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Frittatas have gained immense popularity in recent years, celebrated for their versatility and ability to be served any time of day. Whether enjoyed for breakfast, brunch, lunch, or even dinner, frittatas can be customized to suit various tastes and dietary preferences. Among the many iterations of this beloved dish, mini frittata cups stand out as a convenient and manageable option. Perfectly portioned for individual servings, these bite-sized delights are not only aesthetically pleasing but also practical for meal prep and entertaining.

Mini Sweet Potato Chorizo Frittata Cups

Discover the delicious Mini Sweet Potato Chorizo Frittata Cups, a unique twist on the classic frittata. These bite-sized treats are perfect for any occasion, be it breakfast, brunch, or a cozy dinner. Combining the sweetness of sweet potatoes with the rich flavor of chorizo, they're not only visually appealing but also easy to prepare. Packed with nutrients and full of flavor, these frittata cups can be customized for various dietary preferences, making them a hit with everyone. Whether you're hosting a gathering or meal prepping for the week, these little delights will impress family and friends!
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Ingredients
  

1 medium sweet potato, peeled and diced (about 1 cup)

1 cup chorizo, casing removed and crumbled

6 large eggs

1/4 cup milk (or a dairy-free alternative)

1/2 cup shredded cheddar cheese

1/4 cup diced red onion

1/4 cup diced bell pepper (any color)

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Olive oil, for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or cooking spray.

    Cook the Sweet Potato: In a medium skillet, add a splash of olive oil over medium heat. Sauté the diced sweet potato for about 6-8 minutes, or until it’s tender but slightly crisp. Remove from the pan and set aside.

      Cook the Chorizo: In the same skillet, add the chorizo and cook for about 5-7 minutes, breaking it up with a wooden spoon until it is browned and cooked through. Drain any excess fat, if necessary.

        Whisk the Eggs: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the smoked paprika, salt, and pepper to taste.

          Combine Ingredients: To the egg mixture, add the sautéed sweet potato, cooked chorizo, shredded cheese, diced onion, and bell pepper. Mix everything thoroughly to combine.

            Fill the Muffin Tin: Pour the egg mixture evenly into the greased muffin cups, filling each cup about 3/4 full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittata cups are puffed and a toothpick inserted in the center comes out clean.

                Cool and Serve: Remove from the oven and let them cool for a few minutes. Carefully run a knife around the edges to help release the frittata cups. Garnish with fresh cilantro, if desired, and serve warm.

                  Prep Time, Total Time, Servings:

                    15 mins | 35 mins | 12 servings