I love eating eggs for breakfast. Or any time of the day really. I came across a recipe for mini frittatas on Family Fun. They remind me of mini omelettes because you have an egg base, and then you fill it with whatever mix-ins you desire. I chose shredded cheese, bell peppers and bacon. Mmm bacon.
These were really easy to whip up and I like how versatile they are with the fillings. They were initially puffy but sank down and became kind of wrinkled and shriveled after they cooled which is too bad. They don’t look so pretty but they taste great.
When I was adding in the mix-in ingredients, they kept sinking in and disappearing into the liquid egg batter. But once they baked, the ingredients rise to the surface, adding some color to the frittatas.
I need to figure out a way to keep them from shrinking so much, but other than that, I loved these. The original recipe makes them the size of cupcakes, and it looks like there wasn’t as much shrinkage. I’ll have to play around with the recipe some more. But I’ll definitely make these again. I couldn’t stop popping them into my mouth.
These would be perfect for brunch or for a portable on-the-go breakfast.
4 large eggs
1/4 cup milk
1/2 teaspoon salt
Assorted mix-ins (I used shredded cheese, finely chopped cooked bacon, finely chopped bell peppers)
1. Preheat oven to 350F. Grease about 10 molds of mini muffin pan.
2. Whisk together the eggs, milk, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
3. Add about 1 tablespoons of mix-ins to each cup.
4. Bake the frittatas until they are puffy and the edges are golden brown, about 15 minutes. Loosen with knife and serve warm.
Slightly adapted from Family Fun
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