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Mini Frittata Muffins

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1/3 cup milk dairy or unsweetened almond milk
  • 8 oz lean chicken or turkey sausage , casings removed or pre-cooked crumbles
  • 1 cup baby spinach , chopped
  • 1 cup bell peppers , finely diced mix of red, yellow, green
  • 1/2 small red onion , finely diced
  • 1/2 cup shredded cheese cheddar, Monterey Jack, or feta crumbles; optional
  • 2 cloves garlic , minced
  • 1/2 tsp kosher salt , plus more to taste
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika optional but recommended
  • 1–2 tbsp olive oil or avocado oil
  • Nonstick spray or silicone muffin liners

Method
 

  1. Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin generously with nonstick spray or use silicone liners. Don't skimp—eggs stick like gossip.
  2. Heat 1 tbsp oil in a skillet over medium. Add sausage and cook, breaking into small crumbles, until browned and cooked through, 5–7 minutes. Drain excess fat if needed.
  3. In the same pan, add onion and peppers with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add spinach and cook just until wilted, 1–2 minutes. Remove from heat.
  4. In a large bowl, whisk eggs, milk, salt, pepper, and smoked paprika until well combined and slightly frothy.
  5. Divide sausage and veggie mixture evenly among the 12 muffin wells. Sprinkle cheese if using.
  6. Pour the egg mixture over fillings, filling each cup about 3/4 full. Give the pan a gentle shake to settle.
  7. Bake 16–20 minutes, until set in the center and lightly puffed. They may dome and then deflate—totally normal, not a baking fail.
  8. Let rest 5 minutes in the pan, then run a thin spatula around edges to release. Move to a rack to cool completely if storing.
  9. Enjoy hot or at room temp. Add hot sauce, salsa, or a dollop of Greek yogurt if you're fancy.