Frittata Muffins

Well, they are not REALLY muffins.  There is no flour in them.  But I cooked them in a muffin tin to make little personal sized frittatas.  They were good and you might like to try them for a crowd.  Or for multiple meals for you and a friend.

Frittata Muffins

8 large eggs
1/4 cup half and half
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound sausage of choice.  I used sweet Italian
1/2 cup diced onion
1 teaspoon garlic, minced
4 or 5 baby potatoes, diced small
2 Tablespoons olive oil.  I used Tuscan Herb flavor
7 to 10 basil leaves, to taste
4 ounces Cheddar Cheese, shredded

Pre heat the oven to 425°.

These will stick.  Spray the heck out of a non-stick muffin pan and remove the muffins after cooling a few minutes.  Don't leave the ones you aren't eating right away in the pan.  You will be sorry.  Don't ask me how I know this.  Set the pan aside.

You can change up the fillings.  I had some sausage left over from making pizza and I used that.  Bacon or even vegetarian would work.

 

Cook the potatoes and the onion in a few Tablespoons of olive oil. The small dice means they will cook in the same amount of time as the sausage.  Then add the garlic and cook for one minute.  If you cook it the whole time you cook the potatoes and the onion, the garlic will get bitter. 

 

Brown the sausage in another pan.  When the minced sausage is no longer pink, drain the grease and add it to the potato mixture.  Remove from the heat and set aside to cool a little.

 

Whisk the eggs, half and half and the s&p in a bowl. 

 

Shred the cheese on a paper towel.  This makes it easy to transport it and the clean up is easy, too.

 

Wash the basil leaves and dry them.  Make a stack of the leaves.  Roll them up like a cigar and cut thin slices.  This is called chiffonade and now you are a French chef.  If the thin strips are too long, because you had large basil leaves, make one cut down the middle of the slices.

 

By now the meat will have cooled sufficiently to add the basil and the cheese.  Spoon the meat mixture into the prepared muffin tin.  Gently ladle the egg mixture on top.  Do not over fill. They will puff up a bit and then, as they cool, they will collapse.

 

Cook for 9 to 11 minutes.  Cool for 10 minutes, then use a plastic knife to loosen them and serve warm.