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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Bacon and Cheese Breakfast Cups

21 10 2012

These egg “muffins” make a filling breakfast that can be eaten on the run. Just make them ahead of time and warm them in the microwave for a fast breakfast.

Bacon and Cheese Breakfast Cups

The following makes 6 cups (compliments of South Beach cookbook):

  • 4 oz crumbled turkey bacon (or turkey sausage if you prefer)
  • 1/2 green bell pepper, chopped
  • 1/4 onion, chopped
  • 5 large eggs
  • 1/2 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350. Coat a 6-cup nonstick muffin pan with cooking spray.

In a medium nonstick skillet over medium-high heat, cook the bacon (or sausage), pepper and onion for 5 minutes, or until the bacon is starting to crisp (or the sausage is no longer pink).

Spoon the mixture into a bowl and cool slightly. Stir in the eggs and season with salt and pepper.

Evenly divide the mixture among the prepared muffin cups and sprinkle with cheese. Bake for 20 minutes, or until the egg is set.