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Mrs. HB’s Make Ahead Breakfast Frittata Muffins

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  • Author: Mavis Butterfield



8 Eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon parsley, dried
1/4 teaspoon pepper
1/3 cup cheese, shredded {I used a monterey jack/cheddar mix}
1 sausage or 3 slices of bacon, chopped
1/4 cup zucchini, chopped
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped


Preheat oven to 350 degrees. Grease muffin tins with cooking spray.

In a large bowl combine eggs, milk, salt, parsley, pepper and cheese. Whisk together and set aside.

Over medium heat saute the sausage, zucchini, pepper and onion. Remove pan from heat, cool slightly and then stir into the bowl with the egg mixture. Fill muffin tins 3/4 full {I like to use a 3 tablespoon scoop for this} and bake the mini frittatas for 18- 20 minutes or until they are lightly browned. Serve warm and freeze the leftovers for a busy weekday. This recipe makes 12 muffins.