Last Updated on January 12, 2020 by Chef Mireille
Merguez Frittata Muffins – Perfect Picnic Food are packed with flavor and perfect to serve at any party or take them along to your summer picnic!
Every few months I participate in a Food Blogger Recipe Swap. I was paired this month with the Cheerful Kitchen and these Taco Muffin Tin Eggs immediately caught my attention. I took her idea for these Frittata Muffins and went Middle Eastern with the flavor profile.
Merguez is a Middle Eastern lamb sausage flavored with cumin, coriander, paprika and other Middle Eastern flavors. I love the flavors in this sausage and buy them whenever I find them. Do you like Middle Eastern flavors as much as I do? How about experimenting more with the flavors of the region!
Middle Eastern Recipes
Lebanese Rishta – Lentil Vermicelli Soup
Lentil Pilaf with Carmelized Onions
Sfoof – Lebanese Semolina Turmeric Cake
Manakish – Za’atar Bread
Whole Wheat Lahmacun – Turkish Pizza
Piyaz – Turkish White Bean Salad
Omani Bamia Stew – Okra Stew
IN THE MAKING – MAKING MERGUEZ FRITTATA
These are also good at room temperature so perfect to take along with you to summer picnic’s.
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It’s also great for breakfast with some fresh berries! If you’re on a low carb diet, these Merguez Frittata Muffins – Perfect Party Food are full of protein and a great way to start the day!
Merguez Frittata Muffins – Perfect Picnic Food
Ingredients
- 1 tablespoon oil
- 8 ½ oz. merguez sausage
- 1 finely chopped jalapeno
- 2 chopped scallions
- 1 cup sliced shitake mushrooms
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped parsley
- 9 eggs
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 chopped plum tomato
- ½ cup grated smoked gouda
- 1 cup grated cheddar cheese
Instructions
- Preheat oven to 350 F.
- Remove merguez from casings and chop.
- In a skillet, heat 1 tablespoon of oil.
- Add merguez. Saute until sausage is cooked through.
- Drain out excess oil.
- Add mushrooms, jalapeno and scallions. Saute until vegetables are softened.
- Add cilantro and parsley. Toss to combine.
- In a bowl, whisk eggs, milk, salt and pepper until combined.
- Add tomato. Add cooked merguez combination and mix until thoroughly combined.
- Add cilantro and parsley. Mix until thoroughly combined.
- Add cheese and mix until thoroughly combined.
- Spray a muffin tin or silicone muffin molds with non stick spray.
- Fill muffin molds ¾ full.
- Bake 20-25 minutes until set.
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