Turkey Sausage and Veggie Frittata Muffins

Lately my life has been about the hunt for convenience. Between a new job, studying for my second licensing exam for my new job, housework, and making more time for the gym I need grab and go food anywhere I can get it.

That being said one of my biggest weaknesses going about my day is making sure I eat breakfast, let alone a balanced one.

Enter: frittata muffins. It’s so simple it’s genius and stupid at the same time. All you do is cook off some veggies/meat, mix it with eggs and cheese, and then pour into cupcake tins and bake. I’m kinda kicking myself I didn’t do it sooner.

For my cupcake tin’s maiden voyage I decided to go with turkey sausage and a vaguely French inspired veggie mix and spinach, (see the previously mentioned attempt at being healthier), and some mascarpone and parmesan because we love ourselves.

The result is packed with meatiness and flavor. Plus the fact they’re adorable and not so bad on the waistline is a huge plus!

Ingredients:

  • 10 large eggs
  • 1 cup milk
  • 1/2 cup cream
  • 3/4 cup mascarpone
  • 1 cup grated Parmesan
  • 1 lb turkey sausage
  • 2 leeks rinsed, dried, and sliced into half moons
  • 1 large carrot, grated
  • 1 zucchini, grated
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 3 cups spinach
  • 1 tbsp neutral oil, plus more for greasing your tins
  • Salt and pepper

Preheat your oven to 375. And grease your cupcake tins.

In a large beat together the eggs, milk, cream, mascarpone and 1 tsp each salt and pepper. Set aside

In a large nonstick skillet heat 1 tbsp of the oil over medium-high heat. Add the leeks, carrot, zucchini, shallot, and garlic. Sauté until your veggies just start to soften, about 2-3 minutes. Add the turkey sausage and break up as much as possible. Cook until the sausage has browned all over, about another three minutes. Finally add the spinach and toss until it just starts to wilt. Hit everything with a small pinch of salt and pepper then stir into the egg mixture.

Fill each of the holes in the tins to the top. Bake for 30-35 minutes. They should be a beautiful golden brown and shiny.

2 thoughts on “Turkey Sausage and Veggie Frittata Muffins

    1. Honestly every recipe is like a baby, but I’d say the shrimp and grits, southern fish fry tacos, and poultry au Riesling pot pie are some of my best work.

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