Mini Breakfast Fritatas
When it comes to nutrition, one of our most asked questions is 'What can I have for breakfast? Especially when I don't have time in the mornings?'
So Steve and I thought we would dedicate the next few weeks to giving you all quick and healthy breakfast options, as a bowl of cereal is really not going to cut it!
And here is a real tasty one to start. Presenting these scrumptious Italian-style mini frittatas with tomatoes, chicken sausage, mozzarella and basil that are baked just like muffins, making them super easy to eat on the run!
Now of course there are those out there who are going to say this isn't exactly a quick and easy meal, that's because there is no quick and easy option when it comes to being healthy. When it comes to your nutrition, you must always be prepaired.
"When you Fail to prepare, you are preparing to Fail!"
2 tsp olive oil
2 small white potatoes, peeled and diced
3/4 cup chopped yellow onion
4 2-oz chicken sausage, thinly sliced
2 large cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
8 large eggs
1/2 cup plain yogurt
1 cup shredded mozzarella cheese
1/4 cup chopped fresh basil leaves
Salt and pepper to taste
Preheat oven to 400ºF. Mist a 12-count muffin tin with cooking spray.
In a saucepan on medium-low, heat oil. Add potatoes, onion and salt and sauté for about 10 minutes, stirring occasionally, until vegetables are tender. Add sausage, garlic and tomatoes and and sauté for 2 minutes more. Divide the mixture among muffin tins and allow to cool for about 10 minutes.
In a bowl, whisk together eggs and yogurt. Stir in the cheese, basil and pepper. Divide evenly among muffin cups. Bake for 20 minutes, until puffed and set.
Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet.
The frittatas can be enjoyed hot or cold, and are lovely with a few fresh berries on the side.