Ground Pork-Broccoli Rabe Mini Frittatas

1lb Ground Pork
1 cup Chopped Broccoli Rabe
1 T. Fat, plus extra for greasing tins
1 T. Penzeys Forward Seasoning (this is one of my new favorites)
Pinch of Sea Salt

12-14 Eggs (depends on the size of your eggs)
2 T. Chive Oil
1 T. Penzeys Tuscan Sunset (I use this regularly, as my "Italian Seasoning")
1 tsp. Granulated Garlic Powder (the BEST garlic powder I've tried...LOVE it!)
Pinch of Sea Salt

1. Preheat oven to 350F. 
2. Grease muffin tins; I use my fingers to smear the fat evenly throughout the cups.
3. Melt 1T. fat in a saute pan, over medium-high heat. Add the pork and brown; breaking up the meat throughout the process. Add chopped broccoli rabe and seasoning and toss to combine. Set aside to cool slightly. 
4. While meat is browning, break eggs into a blender (or bowl), add chive oil, salt, and seasoning. Blend until whipped and slightly frothy (about 15 seconds). 
5. Transfer meat-veggie mixture to the muffin cups, evenly distributing the mix. 
6. Pour egg mixture over the meat-veggie mixture until filled to the top*.
7. Transfer the muffin tin to the preheated oven and bake until puffed, about 20-30 minutes.

*I added slices of tomato (sprinkled with additional Tuscan Seasoning and sea salt) to the tops of my frittatas, prior to baking.