Is it just me, or is everything in muffin form just more fun? Mac n’ cheese muffins, lasagna muffins, and of course these individual frittata muffins. Yes please.
Maybe it’s because I don’t like to share my food. I mean, I’m not one of those crazy people who like, won’t share ANY food, I just like my own. Mine. Get your own.
How was your weekend? How many of you celebrate Easter? Any Passover peeps in the house?
Huh. Passover peeps. Ironic?
We celebrate Passover in my family, BUT we do go to a friends house every year for a “Bunny Brunch”. It’s the most amazing display of brunch food ever ever EVER. In case you missed it on my Snapchat (you should follow me —> username: lifesbutadish) you can see the spread here. You guys, seriously… It’s my favorite meal of the year! And so inspiring.
I’m usually not a big spring person. I love winter and all the cozy comfort food that comes along with it. But I gotta tell ya…This year I’m PUMPED for spring! Most importantly, spring food has me really, really excited.
Should we talk more about these muffins? They’re loaded with goodness. Chicken sausage, spinach, bell pepper, and more! Of course they’re easy to make, and the perfect quick grab and go breakfast or snack. And filling like woah.
So much good filling. The egg is really just there to hold it all together. Also, this recipe is totally adaptable. You can throw in any veggies you like, make it vegetarian, add cheese, whatever your little muffin heart desires!
Speaking of little muffins…
Loaded Frittata Muffins
Ingredients
- 1 tablespoon olive oil
- 1/2 pound sweet italian chicken sausage (casings removed)
- 1 shallot (finely chopped)
- 1 red bell pepper (small dice)
- 2 garlic cloves (minced)
- 1 cup chopped spinach
- Salt
- Pepper
- 8 large eggs
- 1/3 cup unsweetened almond milk
- Chopped chives
Instructions
- 1) Preheat oven to 350 degrees. Spray a muffin pan with cooking spray and set aside. Heat 1 tablespoon of oil in a pan over medium heat. Add the sausage and cook for 5-7 minutes, until no longer pink. Remove sausage from pan and place on a paper towel lined plate.
- 2) Add the shallot and bell pepper to the pan and sprinkle with a pinch of salt and pepper. Cook for 3-5 minutes until soft. Add the garlic and cook for another minute. Turn off the heat and add the spinach and the cooked sausage. Stir to combine, then set aside.
- 3) In a separate bowl whisk together the eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon chopped chives. Distribute the meat mixture evenly into the muffin pan, and pour the egg mixture into each cup until almost full. Bake for 20-25 minutes and serve immediately! I love to serve this with my favorite salsa! Yum!
Talk about not wanting to share. I wonder where she gets it from?
Kathryn Grace
Yes, I’ll definitely try a vegetarian version of these. I see them all over the web the past few months. So easy, so good. Yours almost make me want to take up eating sausage again! Terrific photos, especially that little hand sneaking one of the muffins.
Life is but a Dish
Thanks so much Kathryn! And yes, a veggie version would be awesome! Let me know how they turn out!
Becky
These look amazing! I wonder how they would freeze?
Life is but a Dish
Thanks Becky! My guess is they would work well in the freezer!
Deb
They freeze really well, although they don’t seem to last long enough for freezing with three teenagers around. These are perfect for grab and go mornings and so tasty! I like knowing they will be eating this rather than a mcfrankenmuffin!
Life is but a Dish
Glad you know they freeze well, and so happy the family loves them!
LIse
Looks scrumptious!
Jennifer @ Show Me the Yummy
Literally my favorite breakfast ever! LOVE anything in muffin form.
Lane & Holly @ With Two Spoons
That little hand! How darn sweet is that! This recipe is fabulous!
Megan @ MegUnprocessed
What a great breakfast option!
Kristen Chidsey
LOVE this!