Frittata Cups
I’m sensing a theme of prep once, eat for a few days type meals this summer. As my kids get older, they don't always follow the same schedule which makes meals and snacks feel like they happen ALL. DAY. LONG. Foods that I can prepare and then easily reheat or hand out as hunger dictates make my life (and my dish washing capacity) much easier. These individual frittata cups reheat in the oven in a few minutes and are endlessly customizable. I added some sneaky extra protein with the yogurt and collagen, which doubles as a way to keep the eggs from drying out and getting that unsavory overcooked egg flavor.
Ingredients:
12 eggs
1 cup greek yogurt
1/4 cup collagen powder
1 teaspoon salt
pepper to taste
1/2 cup grated raw cheddar
1 pound ground chorizo sausage, crumbled and browned in a pan
Directions:
Preheat your oven to 425 degrees F and line a muffin pan with parchment liners. In a large bowl whisk the greek yogurt and collagen together. Add the eggs, salt, and pepper and whisk well. Add the cooked sausage and grated cheese and mix until combined. Use a 1/2 cup measuring cup and scoop the mixture out, making sure to get the sausage and cheese that has sunk to the bottom! Pour into the muffin liners. You want to keep the mixture around the 3/4 full mark since they will puff up as they cook. Pop them in the oven for about 15 minutes. A light touch in the center will be firm and not jiggly. They will cook slightly as the cool. Let them cool a bit before taking out of the muffin pan. You can eat some right away and store the rest in the fridge. You can easily heat them up by popping them on a baking sheet at 375 for about 8 minutes until they are warmed to the center. You can also double the recipe once you’ve decided if you like them and freeze some for mornings in dire need of quick protein!
