Breakfast has become easier! What’s better than getting to eat eggs in the morning? Food that is getting ready while you get ready. This recipe has proved to be such a time saver for me. I’ve made this quiet a few times recently only because of sheer convenience. All I have to do is mix in my favorite omelette ingredients into beaten eggs and bake in a muffin pan. When the frittatas are done they look like little egg cupcakes that can be eaten right then and there or stored for a couple days. They’re so small and fulfilling that you can even eat them on the go!
Ingredients:
4-6 Eggs
1/4 cup milk
Toppings/Assorted Fill-ins (Shown: Red & Green Bell Peppers, Red Onion, & Tomatoes)
Salt (to taste)
Black Pepper (to taste)
Cheese
Preparation:
Pre-heat oven to 350 degrees. Coat muffin pan* with non-stick cooking spray.
Whisk the eggs, salt, pepper, and milk* together. Evenly distribute into muffin pan and place about 1-2 tablespoons of toppings in the egg mixture into each muffin cup.
Bake in the oven for about 20-25 minutes. Some frittatas may need to be loosened around the cups, use a butter knife around the edges to release from the pan.
Top with cheese and serve hot with toast, fruit, or freshly hot by itself.
*Muffin pan – I only had a large muffin pan and the frittatas I baked came out large and little heavy. If you have a smaller muffin pan then these ingredients should be more than enough for the whole tray.
*I also added too much milk making the frittatas which caused them to droop a little in the middle. Use the correct amount of milk depending on the size and quantity of the frittatas. Above noted measurement for milk is accurate.
