Mini Fritattas With Sausage & Asparagus

• 8 whole Large Eggs
• 1/2 cups 2% Milk
• 1/2 teaspoons Fresh Ground Pepper
• 1/4 teaspoons Sea Salt
• 2 whole Spinach Chicken Sausage Links Cooked And Diced
• 1 cup Diced And Sauteed Asparagus
• 1/3 cups Freshly Grated Parmesaen
• 2 Tablespoons Chopped Fresh Italian Parlsey

1. Preheat the oven to 375 degrees F.
2. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the cooked sausage, asparagus, cheese, and parsley.
3. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

eggs, milk, fresh ground pepper, ubc, chicken sausage, fresh italian parlsey

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mini-fritattas-with-sausage-asparagus-2/ (may not work)