Spinach Gorgonzola Frittata Breakfast Biscuits
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
12 sandwiches
- Serves:
- 12
ingredients
- 8 large eggs
- 1⁄4 cup milk
- 1⁄2 cup grated parmesan cheese, not from the green cannister
- 1⁄4 cup crumbled gorgonzola
- 4 ounces frozen chopped spinach, thawed and squeezed out
- salt
- pepper
- 12 biscuits (I used recipe 26499)
- 12 slices cheddar cheese (or 12 monterey jack cheese)
directions
- Preheat oven to 350.
- Spray 12 muffin tin with olive oil spray.
- Beat together the eggs and milk.
- Add spinach, gorgonzola and grated parmesan, mix well.
- Add salt and pepper to taste.
- Evenly portion the egg mixture into the 12 cups of the muffin tin.
- Bake at 350 for 20-30 minutes, just until the tops begin to brown.
- Remove each mini frittata from muffin tin and top with a slice of cheese. The heat will melt the cheese.
- Slice open biscuits and place one mini frittata inside each biscuit.
- Serve warm.
- To freeze: Allow them to cool completely and wrap individually in plastic wrap, then in foil. Freeze.
- To reheat: Remove foil and microwave 1-2 minutes on high (depending on the power of your microwave).
- Variation: Omit the spinach and gorgonzola, add crumbled, cooked sausage to each muffin tin before adding egg mixture.
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