Chorizo Sun-Dried Tomato Mini Frittatas
Chorizo sun-dried tomato mini frittatas make the most flavorful on-the-go breakfast, or pair with a simple salad and serve for dinner. Perfect for meal prep!
I know, I’m light years behind the times. Mini frittatas were all the rage on Pinterest in, I don’t know, 2014? So basically the stone ages. But, here I am, still making and loving them. A good thing never goes out of style, right? Right. 🙂
The benefits of these little egg cups are many and probably obvious. They’re easy to make. Endlessly adaptable. Extremely portable. Full of protein. And, cute. What more could you ask for?
This particular combination is one of my absolute favorites – chorizo and sun-dried tomatoes. I’ve been putting sun-dried tomatoes in all the things recently (pesto! dips!). They are just so incredibly flavorful and so easy to keep on hand.
I made this batch in a mini tart pan, which gives the frittatas a nice fluted edge and makes them slightly wider and flatter than they would be in a standard muffin tin. But making them in a muffin tin works just as well, and both are equally delicious – speaking from personal experience! My favorite thing to do is make a big batch, serve a few along with a simple salad for dinner, and save the rest for easy grab-and-go breakfasts.
If I don’t have something easy like this to pull out of the fridge in the morning, it nearly always means I’ll be rushing out the door empty-handed, then buying something delicious but unhealthy from the coffee shop about an hour later. (Chocolate croissants, I’m looking at you.) So having a big batch of these makes it much easier to stay on track all week long!
[clickToTweet tweet=”Sometimes I drag myself out of bed just so I can eat a chorizo sun-dried tomato mini frittata!” quote=”Sometimes I drag myself out of bed just so I can eat a chorizo sun-dried tomato mini frittata!”]
These also make excellent contributions to a breakfast or brunch party, since you can make them very quickly and easily, or make them entirely in advance, store in the fridge, and reheat as needed. Also, they go really well with mimosas. Obviously!
Do you make mini frittatas or egg cups? What’s your favorite combination? Let me know in the comments below – I’m always eager for more inspiration! And in the meantime, I hope you enjoy these as much as I do. Cheers! ♥
Chorizo Sun-Dried Tomato Mini Frittatas
Ingredients
- 2 teaspoons extra virgin olive oil
- 1/2 cup (about 1 large link) chorizo crumbled or diced
- 1/3 cup (about 20 grams) sun-dried tomatoes coarsely chopped
- 6 large eggs
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon kosher or coarse sea salt
- freshly-ground black pepper to taste
- 1/3 cup (about 38 grams) grated mozzarella cheese
- 2 Tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (180 C). Spray six wells of a muffin tin or small tart pan with non-stick cooking spray.
- Warm olive oil in a skillet over medium-high heat, then add the sausage and saute for 2-3 minutes. Add the tomatoes and saute for an additional 1-2 minutes, until the sausage is cooked through. Remove from the heat, and transfer cooked sausage mixture to a paper towel-lined plate to absorb some of the oil, if desired.
- Add eggs, Italian seasoning, salt, and pepper to a medium bowl. Whisk to combine.
- To assemble the frittatas, place a large spoonful of the sausage-tomato mixture in each muffin or tart well. Sprinkle the mozzarella and Parmesan evenly on top, then pour a bit of the egg mixture into each well, leaving about 1/4” of room at the top.
- Bake for 20-25 minutes, until the egg puffs up and a toothpick inserted into the center of a frittata comes out clean. Remove to a wire rack and let cool slightly; the eggs will sink back down. Gently lift the frittatas from the pan, and serve warm.
Notes
- Frittatas can be stored in the fridge for up to 5 days. To reheat one at a time, microwave for 15-30 seconds. To reheat in bulk, warm at a low temperature in the oven.
- If you can’t find or don’t like chorizo, you can easily substitute bacon or another type of sausage. Just be aware of the flavor profile - this recipe is otherwise savory, thanks to the tomatoes and herbs. So, for example, a maple or other sweetened sausage might taste odd, whereas a sausage that is plain or uses savory Italian spices would probably also taste very good. Of course, the whole recipe is completely adaptable, so experiment with other add-ins and seasonings as you wish!
- While this combo is something I came up with on my own, mini frittatas are literally everywhere on the internet, so I take zero credit for the concept or basic technique!
Nutrition Estimate
Looking for more tasty breakfast options? These pumpkin oat peanut butter breakfast bars with chocolate chips are another grab-and-go treat, or try this full-size frittata with spinach, gouda, and parmesan.
If you have a little more time or want to really wow your brunch guests, overnight apple butter cinnamon rolls are a show-stopper! And here are ALL THE MUFFINS – wholesome chocolate chip zucchini, strawberry banana, banana chocolate chunk, lemon poppy seed, and pumpkin pecan streusel. Yum!
Want to try one!?
Pin to your breakfast, brunch, or all recipes board to save this recipe for later!
This little fluted tart pan is GORGEOUS! I always make mine in a muffin tin, but now I’m dreaming about making them in mini bundt pans for cute little brunches.
Hi Julie! I know, right!? Don’t cute little single servings like this just make you want to pop the bubbly and pour a mimosa right on the spot? Maybe that’s just me. 🙂
If there are two things I need more of in my life, it’s got to be chorizo and frittatas. You’ve made things easy and combined the two! Seriously can’t wait to give this a try, I bet it’s just packed with flavor!
Wow, these mini frittatas are so cute. I want a few!
Frittatas never go out of style! I’ll very often make one for a busy weeknight dinner. I love that these are mini for easy serving. These would be perfect on a brunch buffet!
You’re so right! A great thing never goes out of style! Chorizo is one of my all-time favorite things and paired with sun-dried tomatoes HAS to be amazing! Perfect pairing!
Thanks so much, Carol, I really appreciate that!
High protein breakfasts for the win! These look so lovely and perfect for on the go.
Thanks so much for stopping by, Debs!
Oh the combination of sun dried tomatoes and sausages sounds so awesome. I love the flavors you have going here. Can’t wait to try this.. Saving for later.
Thanks, Veena! It really is a great combo – hope you enjoy!
I love frittata and your recipe looks so good with the chorizo and sun dried tomatoes. One of my all time favorite dishes is tortilla Española that is very similar with potatoes and onions. I have the recipe on my site too. Thanks for sharing a great recipe!
Ooooh, that sounds delicious, will have to go find your recipe and try that myself!
I love these. We are always looking for new grab-n-go breakfast recipes, and I just know my kids would gobble these up due to the addition of the chorizo 🙂
Thanks, Donna! Yes, they’re great for kids – and I know for me it’s always a win to get my son some protein in the AM!
These look just scrumptious! I love the addition of sun dried tomatoes! I bet the sweetness of them pairs so well with the flavor of chorizo. I can’t wait to try it!
Thanks, Dominique! You are right – that’s a huge part of why this combo works so, so well!
I’m a huge fan of this kind of mini egg muffins and I’m making them all the time using different combos. My kids love them in their school lunch boxes. This one looks very interesting and I’m adding it to my “To Try” list. Thanks!
Thanks, Amelie – hope you (and they!) enjoy them as much as we do!
I bet the combo of the sun-dried tomatoes and the chorizo are amazing in this… sweet and spice for the win! and ps…. I MUST find that fluted muffin tin! It rocks!
Thanks, Michele! This muffin tin came to me as a gift, and I LOVE IT! I’m pretty sure they have a very similar one at Williams-Sonoma. 🙂