Mini Breakfast Frittatas

Servings: 6 Mini Frittatas

I sometimes get tired of cereal for breakfast every morning but it takes too long to make eggs. I then started to think about how I could make eggs in advance. The answer came from one of my favorite quick dinners, a frittata. This Italian version of an omelet is easy, quick and uses up the leftover vegetables in the refrigerator. So what I came up with were mini frittatas made in cup cake pans. They came out so good that they would be excellent served as part of a brunch or reheated in the microwave for breakfast. They pack the intense flavor of the bacon, the sharpness of the cheese and the savory flavor of the broccoli enrobed in a creamy egg.

It this dish a frittata or a quiche? It’s not really a frittata or a quiche. A frittata typically has the same ingredients as this recipe but is usually started on the stove top and finished in the oven. It’s not a quiche because it does not have a pie crust or any cream that are typical of quiches. It’s more of a hybrid of the two.

Mini Frittata in Cup Cake Pan

3 Slices Oscar Meyer Bacon (fried and crumbled) *

6 Lg Eggs

1/8 tsp Table Salt

2 TBS grated Italian Cheese

1 C cooked Broccoli (I used leftover broccoli) *

Cooking Spray

Cup Cake Pan

Preheat oven to 350°F. When the oven has reached temperature, place your empty cup cake pan in the oven to heat.

Fry the bacon until crisp. Place on paper towels to drain then crumble when cook.

In a small mixing bowl, beat the eggs, salt and cheese together until thoroughly mixed. Chop the broccoli finely and add to the eggs.

When the cup cake pan has heated take it out of the oven using an oven mitt and spray 6 cups with cooking spray. Place it back in the oven for one minute to allow the cooking spray to heat up.

Remove the cup cake pan from the oven on a hot plate and divide the egg/broccoli mixture into the six sprayed cups. Divide the bacon and place it on top of the six frittatas. Place the frittatas back into the oven. After 15 minutes test the frittatas by inserting a knife in the center. If it comes out wet place it back in the oven for an additional 5 minutes. Test again for doneness.

Place a plate or platter over the top on the cooked frittatas and flip it over. The frittatas should just fall out. Serve immediately or wrap in plastic wrap once they have cooled and place them in the refrigerator for up to two days. Reheat them in the microwave.

* PRONTO SUBSTITUTE

Bacon – For a sharper flavor used diced pancetta that has been fried up crisply.

Broccoli – Any fully cooked vegetable that can be chopped up finely, such as zucchini, or small vegetables like corn and peas can be used in this dish.

To print a copy of this recipe go to Mini Broccoli Frittata.

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