There’s something about a warm breakfast during the winter months, especially on a weekday. I sit at the kitchen table, eat my breakfast, sip a cup of tea, and get prepared for the day. It beats the socks off waking up, maybe eating cereal or a breakfast bar, and running out the door.
I like to use a combination of whole eggs and egg whites in these little gems. You could easily substitute 4 whole eggs (if you aren’t the egg white loving type), or 8 egg whites (1 cup) if you are looking to ditch the yolks all together. I typically make these mini frittatas on a Sunday so I can have them ready for busy weekday mornings. They will store well in your refrigerator for 3 days and are easily reheated in your microwave. Eat them on their own, or sandwiched between an English muffin. These mini frittatas are great for entertaining as well as being very family friendly.
These sausage, spinach and Gruyere frittatas are my favorite version, but feel free to play around with your additions. I make a spinach, feta, and sun-dried tomato version that is dynamite. Use what you have on hand, or plan ahead and use your favorite combination of meat, veg, and cheese. Warm breakfast…always makes me happy.
Ingredients:
- Non-stick cooking spray (or 1 tsp olive oil)
- 1/4 lb breakfast sausage (roughly 4 links or patties)
- 3 whole eggs
- 3 egg whites
- 1/4 cup skim milk
- 1/3 cup fresh chopped spinach (large stems removed)
- 1/4 cup Gruyere cheese, shredded
- Salt and freshly cracked black pepper, to taste
Directions:
Pre-heat oven to 350 degrees F.
Heat skillet over medium heat and spray with non-stick cooking spray. Cook breakfast sausage (remove sausage from casings if using links) until cooked through, about 5 minutes, crumbling the sausage as it cooks. Remove sausage from skillet and drain excess oil on a paper towel. Reserve.
In a medium size mixing bowl, whisk eggs and egg whites until well combined. Add milk, spinach, salt, and pepper, and whisk again.
Prepare a six cup muffin tin by spraying it with non-stick cooking spray. Evenly distribute the reserved sausage and the Gruyere cheese among the 6 muffin cups. Evenly distribute the egg and spinach mixture on top of the sausage and cheese. Bake for 18-20 minutes until cooked through. Serve warm or at room temperature.
Servings: 6 (serving size: 1 frittata)
Note: Frittatas can be stored in your refrigerator for 3 days and reheated in your microwave. To reheat, place frittata on a plate in your microwave and cover with a paper towel, microwave for 1 minute.
Note: You can easily double the recipe to fill a 12 cup muffin tin.
Emily Always Cooks 
Cute!