We had breakfast for dinner the other night, and that’s always a slam dunk in our home, where the only reason we don’t have pancakes six to seven times a week is… well, we’re lazy.
These frittata cups are pretty straightforward, but take some time, and you have to have a muffin tin. That means you have to spend time searching for your muffin tin. Right now, you’re asking yourself, “Do I even own a muffin tin?” Or, if you know you have a muffin tin, you’re asking yourself, “Where the hell do I keep my muffin tin?” Unless you’re a professional baker, a Keebler elf or Bree Van de Kamp, you have no idea.
So before you decide on making these, go find your muffin tins. Once you’ve done that, it’s pretty much a laugh and a sneeze to the finish line. I can wait. We’re having waffles for lunch.
- 3 medium red skin potatoes cut into ½-inch cubes
- salt for seasoning
- 1 pound spiced ground sausage
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 small jalapeno pepper, diced (include stems and seeds for heat)
- 2 cloves garlic, minced
- 6 large eggs
- 1 cup grated cheddar cheese
- ½ cup chopped fresh spinace
- 1 Roma tomato, diced