a southwestern frittata cup

Southwestern Frittata Cups With Sriracha Crème Fraîche

Our Original Sausage mixed with peppers, mushrooms, and eggs make this recipe a delightfully appetizing dish, every morning.

Prep Time:

45 min

Cook Time:

20-25 min



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  • 1 Cup crème fraîche
  • 2 Tablespoons sriracha hot sauce
  • 2 Tablespoons soybean or olive oil
  • 1 red bell pepper julienned
  • 1 poblano pepper julienned
  • 6 Ounces shiitake mushrooms sliced
  • 1/2 Pound Owens Original Pork Sausage Roll
  • 4 Cups baby spinach leaves
  • 1 tomato seeded and diced
  • 6 Ounces Pepper Jack cheese shredded
  • 6 Sprigs cilantro chopped
  • 3/4 Cup heavy cream
  • 12 eggs lightly beaten
  • Salt and pepper to taste


  1. Preheat oven to 450 F. Spray non-stick spray or grease bottom of muffin pan (muffin pan liners can also be used).
  2. In a small bowl, mix together icrème fraîche and sriracha. Refrigerate until ready to serve.
  3. In a medium sized skillet, heat oil over medium high heat until hot. Add the bell pepper and poblano and sauté until al dente, about 3 minutes. Remove and set aside to cool.
  4. In the same skillet, add the mushrooms and cook for 2 minutes. Remove and set aside.
  5. Add the sausage to the same skillet and crumble over medium high heat, about 5 minutes. Drain the grease from the skillet and set sausage aside.
  6. Evenly layer peppers, mushrooms, sausage, spinach, tomatoes, cheese and cilantro into bottom of each muffin cup. (For a layered appearance and even distribution, reserve a little amount of each ingredient to top each frittata)
  7. Whisk together cream, eggs, salt and pepper until fully combined. Add cream/egg mixture to each muffin pan leaving room for remaining ingredients. Place remaining ingredients on top of each frittata.
  8. Place in the oven and bake until just set, about 20-25 minutes. Serve with sriarcha crème fraîche.

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