‘Sausage’ Frittata Cups
Yield: 12 muffin-sized cups
If you dig a savory breakfast, you’ll love these Veggie Frittatas with Italian ‘Sausage.’ Feel free to customize with your favorite veggies!
Recipes
Ingredients
- 6 oz The Stallion, diced
- 18 oz Just Egg (about 1.5 bottles)
- ¼ medium red onion, small dice
- 1 cup kale, chopped
- ½ pint cherry tomatoes, quartered
- 2 chives, chopped
- salt and pepper, to taste
Tahini Sauce (optional)
Yield: 1 cup
- 1/3 cup tahini
- ¼ cup lemon juice
- ¼ cup water
- 2 tablespoons Dijon mustard
- salt & pepper, to taste
The How-To
- Cook diced Stallion according to package instructions.
- Add Stallion, red onion, cherry tomatoes, kale, and a pinch of salt and pepper to each well of a greased muffin tin. Use a spoon to mix up ingredients a bit.
- Top each well with Just Egg until fully covered.
- Bake at 300 degrees F for 20 to 30 minutes or until each frittata is fully cooked and tops are golden.
- While frittata’s are baking, whisk together all ingredients for the tahini sauce until combined.
- Use a butter knife to carefully remove frittatas from muffin tin. Serve with or without tahini sauce and fresh chopped chives while warm.
