Description

This bundle includes the basics for baking up a pan of fluffy eggs dotted with savory pork breakfast sausage, sweet caramelized onions and peppers. Brunching with friends? - Dress it up with herbs and cheese, and serve with fresh fruit plus a basket of pastries.

Frittatas are the meal prep answer when you need protein to kick start the morning, but you're short on time. Whip up a batch of mini frittatas made in muffin pans for high-protein bites on-the-go. Just pop them in the microwave and enjoy. Pro tip: Mini frittatas are great for the kiddos, too. Customize the toppings for their very own kid-sized breakfast bites.

Serves up to 8. Frittata can be prepared in single portion and smaller batches, if desired. (Dairy Free, Gluten Free & Nut Free)

Includes:

• 1 pound Pork Breakfast Sausage 
• 1 dozen Local Pasture Raised Eggs 
• 1 count Yellow Onion
• 1 count Purple Bell Pepper

You will need:

• Oil or butter of choice
• Milk, Half & Half, Heavy Cream or Milk Alternative
• Salt and pepper

Optional:

• Shredded or crumbled cheese (cheddar, gouda, jack, feta or chevre)
• Chopped spinach, kale or other greens
• Cooked potatoes, squash, broccoli or other leftover veggies

Hands on Time: 20 minutes; Total Time: 40-50 minutes

INSTRUCTIONS

NOTE: Thaw breakfast sausage in the refrigerator 1-2 days before cooking. 

STEP 1  Preheat oven to 350°F and prepare the vegetables. After washing and drying the vegetables, begin by trimming the ends from the onion, then cut in half. Remove the papery outer layers from each onion half, then slice from end to end into about 1/4-inch strips. Discard stem and seeds from the peppers, then dice or thinly slice. Set aside.
STEP 2  In a high-sided, oven-proof skillet set over medium-high heat, add 2 tbsp. butter or oil and sliced onions. Cook, stirring frequently, until onions are well browned (but not burnt), about 4-5 minutes. Reduce heat to medium, season with a pinch of salt, and add 1/4 cup water. Continue cooking the onions, stirring occasionally, for about 10 minutes or until the water is evaporated, the onions are cooked down and reduced by about two-thirds the volume and deep brown in color. Transfer to a clean plate or bowl.
STEP 3  Return the skillet to the stove over medium-high heat and add 1 tbsp. oil. When the oil begins to shimmer, add the breakfast sausage and break it up into small crumbles using a wooden spatula. Cook until well browned, about 8 minutes. Meanwhile, as the sausage cooks, beat 12 eggs in a large mixing bowl with, 1/2 tsp. salt, and 1/4 cup milk until thoroughly combined.
STEP 4  Reduce the heat to medium and disperse the caramelized onions over the sausage in the skillet. Add any additional cooked vegetables, if desired, then pour in the egg mixture.  Gently stir with a spatula to combine and distribute the mixture, then sprinkle with cheese (if using) and arrange the sliced peppers on top. Let the frittata cook on the stove top for about 1 minute, then carefully transfer the skillet to the oven. Bake for 12-15 minutes or until the eggs puff and the center is no longer jiggly. You can insert a pairing knife in the center of the frittata to check that it comes out dry. Let cool slightly before slicing.

Cooking Alternatives & Make Ahead: If you don't have an oven proof skillet, you can also use a non-stick or well-greased 9 x 13 baking dish or muffin tins. Layer the cooked ingredients into the pan, followed by the egg mixture, and peppers. Bake for 20-25 minutes until puffed and no longer jiggly. Run a knife around the edge to help ensure that it releases from the pan easily before serving. Store leftovers in an airtight container for 3-4 days or freeze up to 2 months, wrapping individual servings in plastic wrap if desired. Thaw in the refrigerator overnight before rewarming.

Enjoy!

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What's inside

Salt & Time Breakfast Pork Sausage - Default: 1 - Max: 1
Local Pasture Raised Chicken Eggs - Default: 1 - Max: 1
Organic Yellow Onions, 1 lb - Default: 1 - Max: 1
Purple Bell Peppers, 1 lb - Default: 1 - Max: 1