Breakfast or snacks on-the-go

This month, we’re sharing a recipe for delicious mini frittatas. They’re versatile enough to eat for breakfast, lunch, or dinner and of course they’re great for snacking, right out of the fridge.

Happy cooking!
Frittatas
6 eggs
6 egg whites
1 bell pepper, chopped
1/2 onion, chopped
1 cup spinach, chopped
4 sausage links, chopped
3 pinches of sun-dried tomato
Mozzarella cheese (optional)

Place whipped eggs in a bowl and chop up veggies, sausage, and sun-dried tomato. Grease your muffin tin then pinch a small amount of spinach, sun-dried tomato, onion, sausage link, cheese and pepper into each tin. Pour in eggs until each muffin tin is 2/3 full.

Bake at 350 degrees for 20-25 minutes. Makes 12 muffins.

Nutrition Facts for 1 muffin (including cheese): 4.8 grams of fat, 6.1 grams of protein, 1 carbohydrate.

**You can also use an 8×8 pan. Place all ingredients together, grease pan, and bake at 350 degrees for 30-35 minutes. Cut into 9 squares.