Hatch Sausage & Kale Frittata Muffins
Frittata muffins stuffed with hatch chile sausage, Gruyère cheese and finely chopped kale. Big thanks to H-E-B!
Ingredients
- 1 Hatch pepper sausage chopped
- 1 cup leeks chopped
- 2 cup kale finely chopped
- 2 tbsp. garlic minced
- 6 large eggs
- 2 cups heavy whipping cream
- 1 1/2 cups Gruyere cheese
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
Instructions
- Preheat oven to 375ºF. Spray muffin pan with non‑stick spray and set aside.
- In a sauté pan add sausage, leeks, kale and garlic. Cook everything until kale is wilted, garlic and leeks are translucent, and all ingredients are soft.
- Combine eggs, cream and cheese together in bowl. Whisk cream mixture together and add in cooked sausage and veggies. Mix everything well and add salt and pepper.
- Ladle custard mixture into individual muffin tins and bake 20 ‑ 25 minutes or until custard is set in middle.
- Remove from oven and allow to cool before eating.
Notes
Recipe and Image courtesy of H-E-B.
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