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
Preheat over to 375 and position a rack in the center.
Grease a standard size muffin tin with non-stick cooking spray or butter
Put diced potatoes in a saucepan and add cold water until potatoes are covered by about an inch. Add salt, cover and bring to a boil.
Once the potatoes are at a boil, reduce heat and remove the lid. Keep the potatoes at a simmer for about 8 minutes. Check to make sure potatoes are tender, but firm. Then drain and set aside.
Brown the sausage in a pan, breaking it into small chunks, for about 8 minutes. Spoon out all the sausage onto a plate lined with paper towels. Return pan to heat and add onion, bell pepper, jalapeno and garlic. Cook, stirring occasionally until the onion is soft and translucent, approximately 5-8 minutes. Remove from heat.
In a large bowl, beat the eggs. Fold in cooked sausage, potatoes, onion mixture, cheese and tomatoes. Spoon into muffin tins up to the top. Bake until the frittatas pull away from the sides of the cups. You can check by sliding a knife in where the frittata meets the edge. It the knife comes out clean, you’re in good shape. This took me about 18 minutes, but I did the knife check at the 10 and 15 minute marks as well.
Let the frittatas cool for a few minutes, then carefully glide a knife around the outside of each. Then gently scoop each one out with a fork and serve immediately.