Spinach Gorgonzola Frittata Breakfast Biscuits

1. 1

   Preheat oven to 350.

2. 2

   Spray 12 muffin tin with olive oil spray.

3. 3

   Beat together the eggs and milk.

4. 4

   Add spinach, gorgonzola and grated parmesan, mix well.

5. 5

   Add salt and pepper to taste.

6. 6

   Evenly portion the egg mixture into the 12 cups of the muffin tin.

7. 7

   Bake at 350 for 20-30 minutes, just until the tops begin to brown.

8. 8

   Remove each mini frittata from muffin tin and top with a slice of cheese.

9. 9

   The heat will melt the cheese.

10. 10

    Slice open biscuits and place one mini frittata inside each biscuit.

11. 11

    Serve warm.

12. 12

    To freeze: Allow them to cool completely and wrap individually in plastic wrap, then in foil.

13. 13

    Freeze.

14. 14

    To reheat: Remove foil and microwave 1-2 minutes on high (depending on the power of your microwave).

15. 15

    Variation: Omit the spinach and gorgonzola, add crumbled, cooked sausage to each muffin tin before adding egg mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.