A couple of years ago I hosted a father’s day brunch at my house for Jay’s dad. With six adults in attendance, I was racking my brain thinking of different ways to serve eggs. Scrambled eggs seemed too boring, fried or poached would be too time consuming, omelets would be a disaster with so many opinions on what should go in them… but what if everyone got to make their own omelet??
DIY omelets would mean too many people in the kitchen and again too much time to make, but using muffin trays could solve everything!
Mini DIY frittatas were a huge hit! I layed out an assortment of veggies, cheese, ground sausage and crumbled bacon. I lined the tins with cupcake liners, beat a bunch of eggs with salt, pepper, and a little milk and poured the mixture into the liners, filling about 2/3 of the way full.
Then I let everyone add their own toppings and write their name with a dry erase marker next to their tins. I am currently kicking myself for not taking pictures!!
My brother and sister-in-law loved this so much, they did the same thing a couple of months later when they hosted brunch. Including texting me to figure out wtf they were doing haha
This recipe for mini frittatas is enough for one muffin tray, so double and triple as needed if you’re serving a crowd. You can swap out whatever ingredients you want for the toppings so you can have several choices and avoid getting bored eating these throughout the week.
Make ahead on Sunday so you’re all set for breakfast all week long!
Mini Frittatas
Ingredients:
For the egg base:
8 eggs
1 Tbsp milk
Salt + pepper
Topping ideas – there’s no wrong answer here, but limit to 3 toppings + cheese so they don’t overflow (I recommend 2 veggies, 1 protein, 1 cheese):
Veggies:
Bell peppers
Onions
Mushrooms
Green onion
Broccoli
Spinach
Protein:
Crumbled bacon
Ground sausage
Diced Prosciutto or ham
Shredded chicken
Cheese:
Feta
Shredded cheddar
Shredded parmesan
Shredded gouda
Directions:
Preheat oven to 350 degrees
Whisk together eggs, salt, pepper, and milk.
Line muffin tins with paper liners or spray with non-stick cooking spray (the eggs WILL stick otherwise)
Pour egg mixture into tins, filling about 2/3 of the way
Add veggies and protein
Top with cheese
Bake for 20-23 minutes. Keep an eye on them around the 20 minute mark, they will be puffy and set in the middle when done.
Store for up to 5 days in the fridge and reheat in the microwave for a quick weekday breakfast.
I’m about to make these again this week, so stay tuned for updated pics!
If you’re interested in following a healthier lifestyle that also could reverse the symptoms of PCOS check out my Health + Wellness page.
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