Alternate flavors so breakfast is different every day!
Make This Recipe
- Olive oil cooking spray
- 12 Eggland’s Best eggs (Large)
- ¼ cup milk
- Salt and pepper, to taste
- 2 slices deli-sliced ham, chopped
- ¼ cup shredded cheddar
- 2 teaspoons fresh dill, picked and chopped
- 2 links sweet Italian sausage, casings removed and browned
- 2 tablespoons store-bought pesto
- ¼ cup grated Parmigiano-Reggiano
Preheat oven to 375 F.
Spray each cup of a 12-cup muffin tin with olive oil cooking spray.
In a large mixing bowl, whisk the Eggland’s Best eggs with milk and season with salt and pepper.
Carefully pour the eggs into each cup of the muffin tin ¾ of the way to the top (a ladle makes this an easy job!).
Divide ham evenly and place it on top of 6 of the egg cups. Follow with cheddar and dill.
Divide browned sweet Italian sausage evenly and place on top of the remaining 6 egg cups. Follow with pesto and Parmigiano-Reggiano.
Bake until puffed up and cooked through, about 12-15 minutes.
If taking to-go, let the mini frittatas cool and pack in plastic bags or glass containers, making sure to alternate flavors so you’re not having the same breakfast every day!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 mini frittata|
|Saturated Fat||4 g|