Frittata Muffins

In this weeks class, we also made fritter muffins - another easy, freezable option for breakfast or snack (perfect for on the go!). I like to fit them into the ‘kitchen sink’ category - literally any ingredient can be baked into these little muffins!

What You’ll Need:

-12 eggs

-6 pieces cooked chopped bacon

-2 cups shredded cheddar cheese (divided)

-1 cup sliced tomatoes

-1/4 cup caramelized onions

-1/2 teaspoon salt

-1/2 teaspoon pepper

-1/2 teaspoon garlic powder

Other ingredient ideas: sun-dried tomatoes, spinach, mushrooms, tofu, sausage, kalamata olives, red peppers, chorizo, sausage, etc.

Method:

-preheat oven to 350

-crack eggs into large bowl and whisk lightly until scrambled

-stir in salt, pepper, and garlic powder. add in cheese, saving some for the tops

-spray large muffin tin with cooking spray (heavily)

-fill muffin cups about 3/4 full with egg mix, then distribute all toppings throughout cups

-top with remaining cheese

-bake for 18-20 minutes or until eggs are set

-let rest up to 5 minutes, then pop out of muffin tin to serve or cool completely

-store in refrigerator 1 week - or freeze up to 3 months

To reheat:

-If refrigerated, microwave 30-40 seconds

-If frozen, remove and refrigerate overnight, then microwave 30-40 seconds