Muffin Tin Frittatas

To make this traditional egg dish in individual, brunch-friendly portions, we pour our custard into a muffin tin before baking. Increasing the fat in the mixture by opting for half-and-half instead of milk helps the frittatas release from the pan. A 425-degree oven proved to be the best choice for creating a lightly browned exterior without overcooking the eggs, and a few different options for flavorful filling combinations keep everyone happy.

Makes 12 Muffins

Use a nonstick muffin tin or the eggs will stick. You can prepare the egg and filling mixtures up to a day in advance; refrigerate them separately. Make two different types of frittatas in a single muffin tin by making half batches of two different filling recipes. You’ll need to reduce the sauté time to 8 to 10 minutes and use a 10-inch skillet.

Ingredients:

• 8 large eggs
• 1/4 cup half-and-half
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 recipe frittata filling (see related content)

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray. Whisk eggs, half-and-half, pepper, and salt together in large bowl.

2. Divide frittata filling evenly among muffin cups. Using ladle, evenly distribute egg mixture over filling in muffin cups. Bake until frittatas are lightly puffed and just set in center, 9 to 11 minutes. Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove and serve.

Asparagus, Dill, and Goat Cheese Filling:

Ingredients: 

• 8 large eggs
• 1/4 cup half-and-half
• 1/2 tsp pepper
• 1/4 tsp salt
• 2 tbsp olive oil
• 8 oz Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
• 1 large onion, chopped fine
• 1/2 tsp salt
• 8 oz asparagus, trimmed and sliced thin
• 2 garlic cloves, minced
• 6 oz goat cheese, crumbled (1 1/2 cups)
• 1 tbsp minced fresh dill

 Directions:

Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. Place cooked potatoes, spinach, green onions, garlic and salt and pepper into a bowl.

In a medium bowl, beat together eggs and milk. Pour into the bowl over the vegetables. Sprinkle with Cheddar cheese.

 

Pour this mixture into the lightly sprayed muffin tins and cook at 350 degrees for 10 minutes or until eggs are firm.

Source: allrecipes.com