June 25, 2010

Muffin Frittatas

This is the new Egg McMuffin. 

These met all the criteria for a weekday breakfast:
  • easy to prepare (even better to make the night before and just microwave in the a.m.)
  • healthy -- loaded with veggies and protein
  • good for on-the-go
I made this frittata mixture and simply put them in (note: well greased) muffin tins. You could add any combination of veggies that you like and any kind of cheese to dress them up -- or down -- as you like. 

Next time I'm going to experiment with a strata recipe, which I think will make these a little denser (the difference, as far as I can tell, is that in a strata there is bread). These would also be great as mini-muffins as a nice brunch appetizer. Stay tuned for more variations of this one!

  • 6 eggs
  • 1/2 cup milk (if you use skim, mix some 5 or 10% cream with it so it's not too runny)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup zucchini, diced
  • 1/2 cup yellow pepper, diced
  • 1/3 cup diced tomatoes


Heat oven to 350 degrees.

Beat eggs, milk, salt and pepper until blended.

Add cheese and veggies, mix well.

Ladle into well greased muffin cups. About 1/4 cup each -- makes 10 to 12.

Bake for 20-25 minutes, until just set.

Cook on rack for about 5 minutes, but as soon as they come out of the oven, run a paring knife around the edges (this will not only help get them out, it will make clean up a breeze).

Serve warm.

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