Ingredients
12
12 servings
- •4 tablespoons extra-virgin olive oil, divided
- •½ pound Smithfield® Breakfast Sausage
- •1 red bell pepper, diced
- •1 green bell pepper, diced
- •12 eggs
- •¼ cup grated Parmesan cheese
- •1 teaspoon hot sauce (such as Tabasco®)
- •Salt and pepper
- •Olive oil cooking spray
- •2 cloves garlic, chopped
- •3 tablespoons grated onion
- •½ teaspoon dried oregano
- •1 cup crushed tomatoes
- •½ cup shredded mozzarella cheese
- •A small handful flat-leaf parsley, chopped
- •Fresh basil leaves, torn
Instructions
- Preheat the oven to 350 degrees F.
- Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
- In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
- Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.
Nutritional Facts
Per 12 servings
- Calories: 198
- Carbohydrate: 4g
- Fat: 15g
- Fiber: 1g
- Protein: 12g
- Sugar: 1g
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