Muffin-tin Frittatas
Easy to make egg bites for grab-and-go breakfasts, adapted from SpendWithPennies
Equipment
Ingredients
- 10 large eggs
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp garlic powder optional
- ¾ C diced ham
- ½ red bell pepper diced
- 2 2 green onions, thinly sliced
- 1 C shredded cheddar cheese
- ½ C shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (177°C).
- In a bowl, whisk together the eggs, salt, pepper, and garlic powder (if using) until well combined. (Use an immersion blender if you have one.)
- Grease a muffin pan very well with cooking spray or butter, or line with silicone or parchment liners.
- Divide the pepper, green onion, ham, and cheeses into the muffin tin wells.
- Carefully ladle or pour the egg mixture over the fillings. Let the egg settle and top off the ones that have less egg.
- Bake for 20–23 minutes, until a Thermapen ONE reads no lower than 170°F (77°C). (There will be a little carryover cooking.)
- Let them rest for a few minutes. Run a knife along the edges to release the frittatas and remove them from the pan.
- Serve for a hot breakfast now, or let cool completely and refrigerate or freeze.