Print Friendly, PDF & Email

Mini Fritatta's with Chicken Sausage and Fennel

I’ve made these a zillion times and a zillion ways. They are just too good to drop. I find that when I like something I make the heck out of it until everyone gets sick of it. I think I’m pushing the finish line with these. Forgive me, my creativity is dwelling at the moment and the mindless the better as with my Mindless Ginger Chicken Stir-fry I recently posted. I promise it’ll get better. Peaks and valley.


  • 10 eggs
  • 1 lb chicken sausage
  • salt pepper
  • red pepper
  • yellow pepper
  • green pepper


Preheat your oven to 350 degrees.

First brown up your chicken sausage and drain. Using silicone muffin liners or silicone cupcake pan, fill each cup with the chicken mixture. Then add your diced peppers and fennel. Fill each muffin cup about 3/4 full to allow for the egg to expand. Give a gentle stir to combine the egg with the mixture. Should make about a dozen mini frittatas.

Bake at 350 for 20-25 minutes.