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Mini Sausage Frittatas Recipe


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     Mini Sausage Frittatas

Category   Breakfast - Brunch
Sub Category   None
Servings   4

1/2 pound breakfast sausage (divided or about 1 cup of cooked crumbles)
4 large eggs
1/4 cup milk
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley
Optional- a few drops Tabasco sauce
2/3 cup shre and Monterey jack bdded cheddar cheese or a cheddar

Heat the oven to 375 F. Spray 8 muffin cups with nonstick cooking spray. In a large skillet over medium heat, brown the sausage, breaking it up into small chunks as it cooks. With a slotted spoon remove the sausage to paper towels to drain thoroughly. In a medium bowl, whisk the eggs and milk until well blended. Add the salt, pepper, parsley, and Tabasco. Mix well. Add about three-quarters of the sausage and about 1/2 cup of the shredded cheese and mix to blend. Fill the prepared muffin cups about two-thirds full. Sprinkle the remaining sausage and cheese over the filled muffin cups. Bake for 18 to 22 minutes, or until the frittatas have puffed and set. Remove the pan to a rack and use a knife or spatula to loosen the sides. Lift them out onto a plate. Serve these mini frittatas with a little ketchup, salsa, or marinara sauce, or serve with sliced tomatoes on the side.

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