Mini Pizza Frittatas in Muffin Tins

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• ½ pound Smithfield® Breakfast Sausage
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 12 eggs
• ¼ cup grated Parmesan cheese
• 1 teaspoon hot sauce (such as Tabasco®)
• Salt and pepper
• Olive oil cooking spray
• 2 cloves garlic, chopped
• 3 tablespoons grated onion
• ½ teaspoon dried oregano
• 1 cup crushed tomatoes
• ½ cup shredded mozzarella cheese
• A small handful flat-leaf parsley, chopped
• Fresh basil leaves, torn

Step 1

Heat your oven to 350°F. While it warms up, heat a little olive oil in a pan over high heat. Toss in the sausage, breaking it up as it cooks, and let it brown for about 5 to 7 minutes. Then add the chopped peppers and cook everything together until the peppers are nice and soft, which should take another 5 minutes. Once done, take the pan off the heat and let it cool down a bit.

Step 2

In a big bowl, whisk the eggs with Parmesan cheese, hot sauce, salt, and pepper. Stir in the sausage and pepper mixture. Give a 12-cup muffin tin a good spray with olive oil cooking spray, then pour the egg mixture evenly into the cups.

Step 3

Pop the muffin tin into the oven and bake for about 15 minutes. While those are baking, heat the remaining olive oil in another skillet over medium-high heat. Add the garlic, onion, and oregano, stirring for 2 to 3 minutes until fragrant. Then add the tomatoes and let everything simmer until the sauce thickens, around 10 minutes.

Step 4

Take the mini frittatas out of the oven and spoon some of the tomato sauce on top of each one. Sprinkle with mozzarella cheese, then put them back in the oven for another 5 minutes so the cheese melts. Finish by garnishing with fresh parsley and basil. Serve the remaining sauce on the side.