Mini Chicken Sausage Fritattas

Miniature versions of big things are often much cuter than their cousins and these little fritattas are no exception. Though the recipe from EatingWell calls them mini quiches, I think that fritatta is a little more accurate, since there is no crust. Not to mention that the term “fritatta” is perhaps a touch more current than “quiche”, which seems somewhat reminiscent of the ’70s to me. Whatever you choose to call them, these little bites are perfect for snacking or served as an appetiser at a party.

I used a chipotle chicken sausage from Trader Joes and really liked the extra spice, so look for a spiced sausage to start with. Chipotleadded a nice bit of heat. Feel free to use beef or pork, if you prefer, though chicken is my favorite. There is a good ratio of filling to egg in these and I don’t think you can beat them for a party-sized snack. They are best warm, but are also excellent at room temperature, so once you put out a tray of them, you don’t need to rush back to the kitchen to heat them up repeatedly.

The fritattas are quite easy to make. Simply remove from sausage from its casing and brown in a skillet, mix in a few extras and add to a “batter” of eggs and milk. Keep your egg “batter” in a measuring cup with a spout, so it is easy to pour into the greased muffin tins. I found that I needed to make sure that my pan was very well greased between each use to prevent the fritattas from sticking. They can be made in advance and refrigerated for up to three days, but remember to keep a sharp eye on them when reheating; too long in the microwave can turn eggs rubbery.

Mini Chicken Sausage Fritattas

8 ounces spicy chicken sausage, casings removed

1/4 cup chopped green onions

1/4 cup shredded cheddar cheese

6 large eggs

1 cup milk

salt and pepper to taste

Preheat oven to 325F.
Thoroughly grease a mini muffin tin.
In a skillet with a bit of oil, cook sausage over medium heat, breaking it up slightly and cooking until browned. Place into a medium bowl and allow to cool for 5 minutes. Stir in green onions and cheddar cheese.
In a large bowl, beat eggs and milk until smooth. Transfer to large measuting cup with spout.
Pour egg mixture into each mini muffin cup, filling about 3/4 full. Place 1 – 1 1/2 tsp sausage mixture into each cup.
Bake at 325 for 10-12 minutes, until set.
Remove to a wire rack to cool before storing.
Makes 3 dozen mini fritattas.

10 comments

  1. Thanks..I tried it and it came out nice..

  2. Oh these are so yummy :-) Love your blog come here regularly ..

  3. I adore these things…it’s my opinon that any regular dish can be scaled down to bite-size, and mini quiches/fritattas are perfect examples.

    They look wonderful, and now you’ve got me thinking about what’s kicking around in my freezer!

  4. What a reat idea! Looks wonderful.

  5. Sorry-GREAT idea.

  6. Mini frittatas are so fun to eat! Great recipe

  7. What a great recipe! I got a new muffin pan for Christmas and was looking for something new and exciting to make in it. I think I just found it!

  8. Harsha – Glad you liked it!

    Kaliblue – Thanks for dropping in. I just love the look of these

    Stephanie, Fran, and Joe – Bite sized things are just so fun! And you really can’t go wrong with a recipe like this either. I know that Stephanie will find something in her freezer to put in them.

    Michele – Make sure to grease the muffin tin well so they’ll pop right out.

  9. Hi – Lurker here! It’s funny that you highlighted these on your site because I read a similar recipie on a low carb sight that I frequent and somehow even though the ingredients are similar yours look better to me! I will try them out! :)

    Michelle

  10. This is a really good idea. Always love things you can make ahead- and brunchy things of that ilk are hard to come by.
    It might be nice to make miniature spanish-style tortillas (cooked potatos, onions, parsley, smoked spanish paprika in the egg). They could be room temperature tapas/appetizer things, and you wouldn’t need to reheat-unless you wanted to.

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