Spinach Gorgonzola Frittata Breakfast Biscuits |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These breakfast biscuits were a big hit at a brunch meeting. Great to keep in your freezer for a quick breakfast. Cheaper than the drive thru and tastes soooo much better! 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:
1. Preheat oven to 350.
2. Spray 12 muffin tin with olive oil spray.
3. Beat together the eggs and milk.
4. Add spinach, gorgonzola and grated parmesan, mix well.
5. Add salt and pepper to taste.
6. Evenly portion the egg mixture into the 12 cups of the muffin tin.
7. Bake at 350 for 20-30 minutes, just until the tops begin to brown.
8. Remove each mini frittata from muffin tin and top with a slice of cheese. The heat will melt the cheese.
9. Slice open biscuits and place one mini frittata inside each biscuit.
10. Serve warm.
11. To freeze: Allow them to cool completely and wrap individually in plastic wrap, then in foil. Freeze.
12. To reheat: Remove foil and microwave 1-2 minutes on high (depending on the power of your microwave).
13. Variation: Omit the spinach and gorgonzola, add crumbled, cooked sausage to each muffin tin before adding egg mixture.
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