I had planned to make a breakfast casserole for a baby shower that I was helping with. But I couldn't find some of the ingredients. We are limited with our resources here. So, I had to resort to a plan B. At the time, I wasn't really sure what that was. Then I had remembered I saw a photo floating around on pinterest that had eggs in a muffin tin. I thought I would attempt to make something from that idea. I mixed all of my ingredients together and threw them in a muffin tin. I was a little nervous, not following a recipe and unsure of how the end result would turn out- especially making it the morning of the shower. Luckily, they turned out and tasted divine, especially topped with a dollip of salsa! Is it just me or is everything so much cuter when it is in mini form? Simply perfect for a brunch.
After I made them I thought, this would also be a great breakfast for school days as well. Throw the stuff together the night before, or at least have all of your chopping and shredding done, and then just bake them in the morning! Enjoy!
3/4 cup milk
1 cup pepper jack cheese, shredded
5 slices deli ham, diced
1/2 medium sized green pepper, chopped
green onions, chopped
hand full of fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
crushed red pepper flakes, just a few shakes - depending on how much heat you like.
Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
In a large bowl, beat eggs and milk. Add cheese, ham, green pepper, green onions, cilantro, salt, pepper and crushed red pepper flakes.
Fill muffin tin with egg mixture. Bake for 40-50 minutes or until tops of frittatas are nice and golden brown. Take a knife and slide it around each egg. Carefully remove frittata from pan. Serve hot.
*When I made these, I filled each muffin tin to the very top with the egg mixture. And it made 12 muffin sized frittatas. I am sure you could just fill them 1/2- 3/4 of the way full and get about 20 out of the batch.