Make ahead breakfasts are my kinda deal.  I’m one of those people who needs coffee before I can even think of functioning in the morning, so make ahead breakfasts are perfect.  I love the ease of being able to pop something in the toaster oven and microwave, and be done with it, but I HATE processed foods, so thats why these easy sausage and cheese mini frittatas are my kinda deal.

These mini frittatas couldn’t be easier, and are so simple to make whether it’s for 2 or 200 people!  If you want add some of your favorite diced veggies to these frittatas for even more flavor.  Some great veggies to add are:

– diced onion
– diced red or green bell peppers
– diced jalapenos 
– spinach
– mushrooms

Sausage and Cheese Mini Frittata Recipe

Ingredients:

Makes 1 dozen

8 eggs
1/4 cup half and half (or milk if you want to lighten them up)
1 lb breakfast sausage
1/2 cup shredded cheddar
2 tsp salt
1 tsp black pepper

Directions:

Preheat oven to 375 degrees, and prepare a muffin tin by spraying it with Pam, or greasing each cup with a little butter.

In a large skillet, over medium-high heat, cook breakfast sausage until no longer pink.  Remove from heat, and drain on paper towels.  Set aside.

In a large bowl, beat eggs and cream with salt and pepper until well combined.  Stir in cooked breakfast sausage and cheese.  Mix well.

Using a liquid measuring cup, fill each muffin tin with egg and sausage mixture.

Cook for 10-15 minutes, or until a toothpick inserted into the center of frittata comes out clean.  Just like cupcakes.  Remove from oven, and using a butter knife or a offset spatula, carefully run along the edges of each frittata to loosen from pan.

Let cook for 5 minutes before serving.

Freeze any leftovers in a single layer on a baking sheet.  To reheat, place mini frittata on an oven proof plate, and microwave for 30 seconds to 1 minute on high heat.