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Mini Breakfast Frittatas Recipe

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This recipe for Mini Breakfast Frittatas is from Whitewood LTC Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BASE
12 eggs
2 T finely chopped onion
Salt + pepper to taste

TOMATO SPINACH MOZZA
¼ c. spinach, roughly chopped
8 grape or cherry tomatoes, halved
¼ c. shredded mozzarella cheese

BACON CHEDDAR
¼ c. cooked bacon, chopped
¼ c. shredded cheddar cheese

GARLIC MUSHROOM
¼ c. sliced mushrooms
¼ c. red bell pepper, seeded + diced
1 T fresh parsley, chopped OR ½ T dried parsley flakes
¼ tsp. garlic powder OR ⅓ tsp. minced garlic
¼ c. shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 350º.
Lightly spray 12 cup muffin tin pan. In large bowl, whisk eggs, onion, salt and pepper. Ladle into muffin tins filling ½ way. Divide toppings into 4 each of the muffin tins.
Bake 20 minutes or until cheese has lightly browned.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Ingredients can be changed to suit your taste and the recipe is easy to increase. Just remember, 1 egg per muffin tin serving (24 servings = 2 dozen eggs) and multiply your ingredient quantities.

These can be stored in the fridge in an airtight container for up to 5 days. They can also be frozen! Cool completely then wrap individually. Place in a Ziplock bag and they will last up to 2 months.

 

 

 

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