittatas are full of protein and veggies. Make a batch ahead of time and freeze the extras. For busy mornings, simply pop a few in the oven and breakfast is served.
Ingredients for servings
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2 teaspoon olive oil
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0.25 teaspoon ground black pepper
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0.25 cup chopped fresh basil leaves
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1 cup shredded mozzarella cheese
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0.5 cup plain yogurt
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8 large eggs
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1.5 cup grape tomatoes halved
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2 large cloves garlic minced
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4 links all-natural Italian chicken sausage cooked and thinly sliced
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0.125 teaspoon sea salt
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0.75 cup chopped yellow onion
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2 small yellow potatoes peeled and diced
Veggie & Chicken Sausage Mini Frittatas
Directions
Preheat oven to 400ºF. Mist a 12-count muffin tin with cooking spray.
In a medium skillet, heat oil on medium-low heat. Add potatoes, onion and salt and sauté for about 10 minutes, stirring occasionally, until vegetables are tender. Add sausage, garlic and tomatoes, and sauté for 2 minutes more. Divide mixture among muffin tins and allow to cool for about 10 minutes.
In a medium bowl, whisk together eggs and yogurt. Stir in cheese, basil and pepper. Divide evenly among muffin cups. Bake for 20 minutes, until puffed and set.
Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet. Freeze until firm, about 2 hours, then transfer to a large zip-top freezer bag. Return to freezer until ready to serve, up to 1 month.
To serve, preheat oven to 400ºF. Place frozen frittatas on a rimmed baking sheet misted with cooking spray and bake for 20 minutes, until heated through. A microwave may also be used, if desired. Frittatas can also be eaten cold; defrost overnight in the refrigerator.