Tuesday, May 6, 2014

Sausage and Gruyere Mini Frittatas



Mother's Day is on Sunday. Do you have anything planned? One of my best Mother's Day memories was hanging out with my mom in Lake Tahoe, CA.  Have you been there? If you haven't, then I highly recommend going. It is absolutely gorgeous year-round. 

Anyway, there is this restaurant called the Beacon. It is right on the lake so it has amazing views and the food is fantastic. But what really makes it special is their signature cocktail, the Rum Runner. It is seriously one of the best drinks I have ever had! 

Well, Mother's Day turned into one...two...maybe three Rum Runners. I don't remember exactly, but I do remember having a fabulous time with my mom. We ate, we drank, and we laughed until we cried. It was honestly one of the best times I have ever had with her.

I wish I could be with her this year to cook her brunch and celebrate. If you are looking for something special to cook on Mother's Day, then make these sausage and gruyere mini frittatas. They are mini omelets baked in a muffin pan. I used sausage and Gruyere cheese, but you could really use whatever you have. I'm sure your mom will love them! Maybe treat her to breakfast in bed? :)

Sausage and Gruyere Mini Frittatas
Servings: 24 mini frittatas (*recipe can be halved)

1 lb. bulk sausage (hot or mild)
2 tsp. extra-virgin olive oil
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
1 tsp. salt, divided
1/2 tsp. pepper, divided
16 large eggs
2/3 cup milk
1/4 cup fresh Italian (flat leaf) parsley
2 cups shredded Gruyere cheese

Preheat the oven to 375°. Grease the wells of two regular muffin pans. In a large skillet, brown the sausage over medium heat, breaking it into small pieces. Drain off excess fat. Transfer the sausage to a plate lined with a paper towel.

Add the oil, onion, bell pepper, 1/2 tsp. salt, and 1/4 tsp. pepper to the skillet. Cook over medium heat until the onions and bell pepper have softened. Remove from heat to cool. 

In a large bowl, whisk the eggs, milk, remaining 1/2 tsp. salt, 1/4 tsp. pepper, and parsley together. Stir in the cooked sausage, onions, peppers, and cheese. 

Transfer ~1/4 cup of the mixture into each well in the prepared muffin pans. Bake for 20 minutes or until cooked through. Let cool at room temperature for 5 minutes before serving. Use a small spatula to remove them from the pan. 

(Gluten-free option: Already gluten free. Yay!)

3 comments:

  1. Thank you my sweet daughter! So many fun times and memories we share! Love you!

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    1. P.S.- Remember when you never would cook at home and now you make THE most wonderful food?

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    2. Ha ha! Thanks!! I learned from the best! xoxo

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