It's a new month, and we're excited to share with you August's recipe of the month! Enjoy this recipe from Mia, our lovely and talented front desk person! Here's what Mia had to say about her recipe:
I first came across a version of these while watching Giada De Laurentiis on the food network a couple years ago. Since then I've tried so many things with them. They make a lovely little addition to a brunch or you can even take them for a tailgating breakfast like my fiance likes to do. (GO BEARS)
The great thing about these little guys is you can change up the recipe so easily. For company I switch out the turkey sausage to pancetta . My fiance likes to switch the turkey sausage to chorizo and then add a little roasted red pepper to the mix for tailgating. Gives them a spicy kick.
Ingredients
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 cup cooked turkey sausage
- 1/3 cup of shredded cheese (I use a mix of asiago, parm, provolone)
- 1/2 cup of shredded mozzerella
- 2 tablespoons chopped fresh Italian parsley leaves
Directions
- Preheat the oven to 375 degrees F.
- Spray 2 mini muffin tins (each with 24 cups), or 1 muffin tin (each with 12 cups) with nonstick spray.
- Whisk the eggs, milk, pepper, salt and garlic powder in a large bowl to blend well.
- Stir in the turkey sausage, parsley and 1/3 cup of shredded cheese mix.
- Use the 1/3 cup to fill prepared muffin cups almost to the top with the egg mixture.
- Use the 1/2 cup of shredded mozzerella to sprinkle lightly on top of each muffin.
- Bake until the egg mixture puffs and is just set in the center, about 10-15 minutes. I check them with a toothpick in the center, like a cupcake. No stick? Good to go!
- Use a spoon to to loosen the frittatas from the muffin cups and slide them on a platter. Serve immediately or refridgerate for the later!
