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Mini Meaty Frittata

Kamaria Mason

Breakfast is always tricky for me. Up North, I would drink some tea, grab a granola bar and run out the door.  When I moved to North Carolina and discovered a true Southern breakfast, I was done for. Who knew that one meal could have bacon, sausage gravy, biscuits, fried chicken or fish, grits, pancakes, cinnamon apples, and eggs anyway you like them but always with cheese! For months I was in heaven...fictitious food coma heaven that is. I never got any work done after breakfast because I was too lethargic from all of this tasty food. So I had to think of an alternative, something quick, portable, and satisfying. That's where the Mini Meaty Frittatas come in. These beauties feature Italian turkey sausage, spinach, red onions, and six-cheese Italian blend. They are freezer friendly, so typically I make a batch of one dozen on Saturday morning, eat a few, and then I put the rest in a freezer bag to enjoy during the week.


  • 8 eggs
  • ½ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 1 cup turkey Italian sausage, cooked and crumbled
  • ¼ cup red onion, diced
  • ½ cup spinach, chopped
  • 1 cup Italian cheese blend
  • Olive oil cooking spray

       Preheat oven to 350°F.  In a medium bowl beat eggs. Stir in milk, salt, black pepper and smoked paprika. Add cooked turkey Italian sausage, red onion, spinach, and cheese blend to the bowl. Stir egg mixture. Spray muffin pan with cooking spray and spoon the egg mixture into the muffin cups. The egg mixture should be evenly distributed among the 12 muffin cups. Place the muffin pan in the oven. Bake at 350°F for 20 minutes or until the eggs are set. After the eggs are set, remove the muffin pan from the oven and allow the mini frittatas to cool for at least 5 minutes before removing them from the muffin cups.  Serve warm with seasonal fruit or a yogurt parfait. Enjoy!