1cupcooked crumbled breakfast sausage, bacon or diced ham
1/2teaspoonground black pepper
Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
Whisk together the eggs and egg whites in a large bowl. Add in chopped bell peppers, onion, spinach, cooked breakfast sausage and salt and pepper. Stir to combine.
Pour the egg mixture into each muffin tip cup, leaving about 1/4″ from the top.
Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.
All meat should be precooked before adding to egg mixture.
To make without meat, try substituting mushrooms.
For a yummy addition, mix in 1/2 cup shredded cheddar cheese.
A silicone muffin pan will be your best friend when making mini frittatas! I've found that they tend to stick less. However still definitely make sure you spray the silicone tin with nonstick spray!
I think it's easier to add raw veggies into the egg mixture (since they cook in the oven anyways). However you can saute the veggies beforehand if preferred. Simply saute on the skillet until tender, then place 1 heaping Tablespoon into each muffin cup. Then pour egg mixture on top and bake.
To refrigerate: Store in an airtight container or bag in the fridge for up to 5 days.
To freeze: Wrap individually in plastic wrap or foil, then place in a freezer bag. Store in freezer for up to 1 month.
To reheat: If frozen, defrost in the fridge overnight. Reheat in the microwave for about 30 seconds, or until warm throughout.