Grab-and-Go Frittata Cups

I love breakfast food. Like any time of day. But sometimes it’s nice to shake things up a bit. Behold…the frittata cup! There are lots of takes on the “egg muffin” but mine is simple and and tasty and loaded with veggies. (Feel free to change up whatever veggies ya like!)

Ingredients

  • 16 oz pork breakfast sausage (If you use ready made breakfast sausage, there will be enough spices already mixed in to carry the whole breakfast cup!)
  • 1 10 oz bag frozen broccoli
  • 8 0z mushrooms
  • 1/2 large onion, diced
  • 1 cup freshly grated cheddar
  • 1 bunch of chives
  • 12 eggs (For a dozen muffin cups, use either one egg per cup or whisk a few splashes of heavy cream with 10 whole eggs and pour mixture 1/2 to 3/4 of the way up!)

Directions

  1. Brown breakfast sausage
  2. Thaw 1 bag of frozen broccoli (feel free to use fresh but I like the way the frozen is chopped.)
  3. Sauté 8 ounces of chopped mushrooms and half an onion
  4. Set aside after sautéing.
  5. Line muffin tin with cupcake liners
  6. Fill cups in this order: Broccoli first, mushroom/onion combo, crumbled sausage, shredded cheese, chive.
  7. Pour whisked egg into each cup.
  8. Pop in the oven in 350 for 20-30 minutes.
  9. Check to make sure the center is dry by poking it with a fork and making sure it comes out clean.
  10. Let cool for a few minutes and serve!
  11. *If you have any leftover sausage, cheese or chive, sprinkle over the top!
  12. After that, you can stick’em in the freezer or store in an air-tight container and eat throughout the weak!

Enjoy!!

14 Comments

  1. Your new site looks great Gina! And so do these frittata cups! So excited for your new creative adventure. Rooting for you friend!

  2. Fin McKenzie

    Big fan of you and the guys, these recipes look sooo good. Looking forward to seeing more! Cheers 🙂

  3. Francisco Gomes

    Hey Gina! Tried this recipe this sunday to have a healthy snack for the weekdays. Worked really well! I didn’t even use the cupcake liners, just spread some butter on the inside of the cupcake molds and they popped out just fine. I added some tabasco as well, can’t go wrong with that. Thanks, and I will keep trying some other recipes!

  4. This is so perfect. I have a friend who givrs me 2 dozen fresh eggs every week. I am tiring of eating them over easy or scrambled. Thanks, G! Love the site!

  5. Ryan Petkau

    I’m seriously addicted to these.
    I’ve made batches with different meats and different sausages. Even mixing up the cheese can shake things up.

  6. Any suggestions to go from frozen to eating for kids during the school week (I’m going to sound petty here but week, not weak – check the spelling on #12).

    We can get through a dozen in a week but do they last a full week in a container in the fridge?

    • Honestly I’m a little weird about eating certain foods friday that were made the previous Sunday. But these CAN go in the freezer!! And if you don’t want to do that, maybe do one batch Sunday and one batch Wednesday night? Let me know what ends up working best for you!! xoxo, GG

  7. Putting my hubby on #ngns. I just made a variation of this. Used tomatoes, spinach, bacon, onion, and cheeses. Made variations. He loves everything I’ve made this far. Thank Adam for giving us Vinnie. Love all you guys. These are delicious. I ordered silicone cupcake pans, and they pop right out without the sprays. Keep going, Gina. I love it.

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