Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| Crostini | ||
| 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 |
Directions
- Preheat oven to 350 degrees.
- Cook sausage according to package directions; chop into small pieces.
- Spray 36 mini muffin cups with cooking spray. Arrange sausage in muffin cups.
- In a skillet, sauté the zucchini, bell pepper, onion and parsley in oil until tender. Spoon into muffin cups. Sprinkle with cheese.
- In a bowl, whisk the eggs, milk, salt and pepper; carefully pour into cups.
- Bake for 8 to 10 minutes or until set. Let stand 2 minutes before removing from muffin pan.
- 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.
- Spread with garlic and herb cheese spread and top with a mini frittata. Sprinkle with Parmesan cheese.
Recipe Source:
Johnsonville.