Last week on my staycation posts I mentioned the breakfast muffins and frittata I made and promised to share the recipes with you this week. Both of these are so simple, but so tasty you’ll want to make them for your family and friends. Or just keep them around for the work week for a quick breakfast.
Be sure you are using a good quality muffin pan with a good finish on it otherwise your muffins will stick to the bottom and get all gnarled up trying to pry them out.
Spray each muffin cup with cooking spray or coat with your choice of oil.
Add a little cooked meat or sausage of choice to each muffin cup.
(I like to mix Owens Hot Premium Sausage and Owens Regular Premium Sausage)
Add veggies of choice. (Hard crunchy veggies may need to be sautéed beforehand). For this one I added sautéed onions, spinach and pickled jalapeños,
(Note: I didn’t sauté the spinach. I just added those fresh, but you could sauté them if you wanted to.)
After you’ve plopped all your ingredients into the muffin cup, top with grated cheese of choice.
I used a Kraft grated cheese here, but you could use just about anything.
Pour in egg beaters about 2/3 of the way full.
I used Egg Beaters Southwestern style for these.
Technically you can just mix it all in the bowl with the Egg Beaters and then pour it in the muffin cups. I just tend to do it in steps. That way I can gauge how much of the meat and veggies end up in each muffin.
Bake at 350 degrees for approximately 20 minutes depending on the thickness.
Once it’s ready let it cool for a few minutes and then just take your knife and just sort of slip it around each muffin as you take them out so they don’t stick to the pan.
For the frittata you can use all of these same ingredients or add others of your choice such as broccoli, zucchini, squash, mushrooms, etc. Spray the bottom of a baking dish and layer the meat and veggies.
Top with cheese
Cover with egg beaters.
Place in a pre-heated 350 degree oven and bake for approximately 30 minutes (depending on the size and thickness it could be less time or more time) or until egg mixture is firm. I’d start checking it after it’s been baking for about twenty minutes and every five minutes or so until done. Test center with a toothpick.
Yummo!
And there you have it. Easy, cheesy egg muffins and frittata!
Happy Baking, Happy Eating…
And,