Make Ahead Breakfast Frittata Muffins Food

MINI BREAKFAST FRITTATAS

Steps:

• Preheat the oven to 180C/350F/Gas Mark 4.
• Spray muffin tin with a little oil and make sure all the muffin cups are well greased by distributing oil evenly all around with your fingers.
• Line each muffin cup with slice of ham, bacon or anything you like.
• Deseed and roughly chop your pepper or tomato.
• Distribute chopped pepper/tomato evenly between muffin cups and follow by grated cheddar and finely chopped chives.
• Whisk the eggs together with milk and season well with salt and pepper.
• Pour the egg mixture little by little into muffin tin cups, distributing it evenly until it's all gone.
• Bake in preheated oven for approx. 25 minutes until browned and slightly puffed up (they will collapse as they cool).
• Let them cool in the muffin tin before taking them out as they are then easier to remove. Prise gently with a knife if required.
• Enjoy warm or cold!

MINI ITALIAN FRITTATAS

Steps:

• Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
• Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
• In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
• Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

MAKE AHEAD BREAKFAST FRITTATA MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease a muffin tin and set aside.
• Whisk together eggs and milk. While whisking, be sure to break the yolks of the eggs as much as possible.
• After your eggs are whisked together (most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid), add in the remaining ingredients and continue stirring.
• Grab a glass measuring cup and scoop out the mixture with your glass measuring cup. Then fill the greased muffin tin with mixture. As you?re pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise. Repeat process until all muffin tin slots are filled.
• Bake in the oven at 350? for 32 minutes, or until eggs are set. The egg muffins are cooked when the eggs are ?set? meaning they have cooked solid. The egg muffins shouldn?t be liquid or jiggle if you shake the muffin tin.
• Allow the egg muffins to cool in the muffin tin for 3 minutes, until cooled enough to handle.
• Use a serving knife or butter knife to remove the egg muffin from the muffin tin and place onto a wire cooling rack.
• If you are serving these right away, you can also move them from the muffin tin to a serving platter. If you?re storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in an glass storage container for up to 4 days.

MUFFIN PAN FRITTATAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
• Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
• Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

BREAKFAST MUFFIN FRITTATAS

Steps:

• Preheat oven to 350 degrees.
• Brown sausage with chopped onion in a large skillet and drain. In a large bowl, mix the beaten eggs with the sausage mixture. Add cheese, chilies, salt, pepper, garlic powder and red pepper flakes and stir to mix well.
• Spray a muffin tin with Pam and fill each muffin cup 3/4 full.
• Bake for 25 minutes or until set.
• Optional add-ins: 1/2 cup diced tomato, 1/2 cup shredded potato or hash browns, small can drained sliced mushrooms, diced red or green bell pepper (cook with the sausage and onion), chopped and drained artichoke hearts. Can substitute diced ham for the sausage.