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Heat the oven to 375 F.
Spray 8 muffin cups with nonstick cooking spray.
In a large skillet over medium heat, brown the
sausage, breaking it up into small chunks as it
cooks. With a slotted spoon remove the sausage to
paper towels to drain thoroughly.
In a medium bowl, whisk the eggs and milk until
well blended. Add the salt, pepper, parsley, and
Tabasco. Mix well.
Add about three-quarters of the sausage and about
1/2 cup of the shredded cheese and mix to blend.
Fill the prepared muffin cups about two-thirds
full. Sprinkle the remaining sausage and cheese
over the filled muffin cups.
Bake for 18 to 22 minutes, or until the frittatas
have puffed and set. Remove the pan to a rack and
use a knife or spatula to loosen the sides. Lift
them out onto a plate.
Serve these mini frittatas with a little ketchup,
salsa, or marinara sauce, or serve with sliced
tomatoes on the side.
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