These individual frittatas are so simple to make, and when you make them in ramekins instead of a muffin tin it adds a nice elegance. Perfect for entertaining or special occasions. To make this even easier, you can prepare them in advance and let them chill until you are ready to bake them. You may have to add an extra 5 minutes of cooking time as the ramekins will be cold.
- 1 tablespoon olive oil
- 2 cups pork sausage, crumbled or cubed
- 1 cup onions, diced
- 1 cup red peppers, diced
- 1 teaspoon seasoning salt
- 1 teaspoon chili powder
- Fresh pepper to taste
- Dozen eggs
- 1/2 cup milk
- 1/2 cup shredded Monterey Jack cheese (optional)
Preheat your oven to 400 degrees. Place the olive oil into a skillet and set to medium heat. Add the sausage, peppers and onions and saute for 5 minutes until the meat is browned and the veggies are soft. Add the seasoning salt, chili powder and pepper and stir. Meanwhile, place the ramekins onto a large cookie sheet. When the sausage and veggies are cooked, fill up each ramekin about half way with the mixture. In a large bowl, whip the eggs, milk and cheese (if using) until frothy. Pour over the sausage mixture in each ramekin, leaving about 1 cm space to allow the eggs to rise. Place the cookie sheet with the ramekins on top into the oven and cook for 15-20 minutes until the egg is set. Remove and place 1-2 frittatas on a plate along with your favorite side dish. Hash browns and fruit are nice for breakfast or a side salad for lunch.