After talking to our friend Cristy this weekend, I decided to try cooking some frittata in a muffin pan to have easy breakfast meals on hand during school.
I used this recipe, but I modified it some. I think as long as the eggs are cooked when you’re done, nothing else is set in stone – the sky’s the limit on ingredient possibilities.
Here’s how they turned out:
You can see that some of these are slightly falling apart on the bottoms. I need a little better system for getting the hash browns not to stick to the bottom of the pan (and to crisp up a little more) but it didn’t affect the taste *at all*. They taste great!
All of these frittata contain some combination of hash browns, eggs, turkey sausage, spinach, bell peppers, and cheese. This helped me experiment some and also to accommodate the different ingredient preferences of our little family. (Frank doesn’t like hash browns, C doesn’t like bell peppers, I’m not currently eating dairy, etc.)
Next, I’ll freeze the rest (if I can stop eating them) and just pop them in the microwave when we’re ready to eat them.