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…
- 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
- 8 large eggs
- 1/3 cup unsweetened almond milk
- Chopped chives
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?