This morning I was so busy that I didn’t take time for breakfast. By late morning I was starving, but I’m counting calories and didn’t want to overdo it. What to do, what to do? I decided I do brunch.
I’m also eating a high protein diet at the moment, so I thought a frittata would be perfect. I love frittatas but tend to eat too much when I make one.
Ah, individual frittatas.
Yes, individual frittatas are perfect for portion control. I can refrigerate them for up to 3 days, or even better, freeze them and just get out what I want for breakfast, brunch, or just a good protein snack after my workouts.
I also love sausage. Yum. And Jimmy Dean Sausage Crumbles are becoming a staple in my home… check out my Bow Tie Pasta with Jimmy Dean Sausage Crumbles in a Tomato Cream Sauce I made a few weeks ago. They’re already pre-cooked so all you have to do is add them to your favorite recipes.
Can you say, “Time-saver?” As a busy mom, I can use all the time saving I can get. Okay, back to the frittatas….
With the eggs and the sausage, I’m getting a good source of protein. My favorite frittata recipe is very basic, because oftentimes, I think less is more. I want the flavors of the ingredients to shine and the marriage of eggs, sausage, potatoes, and onions are divine together.
By the way, do you know what makes a frittata? It’s potatoes. If you don’t add potatoes, it’s a quiche.
- cooking spray
- 1 tablespoon butter
- 4 – 6 medium potatoes
- 1 large sweet onion
- 1/2 – 1 cup Jimmy Dean Sausage Crumbles
- 6 eggs
- 1/2 cup Skim milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded Cheddar cheese (optional)
- Preheat oven to 350 degrees F. Spray 18 muffin cups with cooking spray.
- Heat butter in a skillet over medium-high heat; cook and onions until softened, 5 to 10 minutes.
- Thinly slice potatoes (I used a mandolin) and add them to salted boiling water and boil for 10 minutes.
- Drain potatoes.
- Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked onions and Jimmy Dean Sausage Crumbles into egg mixture.
- Add a layer of potatoes into the muffin cups
- Spoon about 1/4 cup mixture into each muffin cup (you can also add the potatoes on top of mixture instead of the bottom).
- Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
Since I’m watching what I eat, I used skim milk, but you can substitute your favorite milk and you can saute the potatoes in a little olive oil if you like. It’s great that way, but since I’m cutting down on calories any way I can, I boiled mine.
I enjoyed my Individual Frittatas with Jimmy Dean Sausage Crumbles with a slice of tomato and a few strawberries. It made the perfect brunch.