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Delicious, easy and healthy. These mini frittatas are one of my favorite things to make for breakfast. You can literally fill them with anything you have in the fridge. I like to stick to veggies and cheese, but you can add a protein, like bacon or sausage. The possibilities are endless. These frittatas can be reheated in the microwave for 15 seconds, so if you have any leftovers you can eat them the next day. These puff up quite a bit, so I recommend not filling the muffin cup more than 3/4 full. Enjoy!
Ingredients:
- 8 eggs
- 1 tbsp milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped cherry tomatoes
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped basil
- 1/2 cup chopped red pepper
- 1/4 cup crumbled goat cheese
- 1/2 cup tightly packed chopped arugula
- cooking spray
Directions:
- Preheat oven to 350F
- Spray 10 muffin cups of a muffin tin with cooking spray
- Crack eggs into a bowl; add milk, salt and pepper
- Whisk until well combined and smooth
- Add equal amounts of the tomatoes, feta and basil to 5 greased muffin cups
- Add equal amount of arugula, red pepper and goat cheese to remaining 5 greased muffin cups
- Divide the egg mixture evenly among the muffin cups, filling them no more than 3/4 full
- Bake for 17-20 minutes, or until eggs are cooked
- Let sit for 5-8 minutes before running a knife or spatula around the walls of the muffin cups to loosen the frittatas
- Enjoy!
