Muffin Tin Frittatas On A Monday

I came home from teaching with an intense craving for eggs. I know I said lentils were one of my lovers, but eggs are up there. At least today. At least right now. On a typical Sunday I might cook a few veggies, a grain, a soup, a slow cooker meat and some muffin tin frittatas to get me through the week of eating and food decision making. But since I was heavy riding on the PMS train yesterday it took a lot of my energy to cook veggies alone and I didn’t have it in me to make a stop in frittata town. As I walked home from work today I felt my energy coming back, at least for a little, at least enough to make some eggs.

Using my favorite apple maple Al Fresco chicken breakfast sausage links (they are a fridge staple) I added a pop of sweet to this savory breakfast treat (or ultimate on the go snack as they’re so easy to pack) along with frozen spinach sauteed with olive oil. Of late I’ve been experimenting with egg whites and proportions since my father is on the egg white train for health reasons and I like my cooking to be supportive. Since I added so much spinach and flavorful chicken sausage here, the deep yellow hue of the egg and the fatty heft that it offers isn’t missed at all. The chicken sausage and spinach compensate and marble the eggs with so much color that the yolk isn’t missed.

Easy enough to make on a Monday after work or on a weekend morning, I love these because they keep all week in the fridge and can also be wrapped and stored in the freezer for future eating. These bad boys are worth the 20 minute cooking investment for the return you get - a hassle free on the go meal and snack. I mean? It’s worth it. For dinner I often pair these egg cups with a big salad, a hearty slice of avocado toast or a freezer soup and call it a night . See, your cooking is a gift that can keep on giving.

Get in the kitchen.

XO

Muffin Tin Frittatas

3 whole eggs and 9 whites
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1 1/2 cups frozen spinach, thawed and mixed with 1 tablespoon of olive oil and a pinch of salt
4 Al Fresco breakfast sausages cut into thin rounds, I used the apple maple variety to add a touch of sweet to make this a savory and sweet tasty breakfast bomb *you can use any variety of sausage, chicken sausage or even diced Canadian bacon or ham - improvise
Salt + freshly ground black pepper
Non-stick spray

Pre-heat oven to 375 degrees
Prepare muffin tin by coating 9-10 cups with non-stick spray and put aside
Lightly brown sausage in a pan and put aside
Whisk eggs with a pinch of salt the baking powder and baking soda and continue to whisk until dissolved
Add a pinch of salt and freshly ground pepper and pour into a measuring cup for ease of distributing
Grab the muffin tin and fill each cup 3/4 of the way full with the egg mixture
Add a heaping tablespoon of spinach to each muffin cup and top with chicken sausage
Bake in the oven for 20-22 minutes until the middle of the egg is set
Allow to cool and store in a glass container for up to 5 days
Can be wrapped in plastic wrap, stored in a ziplock bag and frozen for up to 1 month