Muffin Tin Frittatas with Sausage, Bell Pepper, and Cheddar

Updated at: Sun, 14 Jul 2024 21:06:51 GMT

Step 1

Adjust oven rack to lower-middle position and heat oven to 425 degrees F. Generously spray middle 6 cups of 12 cup nonstick muffin tin with olive oil spray

Step 2

Heat oil in 10 inch nonstick skillet over medium heat until shimmering. Add sausage, bell pepper, and scallion whites and cook, breaking up sausage with wooden spoon, until sausage is no longer pink and pepper is softened, about 4 minutes. Transfer to medium bowl and let cool slightly

Step 3

Beat eggs, cream, and pepper in separate bowl with fork until thoroughly combined and mixture is pure yellow; do not overbeat. Stir cheddar and scallion greens into sausage mixture. Divide sausage mixture evenly among prepared muffin cups. Using ladle, evenly distribute egg mixture over filing in cups. Bake until frittatas are lightly puffed and set in centers, 12 to 14 minutes

Step 4

Transfer muffin tin to wire rack and let frittatas cool for 10 ,inutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove

Step 5

Increase oil to 2 teaspoons. Substitute 6oz trimmed asparagus, sliced 1/2 inch thick, for sausage and bell pepper and cook until crisp tender, 2 to 4 minutes, in step 2. Substitute fontina cheese for cheddar and add 1/4 teaspoon salt to egg mixture

Step 6

Frittatas can be refrigerated for up to 5 days. To reheat, place on greased, foil-lined baking sheet and bake in 350 degree oven for 10 minutes or place on large plate and microwave for 45 to 60 seconds

0 liked

0 disliked