I can’t take credit for these amazing bundles of eggy goodness.
My sister-in-law introduced them to me and I always say, when you see or taste a good thing, there’s nothing wrong with copying it!
In fact, she had me work her frittata assembly line. She gave me the task of filling the tins with sun dried tomatoes, feta and spinach and then watched me carefully ladle the whisked eggs into each tin.
After only 20 minutes in the oven, we “popped” out our mini frittatas, let them cool for about 5 minutes, and ate them with our hands like we would any savory cupcake. Because mini frittatas are made in a cupcake pan, they’re the absolute perfect single serve size and shape for my kids to sample at least one or two or three.
Also, let’s face it, saying we’re eating frittatas for dinner is much more interesting than saying you’re having eggs for dinner. Oh, and their adorable cupcake shape is enough to immediately peak their interest so my son had a blast helping me fill the tins.
Don’t be afraid. Any ingredient you’d normally add to the skillet for your regular omelet you can add to your mini frittata cupcake tin. I used bacon, tomatoes and cheddar for half the tin and basil, mozzarella and onions for the other half. Next time around I’ll try garlic, mushrooms and cheese.
As you can see, the possibilities are endless. This dish is ideal when you’re hosting a brunch for many people. In just 17 minutes, you can create 12-24 frittatas.
adapted from Antonio Lofaso’s The Busy Mom’s Cookbook
- 1/2 cup shredded mozzarella cheese
- 3 teaspoons plum tomatoes, seeded and chopped
- 3 strips of bacon, cooked and diced
- 1/2 cup shredded cheddar
- 3 teaspoons onions
- 12 eggs, beaten
- salt and pepper to taste
- Preheat oven to 350 degrees. Spray 12-cup muffin tin with non-stick cooking spray.
- Divide mozzarella, tomatoes, bacon equally among 6 tins. Divide onions and cheddar equally in the other 6.
- Pour the egg mixture in all the tins so they are 3/4 full. Mix well with a fork to scatter ingredients. Add a dash of salt and pepper.
- Bake for approximately 17 minutes and let cool 5 minutes before removing from tins.