Muffin Tin Sausage and Broccoli Fritatta

Ok... I know... it has been almost a year and a half since my last post... I really wanted to change that this year, I mean, it was on my list of resolutions! But alas, here it is March and I am finally getting around to posting something. Thankfully the reason I haven’t posted anything is because I have been happily chugging along with regular life, homeschooling, loving my family, friends and pets (yes, I am including the chickens as pets).

Since we are just as busy as ever, I love using this cabin fever time of year to meal prep for busier days. When the weather is ugly, we hit hard on our homeschooling. When the weather has its nice moments this time of year, the kids love to be outside, carefree and muddy.

This is the perfect time to prep meals for the future! (Lets just be honest, I’m prepping for the days I feel like being lazy, just as much as the busy days...)

Today I prepped a breakfast food, mostly because I love a fancy breakfast but I don’t love getting up in the morning. Also, 90% of the time, my meal prep time is simply making a double portion of whatever the kids like, feeding them half and freezing the other half.

Muffin Tin Sausage and Broccoli Frittata

I used ingredients I already had so you could absolutely substitute your favorite foods.

1lb Sausage (Or bacon)
2+ cups frozen Broccoli florets (My kids love broccoli, so I use more when I can)
6+ grape tomatoes (Any tomatoes work)
18 eggs
1/2 cup milk
Salt and Pepper to taste
1 1/2 cups shredded cheese (this is approximate, I used about a tablespoon for each of the 24 frittatas)

Preheat your oven to 350. Coat two muffin tins with cooking spray and set them aside.

Next, brown your sausage well. While you are working on your sausage, rinse your frozen broccoli under some hot water to thaw it.

I chopped off all of the stems and cut the florets very small. I feel like they cook through a little more efficiently when I do that.

I cut my grape tomatoes into fours, but if you are using larger tomatoes, I would dice them evenly.

It is time to start assembling these bad boys.

I start by putting the sausage on the bottom, then the broccoli then the tomatoes. The order really doesn't matter, that is just the way I like to do it, because its pretty.

Try to assemble your muffin cups without the toddler eating all the broccoli. If you aren't careful, you will get this look and it will be hard to give a firm no.

I didn't plan well and had to wash my eggs before I could finish, but I can't lie, this is a sight that makes me happy. All the different color eggs fresh from our family chickens... so cool...

The egg mixture is very simple. Just crack all your eggs into a bowl, add the milk, salt and pepper. The amount of salt you add will be determined by the saltiness of the sausage/bacon.

Pour your egg mixture into each muffin cup just below the top edge. Sprinkle about a tablespoon of cheese on each one. Less is more on this one. We just want a taste of cheese, too much ruins the texture.

Bake them for about 22 minutes, or until completely set. You don't want them to be runny in the middle.

Take them out of the oven and let them set for a few minutes to cool, the inside is hot like fire.

Serve them or take them out of the pan to cool completely for freezing.
Package about 12 of them into a gallon sized freezer bag, get as much air out as you can and toss them into the freezer.

I reheat them in the microwave for about 45 seconds to a minute each.

I have no idea how long you can leave them in the freezer, we always burn through them pretty quickly. I would assume that they will lose their texture after a few months.

There, I fed the kids half, froze the other half. Two meals, one breakfast worth of effort.