These muffin frittatas take about 20 minutes to bake, can be stored in the refrigerator for up to four days, and make for a healthy and tasty breakfast, snack, or appetizer. How great and easy is this?
They can be made ahead like cupcakes or muffins, individualized for picky eaters, and (I think) beat out cupcakes for creative expression. They can be just as color co-ordinated: asparagus, avocado & cheddar for a yellow/green palette, or maybe, tomato, goat cheese and arugula for a red, white and green look. You get the idea. Let your creativity flow.
Plan your creations by flavor and color...and of course nutritional value if you like. Or simply set out a variety of ingredients, grab the kids, and let every member of the family customize their own. How fun would this be?
I made these with sautéed mushrooms, kale, tomatoes and mozzarella. One beaten egg will be enough for two muffin containers. But if you're like me, I like to fill them a bit more than halfway and let them popover the rim when they bake, so I used two more eggs than I probably really needed.
Oh, and by the way, muffin and cupcake tins are interchangeable and they come in many sizes: mini, regular and oversized. What goes inside is what makes the difference between the two.
Muffin Tin Frittatas
Makes 12 using a regular muffin tin