Egg and Cheese Frittatas
1 cup onion – diced
Jimmy Dean Regular Premium Pork Sausage – cooked
We have made these a few times and they make a good amount of frittatas that can be reheated when needed. Perfect for busy school mornings! Oh and you can totally “hide” veggies in them for your kids! Mom win!!!
Sausage, Egg & Cheese Frittata Muffins
These protein packed egg frittatas are simply amazing. The recipe I am sharing is the base that we like to use but it can be switched up with some extra veggies, different cheeses or other meat options.
- 1 cup white onion diced
- immy Dean Regular Premium Pork Sausage – cooked
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp black pepper
- Other fillings: green peppers, tomatoes, spinach, bacon, etc.
Preheat oven to 350 degrees and prepare a large muffin tin with cooking spray.
Brown sausage in a large skillet until completely cooked.
Add diced onion to skillet and cook with sausage until onions are translucent.
While cooking, add garlic powder and pepper to the sausage mixture.
In a medium mixing bowl combine eggs and cheese and whisk together until completely combined.
Place 2 tablespoons of sausage mixture into each muffin cup.
Pour cheese and egg mixture over sausage, do not overfill.
Bake for 25 minutes at 350 degrees.
Once cooked, the frittatas should pop out of each muffin cup easily, if they are stuck, use a knife to run along the edges to help.
Eat warm or store in an airtight container and keep refrigerated until ready to enjoy. These should last for up to 5 days. Reheat when ready to serve.
What veggies or meat would you add to your frittatas?
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