Wednesday, December 14, 2011

Mini Frittatas

Do your kids love breakfast for dinner?  My kids LOVE breakfast for dinner.  Something else about my kids...they also love anything that is made in individual serving sizes (they call it "kid-sized").  Tonight was a breakfast for dinner night. 

There is no "best thing" about these mini frittatas.  The only complaint I got about them was "What?  They're gone?  I only got two!"  When she took her first bite, my 9-year-old said, "These are on your blog, right?"  No.  No they're not, but they will be in a few hours. 

This process couldn't be much easier.  You cut up various toppings, put them into muffin tins, pour uncooked scrambled eggs on top, and bake them.  So easy, so delicous, and a total crowd pleaser.  Feel free to switch up the toppings based on your personal taste.  Just be sure to put a good amount of toppings in there.  You don't want to end up with an under-topped frittata.

Mini Frittatas

12 eggs
4 tbsp milk - any fat content
1 tsp salt
1 tsp freshly cracked pepper
2/3 cup diced ham
1 cup shredded cheddar
3 tbsp chopped green onion
dash of hot sauce (I like sriracha - it tastes so good on everything!)

Preheat the oven to 350 degrees.  Spray a muffin tin with nonstick cooking spray.  Prepare toppings and set them aside.  In a large bowl, whisk eggs, milk, salt and pepper until very well combined and a little frothy.  Set aside.  Put toppings into the muffin cups (a good heaping tablespoonful is what you're looking for - loosely packed).  Pour egg mixture into the muffin cups until they are about 3/4 full (it turns out to be about 1/4 cup).  Bake on the middle rack for 18-22 minutes, or until the eggs are no longer jiggly in the middle.  They will be puffed up and golden and will be like little egg clouds when you bite into them! 

Yield 12 mini frittatas (6 servings).  These freeze and reheat well.  Just pop a couple in the microwave for 35-45 seconds.

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