I’m not proud of it, but breakfasts in our house are often lacking. Cereal. Greek yogurt. Peanut butter toast. Granola bar. Maybe a hardboiled egg. Something that is quick and fast is usually what we go for. I decided last week that it was time to add something a little more substantial to our rotation that was still pretty easy to make and grab on the go. These Cheesy Mini Frittatas are just that.
I spoil my family on the weekends with breakfasts of eggs, bacon and potatoes or pancakes but the weekdays are different. Mornings are so busy in this house, and the boys aren’t even in school yet! We used to make smoothies every morning, which I felt pretty good about us eating but after eating them every morning we got kind of smoothied out. And I just don’t have the time to make a good hot breakfast during the work week. These mini fritatas are the perfect solution. You can make a bunch of them, keep them in the fridge, heat them up and bam you’ve got yourself a quick and easy hot breakfast.
You could really put anything that you want in these mini frittatas. I chose green onions because I like the subtle oniony flavor with my eggs. I chose tomatoes because they are pretty much my favorite. Kerrygold Dubliner makes an appearance because it’s subtle, slightly sweet and adds the right amount of cheese without over powering the eggs. And then there is bacon because…bacon.
With that said, the options with mini frittatas are pretty much endless. You could add diced zucchini, red onion, mushrooms and leave out the bacon for packed vegetarian frittatas. You could do tomato, basil and mozzarella for a caprese version or some bell peppers and ham for a Denver Omelet version. Whatever you chose, it’ll be nice to have a hot breakfast every morning am I right?
Disclosure: I was sent the cheeses by Kerrygold and this post is my entry for a giveaway for members of the Kerrygold Blogger Loyalty Program. All opinions are my own.
Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray.
Cook bacon in a skillet over medium heat until browned and cooked through. Use a slotted spoon to transfer to a paper towel lined plate.
Whisk together eggs and milk. Mix in remaining ingredients.
Spoon 1/4 cup of mixture into prepared muffin tin. Bake in preheated oven for 15 - 20 minutes or until set. Allow to cool and serve. Leftovers can be stored in the refrigerator for up to a few days. Reheat before serving.
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