Description
Not only do they reheat easily but they totally got me out of my breakfast rut! Who doesn’t like the idea of a delicious—do I dare call these frittatas—every morning?
Ingredients
- Butter, For Greasing Muffin Tin
- 8 whole Eggs
- ½ cups Whole Milk
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1 Tablespoon To 2 Tablespoons Parsley, Chopped
- ½ cups Cooked Chicken Sausage, Diced
- ½ cups Cooked Potatoes, Diced
- ⅓ cups Freshly Grated Farmers Cheese
Preparation
Preheat your oven to 375ºF and heavily butter your muffin tin.
Add eggs, milk, salt, pepper and chopped parsley into a large measuring cup and whip until light and frothy. Evenly pour egg mixture into prepared muffin cups. Drop in a few pieces of the cooked sausage and potatoes. Top each muffin cup with grated cheese and slide into the preheated oven. Bake for 10-13 minutes or until the eggs are set. Let cool slightly and serve or let cool completely and store in an airtight container for up to one week.
