Christmas Frittatas

You can pretty much make these any day you please, but I made them this past Christmas morning, and they were so easy and delicious, that I think I'll be making them every year! Everyone liked them, which is unusual in my house. I think the secret was in the sausage. It really kicked the flavors up a notch. I'm not really much of an egg eater personally, but these were really good!! Oh, and the best part about this recipe? It can be altered to your tastes. You can easily omit the meat and make veggie frittatas, or whatever else floats your boat. In a house full of picky eaters, that's a good thing! Enjoy!

Ingredients:

• non-stick cooking spray
• 8 large eggs
• 1/2 cup whole milk
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 - 3 cups (more or less, as you please) crumbled (cooked) italian sausage
• 1/2 cup crumbled (cooked) bacon or bacon bits
• 1/2 cup finely shredded cheddar & monterey jack cheese blend
• 2 tablespoons parsley (fresh or flakes)
• 1/3 cup shredded cheddar

 

What to do, what to do...

 

1. Preheat oven to 375 degrees. Spray 12 cup (regular size, not mini) cupcake/muffin tin with non-stick spray.
2. Whisk together eggs, milk, pepper, salt and parsley in large bowl. Add sausage, bacon, and the shredded cheddar & monterey jack cheese blend; stir. (Save the shredded cheddar for later.)
3. Fill muffin cups about 1/2 full with the egg mixture. I used the a 1/2 cup measuring cup to "scoop" the egg mixture into the cupcake tin, and that worked quite well. Top each with a good pinch of the shredded cheddar cheese.
4. Bake until the egg mixture is set in the center, about 16-20 minutes. Don't overcook! They don't taste as good dried out, trust me.
5. Use a rubber spatula to loosen the frittatas from the muffin cups. Serve immediately. Thank me later. :)