Merguez Frittata Muffins – Perfect Picnic Food
Easy frittata muffins are perfect for brunch, any party or picnic.
Servings: 18
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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