Muffin-Tin Egg Frittatas

3 Feb

Finding out I’m starting a new job next week has got me thinking about quick, yet satisfying breakfasts for on-the-go.  I am a breakfast person in general, and it needs to be a hot breakfast (cereal just doesn’t cut it for me – I’ll be hungry an hour later!).  Eggs are an obvious choice, but seeing as how I just found out I have to be at work at 8am (thus leaving the house at 6:30am to commute), I don’t think I’ll be waking up any earlier than I absolutely have to to cook eggs.

My solution is making mini egg frittatas, individually portioned using muffin tins, and keeping them in the freezer.  Then, I can reheat them in the microwave, just like these individual baked oatmeals.   Maybe I’ll even have one frittata and one oatmeal muffin each morning for a really complete breakfast :)

This recipe can be adapted in any way, shape or form you wish, with any ingredients you want.  I used half egg whites, half regular eggs, because adding a full 16 eggs somehow seemed excessive to me.  However, you can easily do this with all whole eggs.   If you want to incorporate more veggies, like bell pepper or onion or zucchini or broccoli or spinach…or…whatever, just make sure to saute them a bit first so they’re not too crunchy or watery in the finished frittatas.  Unless you like them crunchy.    Feel free to change up the type of cheese and/or the type of milk/cream (I used half-and-half and 1% milk, but you can use any combination you want).  It’s all up to you!  Just use whatever you have on hand.  I wrote some suggestions below for different combinations of ingredients, so have fun with it.

The recipe below yields 24 egg “muffins”, but feel free to cut it in half if desired.  You definitely want to fill the muffin tins pretty full before baking.  While in the oven, they rise (almost like mini soufflés), but as soon as you take them out of the oven they fall very quickly, and can end up being pretty flat.  Kind of like disks.  But I promise they’ll still taste good though even they might look a little funny.

Muffin-Tin Egg Frittatas

Yield: 24 “muffins”, Time: 25 min. active, 25 min. inactive

  • 8 whole eggs
  • 2 cups egg whites (or one 16-ounce container Egg Beaters egg whites)
  • 1/2 cup 1% milk
  • 1/2 cup half-and-half
  • 8 ounces ham, diced in small cubes (about 1 cup)
  • 1/2 cup red bell pepper, diced small
  • 1/2 cup shredded cheddar cheese, plus more for topping (if desired)
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons chives, chopped
  • Several grinds of fresh black pepper
  • 1/2 teaspoon salt

Preheat the oven to 350°F.  Coat 2 muffin tins with cooking spray.

Whisk together the eggs, egg whites, milk and half-and-half until well combined.  Meanwhile, saute the bell pepper (or any other veggies you use) briefly to soften.

Stir in the ham, cheeses, pepper and other remaining ingredients into the egg mixture.  The addition of freshly grated parmesan really adds a nice nutty flavor, so I highly encourage you to use real parmesan (read: not the stuff from the green can).  A block of real parmesan will keep a very long time in your refrigerator, and, since it has way more flavor, you can use less of it than the fake stuff.

Spoon mixture into each muffin tin well, filling at least 3/4 of the way full (the muffins rise like a soufflé, but then fall again, so no worry about over-filling).  Sprinkle with more cheese, if desired.

Bake for 20-25 minutes, or until set in the center.

Remove from the oven  and flip onto a wire rack to cool (they will get lines on the top from the wire grating, but this ensures the bottoms are not soggy).

Cool for a few minutes, then either serve immediately, or flip over and cool completely on the wire rack, if freezing.

Freeze in gallon freezer bags or Tupperware.  Reheat in the microwave.   I reheat mine at 50% power for 40 seconds then 100% power for 10 seconds (lower heat will reduce the likelihood they get rubbery, but adjust times to your microwave and liking).

Here are some ideas for other combinations that would be tasty:

  • Spinach and feta (chop and saute spinach first)
  • Crumbled sausage, red peppers, and pepperjack cheese
  • Chopped cooked broccoli and cheddar
  • Sun-dried tomatoes and goat cheese
  • Bacon and… anything!

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7 Responses to “Muffin-Tin Egg Frittatas”

  1. Donna Finney February 3, 2012 at 10:16 am #

    I love this recipe and the individual-portion and do-ahead aspects of it. I am thoroughly enjoying my individual baked oatmeal every morning…I can’t wait to try this one! Thanks, Amy.

    -Donna

  2. Margaret February 3, 2012 at 10:24 am #

    Amy – these look yummy – you are motivating me!! Good luck w/your first week.

  3. Lindsay February 3, 2012 at 12:02 pm #

    I’ve been looking for good breakfast recipes I can make ahead lately… I will have to try these! Though maybe just a half-recipe since my muffin tin only holds 6 and I’ll run out of patience after baking a few!

  4. Kathy November 25, 2012 at 12:05 pm #

    I made these for my son who is a Type 1 diabetic. They are protein packed and almost no carbs. He loves them!

  5. Wendy Wahl January 19, 2013 at 8:51 pm #

    I have many dietary needs in my family. Love this recipe. Vegetarian. I hate…. can all be done by slightly modifying each tin to each taste. Thank you very much

  6. Msfatima June 23, 2013 at 4:42 pm #

    These looks super delicious and easy to make! I think I’m going to whip a batch for breakfast :)

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