Breakfast in bed is a birthday tradition in our house, and I recommend everyone start this tradition! Last year Alex whipped up his own version of mini frittatas and I was very impressed. I love the light airy texture of frittatas and these mini frittatas make serving a crowd effortless. This recipe can easily be altered with different meats, vegetables, and cheeses. I have also tried a version with bacon and sharp cheddar, but nothing beats the lightness of turkey breakfast sausage. Enjoy! xoxo
Images via Alex Phillips.
5 eggs
1/4 cup milk
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
1 shallot, chopped finely
1/2 cup mushrooms, chopped finely
1/2 pound turkey breakfast sausage
1/2 cup Asiago cheese, shredded
Preheat oven to 350 degrees and grease 12 muffin tins, set muffin tins aside. Whisk eggs, milk, salt, pepper, and paprika until well combined. Pour egg mixture evenly into the prepared muffin tins. In an oiled skillet, sautee the chopped shallot and mushrooms until tender. Add turkey sausage to the skillet and cook until browned. Evenly spoon sausage mixture into each muffin tin on top of the egg mixture. Top each muffin tin with a pinch of shredded Asiago cheese. Bake for 16-18 minutes until tops are slightly browned. Best served warm.
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