Quiche, omelettes, strata, frittatas...I love all egg dishes for breakfast or brunch, especially when they have lots of veggies. These mini frittatas were fun to make because I could add ingredients to each muffin cup. I made two varieties: spinach & feta and tomato-basil from a recipe in an old issue of People magazine. Both options were amazing and luckily there were enough that I could have one of each. You can find the recipe HERE if you'd like to try them.
One thing I noticed was that the frittatas stuck like the dickens to the muffin pan. I've heard there are parchment muffin liners available but I haven't found them yet. I thought maybe it was time for a new non-stick pan and when I went to pick one up I saw silicone muffin cups. Some are 'joined' in a pan shape but I'm not sure if you're supposed to put them in your metal pan as a liner or just use them 'as is', perhaps on a cookie sheet. I didn't buy them but I would love to hear if anyone has used them and what they thought! Regardless, I'll definitely be making these mini frittatas again. There are so many other ways you could change up the recipe and flavours depending on what you add to the eggs. By changing the veggies, the kind of cheese, or adding meat (ham, bacon, cooked sausage) you can customize breakfast to your liking.