January 23rd, 2013

Mini Frittatas


I really love eggs for breakfast, but I don’t have kids to cook breakfast for anymore, and my husband doesn’t like eggs :(.   So I usually don’t want to go to the bother  just for me; it just takes time and then you have to wash the pan {whine}.  I know it takes less than 10 minutes, but for some reason I just don’t do it that often- a quick piece of toast or whatever is easiest.  However, I recently  found my new favorite week-day breakfast!  These frittatas are so easy to make and so good.  I love that I can customize mine just how I like them {cheese, red peppers, spinach, mushrooms and green onions}.  But what I love most is I make a big batch, stick them in the FREEZER, and then I can pull out a couple in the mornings for breakfast – and no frying pan to clean {yipee!}.

These frittatas are the perfect low-carb protein breakfast.  When you fill them up with all kinds of veggies they are delicious and healthy, plus easy and convenient!  LOVE IT!

I first saw this recipe in Family Fun – so you know it’s kid friendly.  Your little guys will love adding their favorites {no more “but I don’t like . . . “}.   Who knows, maybe they will try a few new veggies!  These frittatas also kind of fun to watch-when they cook, they puff up and come out of the oven like a muffin; then they fall and turn out kind of wrinkled and flat – but yummy and full of all the good stuff!

 

 

Mini Frittatas

Ingredients:

8 large eggs
1/2 cup half and half
1/4 teaspoon salt
fresh ground pepper to taste
Assorted Mix-ins, chopped small, such as:

Cheese – cheddar, parmesan, pepper-jack or any other favorite

Meat – ham, sausage, bacon

Veggies – peppers, mushrooms, shredded spinach,  green onions

Directions:

Preheat oven to 350F.  Spray a 12-cup muffin tin with cooking spray.  Whisk together the eggs, half-and-half, salt, and black pepper.  Pour the egg mixture into the muffin cups.  Add Mix-ins to each cup {I add lots}.  Bake the frittatas until they are puffy and the edges are golden brown, about 15 minutes. Loosen with knife and serve warm.

Makes 12 frittatas

Note:  To freeze frittatas, allow to cool completely and store in ziplock bag.  Reheat for 1 1/2 – 2 minutes in the microwave.


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3 Responses to “Mini Frittatas”

  1. YUM! What a great alternative to muffins and smoothies for breakfast. Thanks for the idea. Pinning this right now. 🙂

  2. I never want to cook eggs either – this is such a great idea to freeze them. Can’t wait to try it. Thanks.

  3. YUM!

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