Frittatas in muffin cups

I made Giada’s mini frittatas last year for our Christmas breakfast but was looking for something a little larger and less messy this year (they really stick to the pan).
I found a recipe online, and I made a number of changes. I made 2 dozen; one dozen with broccoli and cheddar, the other with diced ham and cheddar. It made too many for our party of 7, so next time I’ll just make 18.

Frittata Muffins

(Makes 24 muffins)

24 eggs
3/4 to 1 cup skim milk
1 cup shredded low fat cheddar
1 cup chopped broccoli, defrosted (for one batch)
1 cup diced deli ham
salt & pepper

Preheat oven to 375 F. Use regular muffin pan; spray pan with Pam, then put a paper liner into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat or vegetables, then cheese. Sprinkle with salt and pepper. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add milk and beat well. Pour egg into each muffin cup until it is almost full. Stir slightly with a fork.
Put trays on cookie sheets to catch any over-spill (some egg spilled onto the bottom of the oven and burned and smelled awful!).

Bake 25-35 minutes until muffins have risen and are slightly browned and set.


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