I am not a great eater of breakfast. Don’t get me wrong, I like breakfast. On the weekend I make pancakes, bacon, french toast, all sorts of yummy treats that although delicious breakfast items are the sort that can’t regularly make an appearance on my table (both for ease of making and personal health).
Enter the mini-frittata. You can make them a dozen at a time (easy), they reheat in a jiffy (quick), and they’re as healthy as you make them (healthy option). You can even wrap them up and take them with you on the subway/streetcar/tube. They’re basically the perfect breakfast food. Anything that I can make on a Sunday and reheat during the week while Mr416expat makes his coffee in the morning is a fabulous breakfast option.
Mini frittatas are just the thing for the busy grad student who is working all hours in studio and not eating normally.
1/4 c milk
fillings – I used 2 leeks thinly sliced and 1/2 c of sharp cheddar cheese but you can use anything! Broccoli and cheese, panchetta, the options are pretty much endless
salt and pepper
Preheat your oven to 350 degrees. Beat the eggs well and add the milk. Add the fillings to the eggs and milk and stir it all together. Season with salt and pepper.
Fill each muffin container 1/2 full (these guys really puff up in the oven) and bake for ~8-10 minutes. Watch them closely and remove them when they’re browning lightly on top and a knife comes out clean when you test them.
I topped them with bacon sprinkles mostly because the bacon I had was frozen and wasn’t going to thaw in time to make it into the frittatas. Whatever you do, don’t put raw bacon in the frittatas. That’s just asking for trouble.
You can eat these guys hot from the oven, cold from the fridge, or reheated in a toaster oven.
Note: I experimented with muffin liners. Don’t use muffin liners. It doesn’t work. End of story.