Whenever I have a brunch, I feel it’s important to bring something with eggs and possibly meat. Mini frittatas are a nice way to make individually portioned eggs pumped up with smoky andouille sausage, tomato, spring onion, parsley and finally melted Jack cheese.
I don’t really have a recipe for these because I just mixed a bunch of stuff in a bowl and then poured it into greased nonstick muffin tins (note: the eggs will cement to the sides if you don’t use nonstick, I even recommend muffin papers to be extra clean).
Multiple people have asked for the recipe, so I give you…
Mini Frittatas with Andouille and Spring Onion
Makes 24 frittatas
- 12 eggs
- 1/2 c. milk or cream
- 1 c. sliced andouille sausage
- 2 medium tomatoes, chopped
- 3 spring onions or 4 green onions, chopped
- 3 T chopped parsley
- 1 c. Jack cheese
- Cooking spray
- Salt and pepper
Heat oven to 375. Grease muffin pans.
Whisk eggs with milk in large bowl, set aside.
In medium saute pan over medium heat, add olive oil. Then add sausage, browning, 3-4 min. Add spring onions and stir until translucent. Add mixture to eggs. Stir in tomatoes and parsley. Season to taste with S&P.
Pour frittata mixture into muffin tins almost to the brim, then top with shredded cheese. Bake until set and the cheese is lightly browned, 20-30 min. Cool 5 min. in pans, then finish cooling on wire rack. Can be made ahead and warmed in the oven before serving.
I sprinkled chopped chives over mine after plating. I promise these will be a big hit!
Enjoy, friends. xoxo