Sausage and Arugula Frittata Cups

12 01 2014

I’m not looking forward to starting a new work week tomorrow, but I am excited for breakfast! 🙂 These little beauties pack a punch of flavor, and couldn’t be easier to make. Rather than making a frittata (an Italian baked omelette), I made these in a muffin tin so I could easily grab-n-go. Whip up a batch on Sunday and enjoy these for breakfast throughout the week.

Sausage and Arugula Frittata Cups

Sausage and Arugula Frittata Cups

The following makes 12 frittata cups (compliments of This Girl’s Gotta Eat):

  • 10 eggs
  • 8 oz cooked breakfast turkey sausage, finely chopped (such as a box of Bob Evan’s patties)
  • 1 cup sharp provolone cheese, shredded or grated
  • 1 cup packed arugula
  • Salt and pepper to taste

Preheat oven to 350 and spray a 12 cup muffin tin with non stick spray.

Whisk eggs and season with salt and pepper to taste. Fold in sausage, cheese and arugula.

Fill the muffin tin evenly with the egg mixture, don’t worry if some of the arugula is sticking out, it will just look rustic when it’s done. Bake for 20 minutes, or until eggs are set. Remove from the oven and top with a little salt and pepper.

Store in a covered container in the fridge and enjoy cups for breakfast throughout the week.

To make an actual frittata (great on the weekends!), heat a little butter or oil in a large oven-proof skillet and add the egg mixture. Cook for a few minutes until the eggs begin to set on the bottom and the sides, then transfer to a preheated 350 degree oven and bake for 20-25 minutes until eggs are cooked through and the top begins to brown. To remove the frittata from the skillet, loosen around the sides with a spatula and flip onto a plate or cutting board. Cut into pie pieces and serve with hot sauce.

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