Frittata Muffins

Active Time:  20 Minutes Total Time:  50 Minutes Yield:  12 Frittatas

This recipe allows you to make frittatas for people who like different items. You can substitute chopped aspargus or artichoke hearts for peppers and you can make a meatless version by cooking vegies in butter. Any cheese works well in this also.

RECIPE INGREDIENTS 6 Slices Bacon, Fried Crisp 6 Heat and Serve Sausage Patties, Browned and Crumbled 6 Small Mushrooms, Diced 2 Green Onions, thinly sliced, use white and green parts 1/2 Cup finely diced, red, yellow, green, orange peppers 6 Extra Large or Jumbo Eggs  3/4 C Whipping cream 1/2 tsp Salt 1/4 tsp pepper 8 oz grated sharp cheddar cheese, divided Fresh cut fruit

DIRECTIONS

Pre-heat oven to 350 degrees and lightly spray muffin tin with non-stick spray or lightly grease.

In a medium skillet, cook the bacon until crisp and drain on paper towel, then cook the sausage until browned, drain and crumble. Reserve 1 tbs of pan drippings.

In the same skillet over medium heat, cook mushrooms for 1 to 2 min in reserved pan drippings from bacon and sausage.

Remove from Skillet and add peppers and cook 2 - 3 min stirring often. Add onion and cook for another minute. Remove from heat.

This can be done the night before and refrigerated until ready to assemble.

To Assemble:

Divide onions, peppers and mushrooms into lightly greased muffin pan. Divide sausage and crumbled bacon into the muffin pan.

In a mixing bowl, combine eggs, cream, salt, pepper and 6 ounces of the cheese. Pour into the muffin pan and sprinkle remaining cheese on each of the muffins.

Bake for 30 minutes or until a sharp knife comes out clean when inserted near the center.

Serve with fresh cut fruit.

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