Serve up these mini frittatas for a weekend brunch. Better yet, save the leftovers for a quick weekday breakfast option.
If you were to lay a bet on what I am eating on a weekday morning, you would be pretty safe with a Healthy Yogurt Parfait with Blueberries & Granola. But when the weekend rolls around, I crave something hot. Sometimes pancakes and waffles do the trick, but more often than not, some deep-seated childhood craving kicks in from those weekend days when my dad would make eggs.
At that point, there’s no turning back. It has to be eggs, preferably with a small bit of fried meat on the side. I don’t care how well I’ve been eating and how much I’ve been exercising, I can never say to no to a piece or two of bacon.
These mini frittatas are a breeze to make. They don’t require any special equipment to make them “mini”, besides a standard muffin tin. Serve them for brunch, alongside some breakfast potatoes and fresh fruit.
And for all of you who have insanely busy weekday mornings (I’m with you there) which often leaves the idea of breakfast laying by the roadside, gasping its last breath, these frittatas will save the day. Once any leftover frittatas are cooled to room temperature, cover and refrigerate. When ready to serve, just pop them in a 350 degree F oven or toaster oven for a few minutes.
Head to allParenting for the Mini Frittata Recipe with Prosciutto & Parmesan Cheese.
Other recipes for allParenting:
From left to right:
Salmon Baked in Foil
Tortellini with Mushroom Thyme Sauce
Baked Herbed Chicken with Gorgonzola Cheese