Yummy Fritatta's... miniatures

Mini Chicken Fritatta's

Miniature versions of big things are often much cuter than their cousins and these little fritattas are no exception. Though the recipe from Eating Well calls them mini quiches, I think that fritatta is a little more accurate, since there is no crust. Whatever you choose to call them, these little bites are perfect for snacking or served as an appetizer at a party or as side for brunch.

I used a chipotle chicken sausage and really liked the extra spice, so look for a spiced sausage to start with. Chipotle added a nice bit of heat. They are best warm, but are also excellent at room temperature, so once you put out a tray of them, you don't need to rush back to the kitchen to heat them up repeatedly.
The fritattas are quite easy to make. Simply remove the sausage from its casing and brown in a skillet with some shallots, diced garlic, or even Vidalia spring onions, mix in a few extras.. fresh asparagus, spinach, pre-cooked & sliced new potatoes, fresh diced kale, roasted tomatoes etc.. and once done, add to a "batter" of eggs and milk. Keep your egg "batter" in a measuring cup with a spout, so it is easy to pour into the greased muffin tins. I found that I needed to make sure that my pan was very well greased between each use to prevent the fritattas from sticking. They can be made in advance and refrigerated for up to three days.. but don't worry, they won't last that long! :+)

For a recent brunch we went to, I made these for some vegetarian friends, substituting (omitting) sausage for meatless, and soy milk for whole cow's milk.

Mini Chicken Sausage Fritattas
8 ounces spicy chicken sausage, casings removed
1/4 cup chopped green onions
1/4 cup herbal marinated mozzarella or cheddar cheese
6 large eggs
1 cup milk
freshly grated parmesean or asiago cheese
house blend of dried herbs
salt and pepper to taste & splash of paprika

Preheat oven to 325F.
Thoroughly grease a muffin tin.
In a skillet with a bit of oil, cook sausage over medium heat, breaking it up slightly and cooking until browned along with any additional veggies you choose to use. Place into a medium bowl and allow to cool for 5 minutes. Stir in green onions and cheese selection.
In a large bowl, beat eggs and milk until smooth.,, and pour over sausage/veggie mixture & blend together well. Transfer to large measuring cup with spout.
Pour egg mixture into each muffin cup, filling about 1/2 full..
Bake at 350 for 15 minutes or so, until set & golden on top.
Remove & cool before storing.

** A nice additionional side dish to serve at brunch are Roasted Red Potatoes & Rosemary along with a nice fruit bowl of assorted fresh fruits.