Midlo Mom's Musings: Healthy Breakfast Frittatas

Healthy Breakfast Frittatas

I have been wanting to make some Breakfast Frittatas, or as we are more likely to call them in the south, Breakfast Muffins. I decided to name them Frittatas because many folks associate muffins with somethings sweet and these are definitely NOT sweet! They are savory and tasty, healthy, carb free and high in good for you protein. This recipe makes 12 individual frittatas. I ate 2 this morning, my husband ate one, but he had an English Muffin with his. I am trying to watch my carbs, my biggest healthy eating challenge, so any time I can get satisfied without eating bread, pasta or potatoes, I am happy!

These come together pretty quickly -- and the prep is relatively easy. I hear you can freeze these, but I have an idea ours will disappear within the work week, reheated easily in the microwave. Also, feel free to substitute the vegetables that you like. What I used here was what I had on hand on a Monday morning after a busy weekend, filled with friends, cooking and gardening. Next time I do this I think I'll try a mixture of spinach, onions and maybe a little feta cheese for something different. Broccoli, cheddar, onion and bacon would be good too. OH, and how about a Southwestern Style one, served with salsa? The possibilities are endless! Stay tuned, I'll post what else I come up with!

And, Weight Watchers, these weigh in at only 2 Smart Points per piece! Win, win!! To keep the points at 2, don't alter the amount of cheese, eggs, milk, sausage and olive oil. The rest is "free" so you can play around with that to your hearts content!

Healthy Breakfast Frittatas
makes 12 "muffins"

6 large eggs
1/4 cup 1% lowfat milk
8 ounces turkey breakfast sausage (I used Wegmans)
1/2 c. chopped onion
1/2 c. chopped roasted red pepper, packed in water
1 small can sliced mushrooms
2 ounces Cracker Barrel Extra Sharp 2% Cheese
1 tsp. olive oil
Kosher salt
Fresh cracked black pepper
Hot sauce to serve, if desired
Non-stick cooking spray (like Pam)

In a non-stick skillet over medium heat, cook the sausage, breaking it up and crumbling it as you cook until browned with no pink showing. Remove the sausage to a paper plate lined with a paper towel to remove any excess fat. Preheat your oven to 350 degrees.

Drain excess fat from the sausage.

Add the olive oil and onions to the skillet. While the onions begin to soften, beat together the eggs, milk, cheese, salt and pepper. Add the mushrooms and peppers to the onions in the skillet and saute' together for a few minutes.

Remove the skillet from the heat. Spray your muffin tin thoroughly with non-stick cooking spray. Add the sausage, divided evenly to the the bottom of each muffin cup -- it's about a Tablespoon of sausage per cup. Add the veggies on top of the sausage, making sure there is a little of each vegetable in every cup. Lastly, gently pour the egg mixture over the sausage and veggies. I found it is about a scant 1/4 cup egg mixture to each muffin cup.

Bake for 22 minutes at 350 degrees. Let the "muffins" cool in the tin at least 5 minutes or they will break up. We liked ours served with a little hot sauce, but they were good without it too! Yummy!