What’s a brunch menu without a bit of eggs, meat and cheese? We love frittatas and often I will bake them in individual ramekins or muffin tins. They are good for any meal or snack and they can easily be customized to your liking. My one caution is that you go easy with the salt. The ¼ tsp called for in the recipe is plenty. Keep in mind that the sausage and cheese both add a bit of natural salt to the recipe.
Hubby loves potatoes and even though this is a Mother’s Day menu I thought I’d serve these as well. I love my honey to pieces but dicing potatoes isn’t my favorite thing to do. I made this last recipe as easy as possible. It starts with a bag of frozen hash browns. They were cooked according to package directions and after they were nicely browned I tossed in a 1 ½ tsp of rosemary. Easy peasy right?
- 1 lb bulk Italian sausage
- 8 eggs
- ⅓ cup milk
- ½ tsp pepper
- ¼ tsp salt
- 1 TBS butter
- ¼ cup diced red and green peppers
- 2 minced green onion
- 2 TBS parsley, minced
- 1 cup sliced and cut in strips Provolone Cheese (4 oz)
- Heat oven to 350°F.
- In 10-inch ovenproof nonstick skillet, cook sausage, peppers, parsely and green onions over medium-high heat 10 minutes, stirring frequently, until no longer pink.
- Drain and remove sausage, and vegetables to a bowl and set aside.
- Wipe skillet with paper towels.
- In medium bowl or blender beat eggs, milk, pepper and salt with whisk until well blended.
- In skillet or baking pan, melt butter over medium heat; remove from heat.
- Pour half of egg mixture into skillet.
- Sprinkle with cooked Italian sausage and cheese, then top with remaining egg mixture.
- Bake uncovered 23 to 25 minutes or until set.
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