Mini Frittatas
It’s March! That means it’s Brunch month in my Great Food Adventure. To tell you the truth, I’m relieved. Those macarons last month were giving me drama.
I think brunch is one of the greatest ideas ever. I only wish I could enjoy it more! I’m always ravenous in the morning and the bean never sleeps in, so our morning meal usually happens around 7am. But I do love the idea of having a beautiful spread of breakfast and lunch options, lots of eggs, beautiful fruits and veggies, pastries and carbs galore!
Here’s my first brunch offering for you- mini frittatas. These are great for a brunch spread- individually sized and protein-packed. A perfect way to start the day and a nice foil for all of the usual brunch sweets. The preparation is simple- saute the veggies, whisk up the eggs and milk, combine and bake. Brunch in a snap.
I am pumped about all the eggs I’ll be consuming this month. Love me some brunch!
What’s your favorite brunch food?
Are there any brunch recipes you’ve been dying to find?
Mini Frittatas
Prep time
Cook time
Total time
adapted from Rachael Ray
Author: Oven Love
Recipe type: Breakfast
Serves: 12
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- Salt and pepper
- ½ cup cooked ham or sausage, chopped
- 1-1/2 tablespoons chopped fresh chives
- ½ cup shredded Monterey Jack cheese
- 16 large eggs
- 2 cups milk
- Crushed red pepper, to taste
Instructions
- Preheat the oven to 375°:. In a small skillet, heat the butter over medium heat. Add the onion and bell pepper and cook until softened, about 7 minutes. Season with salt and pepper and stir in the ham/sausage and chives. Let cool, then add the cheese and set aside.
- Using an electric mixer, beat the eggs and milk until frothy; season with salt and pepper.
- Spray 2-3 muffin tins (depending on the size) with cooking spray. Divide the meat and veggie mixture evenly among the muffin tins and sprinkle each with a pinch crushed red pepper. Ladle the egg mixture to about ½ inch from the top of the tin. Bake until puffy and golden, about 30 minutes. Serve immediately.
Too funny, I just made a version of these this morning! They’re great for quick breakfasts!
This is the stinkin cutest thing. Ever.
What a great idea! I love frittatas, but they can be a little time consuming when you have people over. Next time, I’m making these!
I love this! I have done a similar egg dish baked in muffin tins lined with prosciutto, but I simply cracked a whole egg into the cup so the yolk stayed intact. But now I want to try these mini frittatas! Thanks for sharing the recipe.
These look great! Ironically I just made frittatas last night, then saw your version in my email this morning through cook eat share. Ours took a long time to bake, next time I’m trying the muffin pan idea. Thanks for sharing!
Jessica
http://www.dinnerwiththeshivers.com/