It’s funny. When you cook with other people… you learn new things. Like for instance these little breakfast frittatas. I never would have thought to make them for my tribe. Not as a breakfast item nor as a quick and easy freezer meal. But after making them with Mrs. HB last week, I am hooked.
These babies are perfect for those of you who don’t have time to cook a homemade meal in the mornings {or for those of you who love to food prep for the week ahead}. Just set one of these cute little frittatas in the fridge the night before, and when you’re ready to eat, just pop one in the microwave for a quick 30 seconds.
Delicious, quick and fulfilling. Now that’s my kind of breakfast.
Ingredients
8 Eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon parsley, dried
1/4 teaspoon pepper
1/3 cup cheese, shredded {I used a monterey jack/cheddar mix}
1 sausage or 3 slices of bacon, chopped
1/4 cup zucchini, chopped
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped
Directions
Preheat oven to 350 degrees. Grease muffin tins with cooking spray.
In a large bowl combine eggs, milk, salt, parsley, pepper and cheese. Whisk together and set aside.
Over medium heat saute the sausage, zucchini, pepper and onion. Remove pan from heat, cool slightly and then stir into the bowl with the egg mixture. Fill muffin tins 3/4 full {I like to use a 3 tablespoon scoop for this} and bake the mini frittatas for 18- 20 minutes or until they are lightly browned. Serve warm and freeze the leftovers for a busy weekday. This recipe makes 12 muffins.
~Mavis
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