Creating a breakfast masterpiece feels impossible on early morning school days. I’m usually so tired that I’m not sure if the stretchy workout pants I pulled on while half asleep are inside out. The truth is, it doesn’t matter because I’m not going to workout anyway. The stretchy workout pants are out of respect for my kids who begged me to stop wearing pajamas to school drop off.
You know those images of moms dressed in a nice outfit and serving the perfect breakfast to their children before school? That’s not me. Breakfast at my house is more like Survivor meets the Amazing Race. The kids are lucky to get a bite to eat between dragging themselves into the shower, searching for their socks, and stuffing last night’s homework into their backpacks. It’s not a pretty picture but that’s the real deal on mornings in my house.
Making mini frittatas came out of the guilt I felt watching my kids shovel dry cereal into their mouths day after day. Long gone were the September mornings of getting them off to a strong start with beautifully scrambled eggs, fresh fruit, and piping hot breakfast sausage. It dissolved into the kids choosing between the blue box, the yellow box, or the white box. I knew things had to change when my kids started asking questions like:
“Ugh. Cereal again?”
“Isn’t breakfast the most important meal of the day?”
Oh, and the dreaded, “Didn’t you go to culinary school?”
These lovely little frittatas will get you out of your weekday breakfast rut and totally change up your breakfast game. They are a killer make-ahead breakfast option that taste à la minute. These gorgeous Mini Frittatas are loaded with delicious chicken apple sausage, onion, spinach, and tomato. These mini frittatas will change how you and your kids feel about breakfast!
- 9 eggs
- kosher salt
- olive oil
- ½ small onion, cut in small dice
- 1 tomato, seeded and diced
- 2 cups spinach
- 6 ounces Aidelles chicken apple sausage, cooked
- Preheat oven to 350 degrees.
- Crack eggs into large measuring cup. Whisk eggs lightly. Lightly season with season with salt and pepper. Set aside.
- Sauté onion, tomato, and spinach on medium low heat until softened, about 5 minutes. Lightly season with salt and pepper.
- Place heaping Tablespoon of cooked sausage in each muffin cup in a regular size, nonstick muffin tin.
- Add 1 Tablespoon of softened vegetables to each muffin cup.
- Fill each cup with egg mixture.
- Bake 12 minutes or until eggs set.