Muffin Frittatas, also known as mini frittatas, muffin omelettes, or egg muffins, are like the triple-threat of egg recipes. This super simple spin on the classic egg frittata, is easy, delicious, and versatile, making it perfect for groups or families with picky eaters, since every person can customize their own toppings (aside from the eggs, which are mandatory, of course). For ours, we included tomatoes, baby spinach, sweet onions, bacon, cheddar cheese, and feta cheese, in a variety of different combinations. A few more yummy ideas might be – ham, ricotta, broccoli, mushrooms, bell peppers, hot peppers, tofu, avocado, peameal, garlic, mozzarella, basil or cilantro – the possibilities are literally endless. When we were done, we combined all our leftover ingredients in a bowl, and added a splash of olive-oil and balsamic vinegar, for a very satisfying side-salad to enjoy while our eggs were baking.
-Preheat oven to 350f
-Grease muffin pan
-Beat 8 Eggs with 1/2 Cup of Milk and a pinch of Salt & Pepper
-Pour egg mixture into muffin pan
-Add desired toppings
-Bake for 20-25 minutes (as oven temperatures may vary)