These frittatas are a great way to use leftovers and are perfect for tailgating.
Author:Taylor Mathis and Sally James
Texas- sized muffin pan sprayed with cooking spray
1 pound bulk breakfast sausage, cooked crumbled and drained on paper towels
2/3 cup green bell pepper
1/2 cup chopped red onion
1/2 cup chopped scallion ( white and green part)
1/2 teaspoon minced garlic
3 Tablespoons Tabasco Chipotle Pepper Sauce
1 Tablespoon unsalted butter
12 large eggs
3 Tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 cups extra sharp cheddar cheese
Preheat the oven to 350 degrees. Put the green pepper, onion, scallions, garlic, Chipotle Tabasco, and butter into a large non-stick skillet. Cook the vegetables over medium heat, stirring frequently, for 5 minutes. Remove the Chipotle vegetables from the heat. Let cool and set vegetable mixture aside.
In a large bowl add the eggs, cream, salt, and pepper. Stir until just blended. Add the cheddar cheese. Stir until just blended. Add the cooked, drained sausage and Chipotle vegetables and stir until just blended into the egg mixture. Divide the frittata mixture evenly between the 6 sprayed Texas-size muffin cups.Bake frittatas for 18 to 22 minutes or until the center is just set. Remove from the oven and let cool on a wire rack for 10 minutes.
Invert the muffin pan to remove the frittatas. Place the frittatas right side up on the wire rack. Serve frittatas warm or at room temperature. Cooled frittatas may be wrapped in plastic wrap and refrigerated for up to 2 days before serving. Transport chilled frittatas in a cooler to the tailgate and serve them at room temperature.