Spinach Gorgonzola Frittata Breakfast Biscuits Recipes

Steps:

• Preheat the oven to broil.
• In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
• Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

Steps:

• Stir together cream cheese and spinach in a large bowl; mix well. Gently fold in Gorgonzola crumbles. Shape cheese mixture into a ball. Roll cheese ball in slivered almonds. Wrap well; chill until firm, about 1 hour.

Steps:

• Preheat oven to 350.
• Spray 12 muffin tin with olive oil spray.
• Beat together the eggs and milk.
• Add spinach, gorgonzola and grated parmesan, mix well.
• Add salt and pepper to taste.
• Evenly portion the egg mixture into the 12 cups of the muffin tin.
• Bake at 350 for 20-30 minutes, just until the tops begin to brown.
• Remove each mini frittata from muffin tin and top with a slice of cheese. The heat will melt the cheese.
• Slice open biscuits and place one mini frittata inside each biscuit.
• Serve warm.
• To freeze: Allow them to cool completely and wrap individually in plastic wrap, then in foil. Freeze.
• To reheat: Remove foil and microwave 1-2 minutes on high (depending on the power of your microwave).
• Variation: Omit the spinach and gorgonzola, add crumbled, cooked sausage to each muffin tin before adding egg mixture.