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Tuesday, November 20, 2012
Fritatta Cups Recipe
Ok y'all - take this from the girl that hates (HATES) eggs...this is a good one.
If you are needing a breakfast/brunch dish to take to a party, this is perfect! I needed a good tailgate brunch recipe a few weeks ago, and had a ton of eggs I needed to use. This is an easy way to use up any leftover ingredients in your house. I did sausage, spinach, and tomato, and it was wonderful...but you really could use anything!
Here's my version...
1 tbsp olive oil
1 tomato, chopped (reserve some thin pieces to add at the end)
1 box of chopped/frozen spinach, thawed and drained
1 16oz. package of smoked sausage, chopped into small pieces
1 tbsp. garlic powder
salt/pepper to taste
1 dozen eggs
1 pack (2 cups) cheddar cheese
In a large pan, heat the olive oil. Add sausage and brown. Once the sausage is cooked, add the spinach, tomato, garlic powder, and salt/pepper. Cook until some of the liquid from the veggies cooks out and everything is well incorporated (about 5 minutes).
Let this mixture cool. I made this the night before and put it in the fridge...cuts down on your prep time in the morning!
In a (very) large bowl, crack the eggs and add the milk. Beat this mixture for 2-3 minutes (this makes the fritatta cups a little lighter and airier). Add the spinach/tomato/sausage mixture and half the cheese. Make sure everything is mixed well.
Fill a muffin tin with this mixture. Pour the mixture to fill about 1/2 of each cup (it will bake up some). Sprinkle the top with cheese and press a reserved piece of tomato into the top.
Bake at 350 degrees for about 25 minutes, until the egg has set. Then, take the cups out, flip them upside down on a cookie sheet, and bake for about 10 more minutes at 350 degrees (the bottoms were kind of soggy when I took mine out of the muffin tins, and I like the whole outside to be a little crunchy).
Serve immediately...they are best on the first day, but we popped them in the toaster oven the second day and they were still great!