Mini Frittatas

I've had eggs on the brain.  Which isn't typical for someone who doesn't eat them.  I had a couple conversations about frittatas with my mom last week and then I realized I had some eggs that needed to be used, so I decided to make one for breakfast this weekend. 

I remembered pinning some minis, so I looked them up on my breakfast board.  It wasn't necessarily a recipe, but more of a guideline. I needed to know how many eggs to use and how long to bake them.

I ended up using 8 eggs and 1/2 cup of milk for 12 minis.  Make sure you grease your muffin pan really well.  Whisk your eggs and milk together and season them up with salt and pepper.  Evenly distribute them into the muffin pan and then add whatever you want.  Anything you'd put in an omelet. 

I used mushrooms, red bell pepper, bacon bits and cheese in six of  them and then just cheese and bacon bits in the other six.  You could use any veggies, spinach, green onion, leftover cooked potatoes, ham, chorizo, bacon, sausage, leftover steak, whatever.  Throw it in - just make sure you dice it up good.  Or alternatively, saute up the goodies first if you're worried about them not being cooked enough for your liking.  That dirties up another pan though, so I went with the small pieces. 

Once you get all the goodies in, if you're using cheese, sprinkle it on top.

Bake them at 350 for about 20 minutes.

Easy peasy.

Seriously - less than 10 minutes prep, including the chopping.  

They got two thumbs up from the egg eaters in my house.  I'll probably be doing these every weekend now.  It's a great way to use up leftovers or veggies and herbs that are on the verge of going bad.  

Plus, during the week, I can just pop them in the microwave for a quick breakfast for the kids.  

Or, The Dad just grabbed two to go straight from the fridge this morning.

(bleck)

Definitely a keeper.

I wish I liked eggs!