Mini Frittata Sandwiches

Mini Frittata Sandwich
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  • Ingredients
    2 jalapeño peppers
    1/4 cup whipping cream
    8 large EGGS
    1/8 tsp. salt
    1/8 tsp. pepper
    3 Tbsp. canola oil
    8 breakfast sausage links (about 1 oz. each)
    1 small small yellow onion, chopped
    1 cup Cheddar cheese, shredded
    16 prepared mini buttermilk biscuits, split
    1 large green tomato, thinly sliced

    Yields: 16 servings

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 218

    Total fat: 14 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 126 mg
    Sodium: 413 mg
    Carbohydrates: 11 g
    Protein: 9 g
    Vitamin A: 9 mcg
    Folate: 15 mcg
    Calcium: 74 mg
    Iron: 1 mg
    Potassium: 108 mg
    Choline: 80 mg

    This recipe is a good source of choline and protein.


  1. POSITION rack in top third of oven.

  2. PREHEAT oven to broil. PLACE jalapeños on small baking sheet. BROIL for about 5 minutes, turning occasionally. TRANSFER to a small bowl and COVER with plastic wrap. Let STAND for 5 minutes and PEEL skin. CHOP jalapeños coarsely into small pieces. (REMOVE seeds for less heat.) SET aside.

  3. WHISK together whipping cream, eggs, salt and pepper in a bowl.

  4. HEAT oil in a nonstick ovenproof sauté pan set over medium-high heat. COOK sausages for 4 to 6 minutes or until browned, breaking up meat with spoon. TRANSFER sausages to a plate and SET aside.

  5. REDUCE heat to medium and using same pan cook onion for 4 to 6 minutes or until lightly caramelized. RETURN jalapeños and sausages to pan and STIR to combine. POUR egg mixture into pan and cook for about 3 minutes or until frittata is almost set but top is still runny.

  6. TRANSFER pan to oven and BROIL for about 3 minutes or until lightly puffed and cheese is golden brown. TURN oven off and let stand in oven for 5 minutes.

  7. ARRANGE biscuits on a baking sheet lined with parchment paper and PLACE in 300°oven to warm through, about 5 minutes. LOOSEN frittata from pan and INVERT onto cutting board and CUT into 16 pieces. PLACE frittata and green tomato slices in biscuits.