Mini Frittatas

• 1 pound Breakfast Sausage
• 1 whole Small Sweet Onion
• 14 whole Eggs, Beaten
• 3 Tablespoons Fresh Flat Leaf Parsley, Minced
• 6 ounces, weight Shredded Sharp Cheddar Cheese
• 1/2 cups Whole Milk

1. Finely dice the onion, and start to brown it in a pan over medium heat. When onion is half done, add the breakfast sausage, season with salt and pepper, and cook until sausage is no longer pink, breaking up the sausage as you go. I use a 1-pound log of Jimmy Dean breakfast sausage, but any brand will do. Once sausage is cooked, drain as much grease as you can, and set the sausage aside to cool completely.
2. Once sausage is cooled, preheat the oven to 375 degrees.
3. Mix eggs, milk, parsley, and cheese. Add salt and pepper to taste. Add the sausage mixture, and stir. Break up sausage pieces as small as you can.
4. Spray mini muffin pans with nonstick cooking spray. Fill each muffin cup 3/4 full. Bake at 375 degrees for 8 to 10 minutes or until cooked through and it looks set on top. I made 1 mini frittata to start, and tasted to make sure it was good, then made the rest!
5. I found that as I got towards the end of the process, and was getting to the last of the egg mixture, I had to add in a few more eggs to make it more liquidy.
6. These are super simple to make, and taste really good! You can swap out the sausage for ham or precooked bacon, take out the onion, add peppers, swap the cheddar for parmesan ... use your imagination!
7. These freeze well. Once cooked, cool completely, put in a plastic ziptop bag, seperate the layers with waxed paper! Once thawed, warm in the oven.

sausage, sweet onion, eggs, fresh flat leaf parsley, cheddar cheese, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mini-frittatas/ (may not work)