Need something healthy and quick to get everyone out the door on time? These mini frittatas can be made over the weekend and refrigerated for a quick snack or meal during the week. They're packed with protein to help you make it to lunch and they won't leave a trail of crumbs like some prepackaged breakfast foods. They are good at room temperature but I like to reheat them in the microwave for about 10 seconds.
Like with most cooking, add whatever vegetables you have. These can be made with diced ham or bacon. Be sure to dice everything very small because it's going into a small space to cook.
This recipe calls for lemon zest which can obviously be omitted. However, zest is amazing with eggs, actually, it's amazing in almost everything. Citrus is great to have on hand if you do a lot of cooking because it helps add a bright, fresh flavor. Zest and fresh juice can be used for dressings, sauces, desserts, in potatoes, rice, quinoa, soup, salsa, casseroles, cookies and more. I buy the big bag of lemons to save money.
Prep and cook time: 40 minutes
4 large eggs, beaten
1/4 pound breakfast sausage, crumbled
1 medium onion, diced
1/2 bell pepper, diced
1/4 cup grated potato or sweet potato
1/4 cup button mushrooms, diced
1/2 cup grated cheddar cheese
1 lemon, zested
Preheat oven to 350 degrees
Spray a mini muffin tin with nonstick cooking spray
Brown the sausage. Add all of the vegetables to the sausage and cook for about 7 minutes until the vegetables get soft. Take off the heat and allow to cool. Stir lemon zest into the cooled meat and vegetable mixture.
Add the milk to the beaten eggs, then add that to the meat/vegetable mixture. I use a cookie scoop to help fill the muffin tin. This can also be done using a pouring cup and spoon. Top with cheese, place in oven, bake for 8-10 minutes. To remove the frittatas, gently run a butter knife around the edges to help pop them out. Cool completely before wrapping and refrigerating. These will also get you to church on time.