from 1 vote
Mini Egg Frittatas
breakfast, brunch, eggs
any combination of cooked meats or vegetables
(sliced or diced)
shredded cheese of choice
kosher salt & fresh ground pepper
Preheat oven to 400 degrees
Spray a 6 cup
tray lightly with olive oil spray. Set aside.
Whisk 4 large or extra large eggs.
Fill each cup 2/3 of the way up with egg mixture. (The eggs puff up considerably when cooking so DO NOT OVERFILL.)
Add your cooked and seasoned meats, vegetables and cheeses to each egg cup. Swirl in ingredients lightly using a toothpick to distribute.
Cook for about 20-22 minutes.
Remove from pan and serve immediatly, or remove and let individual frittats cool on a baking rack then store in fridgerator for up to 3 days for reheating.
The mini egg frittatas will collapse as they cool. The is normal.