By Gina Grad
November 9, 2018

I love breakfast food. Like any time of day. But sometimes it’s nice to shake things up a bit. Behold...the frittata cup! There are lots of takes on the “egg muffin” but mine is simple and and tasty and loaded with veggies. (Feel free to change up whatever veggies ya like!)

Pork breakfast sausage
Of course egg!
(Breakfast sausage generally is full of spices and - lotsa salt - so I tend to let the sausage do the talkin’ in the flavor department.)

Ok here’s how it’s gonna go down:
- Brown breakfast sausage
(If you’re not cooking with the delectable Butcher Box offering, you may need to season! Try a combo of onion powder, garlic powder, salt, pepper and nutmeg).

- Soften 1 bag of frozen broccoli (feel free to use fresh but I like the way the frozen is chopped.)

- Sauté 8 ounces of chopped mushrooms and half an onion - set aside after sautéing.

- Line muffin tin with cupcake liners

- Start filling!

Broccoli first...

Then sautéed mushroom / onion combo...

Then crumbled sausage...

Then shredded cheese and chopped chive...

Then finally pour whisked egg into each cup. (For a dozen muffin cups, use either one egg per cup or whisk a few splashes of heavy cream with 10 whole eggs and pour mixture 1/2 to 3/4 of the way up!)

Pop in the oven in 350 for 20-30 minutes.
Check to make sure the center is dry by poking it with a fork and making sure it comes out clean.

Let cool for a few minutes and serve!

*If you have any leftover sausage, cheese or chive, sprinkle over the top!

After that, you can stick’em in the freezer or store in an air-tight container and eat throughout the weak!