Mini Frittata Crostini


Mini Frittata Crostini

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Toasted bread topped with slice of frittata with mixed vegetables and egg

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    Servings and Ingredients

    Serves 12
    Mini Frittatas
    1 (10 oz) pkg Johnsonville Naturals Original Recipe breakfast sausage links
    1 c. finely chopped zucchini
    1 c. finely chopped red bell pepper
    1 c. finely chopped red onion
    ¼ c. chopped fresh Italian parsley
    1 tbsp. olive oil
    1 c. (4 oz) finely shredded fontina cheese
    6 eggs or 1-1/2 cups liquid egg whites or egg substitute
    ½ c. milk
    ⅛ tsp. salt
    ⅛ tsp. pepper
    1 loaves French bread baguette, cut into 36 slices (1/4-inch thick)
    ¼ c. olive oil
    1 (8 oz) carton garlic and herb cheese spread
    ½ c. grated Parmesan cheese


    1. Preheat oven to 350 degrees.
    2. Cook sausage according to package directions; chop into small pieces.
    3. Spray 36 mini muffin cups with cooking spray. Arrange sausage in muffin cups.
    4. In a skillet, sauté the zucchini, bell pepper, onion and parsley in oil until tender. Spoon into muffin cups. Sprinkle with cheese.
    5. In a bowl, whisk the eggs, milk, salt and pepper; carefully pour into cups.
    6. Bake for 8 to 10 minutes or until set. Let stand 2 minutes before removing from muffin pan.
    7. To prepare crostini, brush both sides of bread slices with olive oil. Arrange on a baking sheet. Broil for 1 to 2 minutes on each side, until toasted and lightly browned.
    8. Spread with garlic and herb cheese spread and top with a mini frittata. Sprinkle with Parmesan cheese.

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