Makes 12 servings | Prep Time: 10 mins | Cook Time: 37 mins
Mini frittatas are the perfect, protein-packed way to start the day. They make a great on-the-go breakfast and are also a welcome addition to a leisurely brunch.
1 (16-ounce) package lean Jennie-O turkey sausage
1 tablespoon, plus 2 teaspoons olive oil, divided
1 small red onion, finely chopped
1/2 pound asparagus, trimmed and cut into 1-inch pieces
8 large or 10 medium eggs, at room temperature
3/4 cup milk
¼ teaspoon sea salt
¼ teaspoon black pepper
1 cup shredded mild cheddar cheese
- Preheat oven to 350°. Spray a 12-cup muffin tin with cooking spray and set aside.
- Heat two teaspoons of the oil in a large sauté pan over medium-high heat. Turn heat down to medium and add the turkey sausage and cook, breaking up into small pieces with a spatula, for 8 minutes. Remove from heat.
- In another large sauté pan, heat the remaining 1 tablespoon olive oil over medium-high and add the onion. Cook for 1-2 minutes, until soft. Turn heat down to medium, add asparagus, and cook for 5 minutes, until bright green. Let cool slightly.
- Meanwhile, in a large bowl, whisk eggs with milk, salt and pepper. Add cheese and whisk again. Add turkey, onion, and asparagus to the bowl. Pour evenly into muffin tin, making sure not to overfill. Bake for 23 minutes, until tops are dry to the touch. Enjoy while hot or let cool and transfer to an airtight container and place in the refrigerator for up to 4 days.