Frittata Cupcakes

A breakfast cupcake, brilliant! This is a fantastic recipe to make ahead for a crazy busy work week. They are good hot or cold as well. As with any frittata, you can pretty much add any extra veggies, cheese or left over meat you have laying around the fridge. In this particular recipe, that’s exactly what I did. (See my crustless quiche post for other ideas.) The ingredients are totally random, so feel free to start with the standard base (6 eggs and 2 Tbsp. milk) and add anything you like!

Frittata Cupcakes

6 eggs
2 Tbsp. milk
1 chicken andouille sausage, cut up into small pieces
20 cherry tomatoes, cut in half
2 oz goat cheese
1 tsp. olive oil
Salt/Pepper to taste

1. Pre-heat oven to 350 degrees
2. Heavily grease a cup cake tin (or line with an aluminum cupcake liner – paper just gets soggy)
3. Heat the oil in a medium sized skillet over medium high heat
4. Saute the tomatoes and the sausage until tomatoes are soft
5. In a large bowl, scramble the eggs and the milk together
6. Add the tomatoes, sausage and goat cheese to the eggs
7. Season with salt and pepper
8. Fill each tin with the egg mixture to the top of the liner

9. Bake for 30 minutes, or until the egg mixture is set


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