I love to eat the crap outta quiche and frittatas. I used to think they were fancy which in my mind meant super difficult to cook. I was epically wrong. I have been messing with quiche and frittata recipes now for a good decade. Frittatas are so fun to work with because the egg base is a blank canvas and you can get incredibly creative with them.
I saw a recipe for mini frittatas recently and thought it was a fabulous idea so I came up with a Basic Guide on how to do it. You just memorize the guide and bam you just use what you’ve got. I came up with a basic egg mixture and am giving you my frittata and quiche egg mixture recipe as well. You choose which one you want to make.
Why you want to make them:-So freaking delicious. DROOL!
-They are mini, which means they are bite-sized which means you can eat more! BAHAHA
-Super kid friendly.
-Your kids can make these FOR YOU! (Genius and you’re welcome!)
-You can make a mini frittata breakfast/brunch bar! Wanna impress all the people?
-You can use whatever leftovers you have!
-High protein!
-Super easy on the go breakfast, take leftovers, warm up and throw them in a big cup, snack while you commute. I feel like this is a breakfast hack!
-Chop a few up, warm through and throw them in a tortilla with hot sauce and sour cream for quick on the go breakfast burrito! Another breakfast hack people.
-They freeze well!
-While the frittatas are in the oven you can do something else like the dishes or you can shake your booty, whatevs.
Basic Guide (Memorize this formula!)
-Recipe makes 24 mini frittatas
You will need a 24 Cupcake/Muffin Mold Pan
-Make egg mixture 1 or 2
-Add ½-1 tsp filling of choice to eat muffin cup (scroll down for filling ideas)
-Sprinkle with a tiny pinch of cheese if you have it
-Fill with egg mixture right about to the top of each mini cup
-Bake at 350 for 10-15 mins
Bacon and Asparagus Mini Frittata Recipe
Preheat Oven to 350
Ingredients
Egg Mixture 1 (Basic)
-5 XL Eggs beaten
-4 TBLS Whole Milk
-Salt and Pepper to taste
Egg Mixture 2 (FANCY)-1/3 cup Mayo
-1/3 cup Whole Milk
-3 Eggs beaten
Filling
-1/4 Red Onion diced small
-5 spears of Asparagus diced small
-3 large White Button Mushrooms diced small
-3 slices thick cut or 5 regular Bacon cut into large chunks (use scissors)
-3-4 shakes Garlic Powder
-Salt and Pepper to taste
-5 TBLS of Cheese – We like mozzarella or cheddar for these (set aside)
-2 TBLS Bacon Grease or Olive Oil
Directions
Cut your bacon into one-inch chunks and fry until quite crispy. Strain bacon and set aside. Use 2 TBLS of bacon grease or olive oil to cook veggies. Add mushrooms first to get them browning. Remember that browning adds a ton of flavor and your frittata will be taken to a whole new level. Cook for 5-7 mins or until you start to see them getting some good color. Next add your asparagus and red onion along with seasoning. Cook until they are a bit soft and have some color. The smaller you cut the veggies the faster they will cook.
Make egg mixture 1 or 2 by combining all ingredients and beating them together. Mixture 1 is basic like you would use for scrambled eggs or an omelet, which turns out quite fluffy. Mixture 2 is a fancy quiche or frittata type blend that will give you a denser texture.
Get a large cookie sheet and line it with foil or a silicone mat to catch anything that might spill. Set your silicone muffin pan on the lined cookie sheet. Put a ½ to 1 tsp of your veggie filling and a piece or 2 of bacon in each muffin cup. Sprinkle a tiny bit of cheese if you want.
Put egg mixture in a measuring cup and pour some in each cup. Fill just about to the top. Bake at 350 for 10-15 mins. Serve hot, cold or room temperature.
These also freeze well! Put them on a flat surface (cookie sheet) in the freezer for a few hours then throw in your favorite vessel. Maybe you put them in a glass storage container or a freezer bag. Thaw in refrigerator or heat in microwave or oven.
Garnish for Your Mini Frittatas
-Parmesan Cheese and Chives
- Hot Sauce and Sour Cream
-Ketchup
-Ranch
-Salsa and Sour Cream
Filling Ideas for Your Mini Frittatas
-Mild Breakfast Sausage, Mushrooms and Goat Cheese
-Spicy Italian Sausage, Sun Dried Tomatoes and Feta Cheese
-Baby Spinach, Red Onion and Swiss Cheese
-Tomato, Spinach, Asparagus and Swiss Cheese
-Ham and Cheddar Cheese
-Red Bell Pepper, Onion and Jack Cheese
-Zucchini, Gruyere and Mild Breakfast Sausage
-Wild Mushroom, Red Onion and Asiago Cheese
Don’t you feel inspired? I do! There are so many possibilities you could make a different mini frittata each day for a year!
I am definitely making sausage, mushroom and goat cheese frittatas next!
Can’t wait to hear about the combos you come up with!
In case you are concerned about using Silicone for baking, here is a post about that very thing.
EmoticonEmoticon