Egg White Breakfast Frittatas To Go!

ingredients

• 9 egg whites
• 1/2 cup skim milk
• 1/4 cup of diced onion
• 2 jimmy dean turkey sausage patties, diced
• 2 roma tomatoes, diced
• 1 cup of spinach, roughly chopped up
• 1/4 cup of shredded cheddar
• Salt and Pepper, to taste

directions

preheat oven to 350 degrees. 

1. Spray a muffin tin (12 muffins) with non-stick spray
2. Beat egg whites and milk in a bowl until they are almost double the amount
3. Mix together onions, tomatoes, spinach, cheese, salt and pepper in the egg mixture
4. In each muffin tin, place a few pieces of diced turkey sausage
5. Pour egg mixture into each muffin tin, spread evenly
6. Bake for 15 minutes or until eggs are set


7. ** Frittatas can be plastic wrapped and frozen. Just let it thaw overnight and nuke it in the microwave for 1 min and enjoy!

--

I have been on a weird breakfast sandwich kick for the maybe two months (whole wheat english muffins, egg whites, turkey sausage and american cheese). We had a lot of extra eggs this week and I didn't want them to go to waste so I thought I'd try and make some breakfast frittatas for the week. Maybe these frittatas will become my new breakfast obsession.

Breakfast Casserole

Since recently moving and kinda growing up on my own, I'm learning to discover new things. One thing is how much I like my crockpot. You can really do a lot with a crockpot and I'm excited to share this recipe that I tried this morning. It was super easy to prep, leave to chill for a bit and when I was ready for bed, stick it on the crockpot.

I've adapted a recipe by blending this and this.

Crockpot Breakfast Casserole

Ingredients:

• 1 pound ground pork sausage


• 1 teaspoon mustard powder


• 1/2 teaspoon salt


• 6 eggs, beaten (5 whole eggs and 1 egg white)


• 2 cups milk


• 6 slices white bread, toasted and cut into cubes


• 8 ounces sharp Cheddar cheese, shredded


• red pepper, chopped


• 1/2 onion, chopped


• green onion, chopped

I also threw in some leftover bacon and hashbrowns I had sitting in the fridge.

Directions:

• Use a 6 quart slow cooker.


• Cook sausage and bacon, drain and set aside.


• Spray the inside of your slow cooker with cooking spray.


• In a bowl, mix together mustard powder, salt, eggs and milk.


• Add the sausage, bread cubes, cheese, red pepper, onion, green onion, bacon and hashbrowns and stir to coat evenly.


• Pour into crockpot, let chill for a little bit (I did it ahead of time before I was ready for bed and just let it wait in the fridge)


• When you're ready for bed, put in the crockpot. Cover and cook: Low 6-8 hours, High 3-4 hours or until eggs are done. I did mine for 6 hours on low and when I woke up, I put it on high to speed it up because I had to run!


• When the eggs have set, take the lid off the cooker and let the steam and moisture evaporate for about 30 minutes before serving.

Verdict:

I thought it was pretty tasty and so nice to wake up to in the morning. The flavors really came together and the eggs were super fluffy! I would have liked to try it with maple sausage and next time have less onions. *I could tell that helloboyfriend didn't really like the onions (he usually finishes his plate and this time, he had some leftover). Later, I asked him and he said it was too many veggies (he's not a veggie person) so that's a good note (less onions).

It's a great way to use up any leftover veggies and meats in your kitchen. The versatility of a crockpot is that it allows the  flavors to blend together. I'll definitely make this again and use my notes!

I'll be eating them as nummy leftovers for the weekend! Yum!

Off to run errands -- oh the holiday retail season!

Cheers,

Natalie