These muffin frittatas take about 20 minutes to bake, can be stored in the refrigerator for up to four days, and make for a healthy and tasty breakfast, snack, or appetizer. How great and easy is this?
They can be made ahead like cupcakes or muffins, individualized for picky eaters, and (I think) beat out cupcakes for creative expression. They can be just as color co-ordinated: asparagus, avocado & cheddar for a yellow/green palette, or maybe, tomato, goat cheese and arugula for a red, white and green look. You get the idea. Let your creativity flow.
Plan your creations by flavor and color…and of course nutritional value if you like. Or simply set out a variety of ingredients, grab the kids, and let every member of the family customize their own. How fun would this be?
I made these with sautéed mushrooms, kale, tomatoes and mozzarella. One beaten egg will be enough for two muffin containers. But if you’re like me, I like to fill them a bit more than halfway and let them popover the rim when they bake, so I used two more eggs than I probably really needed.
Oh, and by the way, muffin and cupcake tins are interchangeable and they come in many sizes: mini, regular and oversized. What goes inside is what makes the difference between the two.
Muffin Tin Frittatas
Makes 12 using a regular muffin tin
- 8 large organic eggs, whipped and seasoned with salt and pepper
- 8 oz. cremini sliced (or whatever mushrooms you like)
- 2 cups kale torn away from the stem in random bite-sized pieces
- 12 grape tomatoes, quartered
- 12 (about 1/4″) slices of fresh mozzarella, crumbled
- 1/4 cup fresh chopped Italian parsley, stems removed
- 3 to 4 tbs extra virgin olive oil
- 1 small onion, medium diced
- 1 small garlic clove, finely chopped
- 1 teaspoon nutritional yeast, optional but great flavor and nutritional value
Pre-heat the oven to 350 degrees.
Place a large skillet over medium heat and add enough oil to cover the bottom of the pan. Heat the oil, then add the onions and the mushrooms. Cook until both begin to soften (about 4 to 5 min). Add a splash of water if more liquid is needed.
Add the garlic and cook just until it begins to color (about 15 to 20 seconds) and follow quickly with the tomatoes and kale. Cook for about a minute or just until the kale begins to wilt. Season with salt and pepper, stir and set aside
Distribute the mixture from the pan among the 12 greased muffin tin containers. Stir the yeast and parsley (optional) to the beaten eggs and distribute the egg mixture among the containers. Do not fill more than 3/4 of each tin because they’ll puff up.
Bake in a 350 degree oven for about 20 to 25 minutes or until the center of each is firm.