Here is an easy recipe for mini egg frittatas that you can make ahead and either keep in the refrigerator or freeze. The possibilities are endless so you can make it with the ingredients you like best. Here is the basic recipe.
- 8 eggs
- 1 C milk
- 1 C shredded cheese (cheddar, monterrey jack, swiss, fontina...)
- 1/2 C cooked breakfast meat (bacon, sausage, canadian bacon, ham...)
- 1 C cooked vegetables (onion, bell pepper, potatoes, spinach...)
- 1 TBL chopped fresh herbs (rosemary, cilantro, parsley...)
- salt & pepper to taste
Start by cracking the eggs into a large mixing bowl and mix together with milk. Season with salt and pepper and set aside.
Spray cupcake tins with non-stick spray. I use a pan that has 12 cupcake forms in it. You could also use two pans with 6 each. Start adding your cooked ingredients to the bottom of each form. Just add about a tablespoon each of meat and vegetables because you need to leave room for the eggs and cheese. I used sausage, spinach, bell pepper, and onion for this batch. Now pour the egg mixture over the ingredients until it's about 3/4 full. Top each with a sprinkle of cheese and fresh herbs. I used rosemary and fontina. Bake at 350 for 20-25 minutes or until eggs are set and lightly browned.
You can store these in a container in the refrigerator and just reheat and eat, or wrap them tightly and freeze for later. If you've got a houseful of picky eaters, make several different varieties at the same time to please everyone. Super easy and something I love to have on hand for a grab and go breakfast.