Gluten Free Sausage & Pepper Frittata Bites
These little muffin-tin frittatas are packed with savory Italian sausage, sweet red bell pepper, and melty mozzarella — the kind of bite-sized snack that disappears from the platter before you even sit down. The egg base comes together in one bowl, and the whole thing bakes in under 20 minutes, making this a genuinely easy win for brunch, meal prep, or a crowd-pleasing appetizer. Since the recipe is built entirely around eggs, whole milk, cheese, and fresh vegetables, there's no need to swap a single ingredient or hunt down specialty flours — it's naturally free of gluten without any compromise on texture or flavor. The sausage gets browned first so every crumble is deeply caramelized, and the peppers and onion soften in that same pan, picking up all the good bits left behind. A pinch of dried oregano and optional red pepper flakes give the filling a subtle Italian-American warmth that makes these taste far more impressive than the effort involved. Each batch makes 12 bites and serves 6, so they're perfectly portioned for sharing — or not. Finish with a scatter of fresh parsley and watch them vanish.
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Learn more →Ingredients
6 servings
For the filling
- 1 tsp olive oil
- 8 oz italian sausage, casings removed
- 1 medium red bell pepper, finely diced
- ½ medium yellow onion, finely diced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
For the egg base
- 6 large eggs
- ¼ cup whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
- cooking spray or olive oil, for greasing
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with cooking spray or a brush of olive oil, including the rim of each cup.
- 2
Heat 1 tsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through with no pink remaining, about 5–6 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pan.
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