Basil, Sausage and Egg Muffins (Mini Frittatas)

By toobze

Ingredients

• 1/2 cup chopped onion
• 1/2 pound raw sausage, casings removed (lamb works especially well)
• 1 cup basil leaves, coarsely chopped
• 1/2 cup thinly sliced green onions
• cherry tomatoes (approx. 20), halved*
• 10 eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• butter, ghee,and/or coconut oil

Details

Servings 12
Adapted from theprimalist.com

Preparation

Step 1

Preheat oven to 350°F. Grease muffin pan with butter (alternatively, use ghee or coconut oil).

Heat ghee or coconut oil in large pan over medium heat.

Add onion and cook until softened (approx. 5 minutes).

Crumble the sausage apart into small pieces and add to the onion. Heat until cooked through, stirring occasionally.

Distribute the sausage and onion mixture (minus any pan liquids) evenly among the muffin cups.

Distribute the basil and green onions evenly among the muffin cups, over top of the sausage and onion mixture.

In a large bowl, combine eggs, salt, and pepper. Whisk or beat with a hand mixer until well combined and starting to froth (approx. 2 minutes).

Distribute the egg mixture evenly among the muffin cups, pouring it around the cherry tomatoes (it’s okay to get some egg on the tomatoes, as long as they remain nicely perched on top).

Place the muffin pan into the oven. Bake for approximately 25-30 minutes until the muffins have puffed up and are starting to turn golden.