These make-ahead Broccoli Mushroom Frittata Muffins are chock-full of red onion, sun-dried tomatoes, fontina cheese, and pork roll! Had to add some Jersey flare! If you’re unfamiliar with the Garden State’s indigenous alternative to bacon, read on. 🙂
Pork roll was developed in 1856 by John Taylor of Trenton, New Jersey, and was originally sold as “Taylor Ham.” Case is the other rival brand for NJ’s most prized salted pig product. Both brands are readily available in grocery stores around the Trenton area. The farther the radius extends, however, Taylor seems to prevail. Amazon has made procuring either Taylor or Case’s pork roll quite convenient no matter your location.
I grew up eating pork roll and cheese sandwiches or alongside mom’s scrambled eggs. I don’t really indulge in pork roll that often these days as my eating habits have changed considerably since those carefree teenage years. It’s one of those foods though every once in awhile you need a fix. Hope you give it a try!
Here, I diced and browned the pork roll before adding to the muffin tin along with the other veggies. All combine deliciously with great flavor and texture.
Next, fill the muffin cups almost to the rim with the egg and fontina mixture. Bake until set, about 20 minutes. Super easy!
These freezer-friendly muffins will stay good in the fridge for four days, and are perfectly portable for breakfast on the go.
Weekday mornings just got way easier and tastier with these loaded, make-ahead Frittata Muffins. Chock-full of broccoli, mushrooms, fontina cheese, sun-dried tomatoes, and pork roll!
- 1 cup diced pork roll or ham (optional)
- 1 tablespoon olive oil
- 2 cups small broccoli florets
- 2 cups mushrooms, chopped
- ½ cup red onion, diced
- ½ cup sun-dried tomatoes, chopped
- 8 extra-large eggs
- ⅓ cup milk
- ¾ cup shredded fontina cheese
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme
Preheat oven to 350F. Grease 12-cup muffin pan, especially the bottom, or coat with non-stick cooking spray.
In a large skillet over medium-high heat, sauté pork roll until caramelized and browned, about 5 minutes. Transfer pork roll onto plate lined with paper towels. Add olive oil to same skillet. Add broccoli, mushrooms, and onion. Season with salt and pepper. Sauté until softened, 5-7 minutes. Remove from heat. Return pork roll to skillet and stir in sun-dried tomatoes. Scoop about a ¼ cup of the mixture into the muffin cups.
In a large bowl, thoroughly whisk eggs, milk, cheese, mustard, parsley and thyme until well combined. Ladle egg mixture evenly into each muffin cup almost to the top. Bake in preheated oven for 20 minutes until set. Cool on wire rack for 5 minutes. Run a butter knife or small spatula around edges to loosen frittatas, and serve. (Can be prepared 4 days ahead. Cover and chill. Reheat wrapped in foil in low oven or microwave 15-20 seconds. Freeze in airtight freezer-safe bags up to 2 months.)
*Generously adapted from Cooking Light, Sept 2017