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Recipe : Entry # 7592
Karen Harrison
(334) 215-2732
Recipe Title
Frittata Muffins
Recipe Theme
November: Brunch
Cullman EC
6 strips ready-to-serve bacon or 6 strips regular sliced bacon, cooked crisp
6 heat-and-serve sausage patties
4 small mushrooms, diced
2 green onions, thinly sliced (use white and green parts of the onions)
¼ cup finely diced red, green, yellow or orange pepper
6 extra large or jumbo eggs
¾ cup whipping cream
½ teaspoon salt
¼ teaspoon fresh ground pepper
8 ounces grated sharp cheddar cheese, divided
Fresh fruit for garnish – sliced cantaloupe, strawberries, etc.
Preheat oven to 350 degrees. Set aside a 6-cup non-stick jumbo muffin pan. In a skillet over medium heat, brown sausage, remove from heat, drain and then crumble into a small bowl. Crumble bacon. Reserve. Return skillet to medium heat, add mushrooms and cook for 1 minute, stirring often. With a slotted spoon, remove mushrooms to a small bowl and reserve. Add onions and peppers to skillet and cook for 2-3 minutes, stirring often. Remove from heat. In a large measuring cup or mixing bowl, beat eggs, then add cream, salt and pepper. Add 6 ounces grated cheese. Add bacon, sausage, mushrooms, onions and peppers. Mix well. Pour egg mixture into muffin pan and prick with a fork to settle the mixture and remove air bubbles. Top with remaining cheese. Bake for 30–40 minutes or until set. Test by inserting a knife in the middle of one of the frittatas. If set, the knife will come out clean. Garnish with fresh fruit and serve.