Make-Ahead Turkey Sausage Corn Frittata Cups with Heirloom Tomatoes

Frittata cups borrow Italy’s open-faced egg bake and shrink it into muffin tins for easy American mornings. Turkey sausage, sweet corn, and heirloom tomatoes bake into cheddar-laced portions ready to grab and reheat.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 312 cal
• 24g protein
• 11g carbs
• 19g fat

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Ingredients

• 10 large eggs
• 8 oz cooked turkey breakfast sausage crumbles
• 1 1/2 cups fresh sweet corn kernels
• 1 cup diced heirloom tomatoes
• 1 cup shredded sharp cheddar cheese
• 1/3 cup whole milk
• 3, thinly sliced green onions
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions

1. 1Preheat the oven to 375°F and lightly brush a standard 12-cup muffin tin with olive oil so the cups release cleanly later.
2. 2Warm a large skillet over medium-high heat, add the remaining olive oil, and cook the turkey sausage crumbles until lightly browned and fragrant, about 4 minutes, breaking up any clumps.
3. 3Add the sweet corn kernels to the same skillet and cook, stirring occasionally, until the kernels turn bright and lightly charred in spots, about 3 to 4 minutes.
4. 4Stir in the diced heirloom tomatoes and cook just until they soften and release a little juice, about 1 minute more, then remove the skillet from heat and let the mixture cool slightly.
5. 5In a large mixing bowl whisk the eggs with the milk, kosher salt, black pepper, smoked paprika, and garlic powder until the mixture is uniform and slightly frothy.
6. 6Fold the cooled sausage-corn-tomato mixture, shredded cheddar, and most of the sliced green onions into the egg mixture, reserving green onion for garnish.
7. 7Divide the mixture evenly among the 12 prepared muffin cups, filling each three-quarters full so they have room to puff.
8. 8Bake on the center rack for 18 to 22 minutes until the tops are golden, the centers feel set when gently pressed, and a toothpick inserted comes out clean.
9. 9Let the frittata cups rest in the pan for 5 minutes so they firm up, then run a thin knife each edge and lift them out onto a wire rack.
10. 10Cool completely if packing for grab-and-go mornings, or serve warm right away topped with the remaining green onions.
11. 11Store extras in an airtight container in the refrigerator up to 4 days; reheat in a 300°F oven or microwave until just hot through before eating.