We hosted a few friends at our home for New Year’s Day brunch. I needed some egg-based entree and came up with the idea for a frittata. Onto Pinterest I went to find the ultimate frittata recipe. I found one even more perfect than I had imagined: mini- frittatas! Using a cupcake pan bakes them individually so that each party guest has their own, which also minimizes the mess and clean-up. HOW COULD I HAVE NOT THOUGHT OF THAT?!!! Not to mention how cute they look! Definitely a crowd pleaser
- 10 large eggs
- 1 cup chopped bell peppers
- 1/2 cup chopped onion
- 1 cup cooked crumbled breakfast sausage, bacon or diced ham (I used ham)
- 1 cup chopped spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and saute for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup.
Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving 1/4″ from the top.
Cook for 23 to 25 minutes, or until the egg has puffed and comes clean with a toothpick.
Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.