These cheesy mini frittatas are a perfect grab-and-go breakfast for busy days.
When I first read about baking little egg "muffins" in muffin tins, I was smitten. Now I make these delish mini frittatas for days when I'm too busy to do prepare a big breakfast.
Years ago, when I was just a new blogger with a point-and-shoot camera and a love of food, I started reading Kalyn's Kitchen. Though I wasn't on the South Beach Diet (her focus), I found her recipes to be reliable, delicious and inventive. So, when I first read about her "egg muffins," I couldn't wait to try them.
Years later, I still love these inventive egg bites. I call them mini frittatas because that's what they remind me of. But whatever moniker you like, one thing is for sure: they are the most perfect food for busy, rushed mornings. Really.
If you have these on hand, they are a cinch to warm up just before dashing out the door.
If they are refrigerated, 15 seconds in the microwave is all they need to be restored to their hot goodness. If they are frozen, it takes longer—a minute or so—but check every 30 seconds to prevent overcooking.
There are endless possibilities for what to fill these babies with. Right now, I am really into Broccoli Cheddar Mini Frittatas, which have flavors that I love in omelets baked right into them.
Sausage, bacon, smoked salmon and veggies galore are also possibilities. And for the cheese? Anything goes!
What do you cook in your muffin pan?