Last Friday was my turn to bring breakfast for the team. Instead of the usual bagels I decided to actually make something and put some effort into it. I decided to make baked frittata muffins. The team loved them and ate everything up within a 10 minute time frame.
Baked Frittata Muffins
makes 24 muffins
2 small cartons of egg beaters (egg substitute)
2 peppers chopped
1/2 of a large onion chopped
salt and pepper to taste
2 tbsp of olive oil
1 cup of sharp cheddar cheese
In a medium to large skillet, saute the peppers and onions until soft. While the veggies are cooking, whisk together the egg beaters and 1/2 cup of the cheddar cheese. Stir in the veggies when they are finished cooking. Spray 2 muffin tins with non-stick spray and fill the muffin cups almost to the top with the egg mixture. Bake in a 350 degree oven for 30-35 minutes until the egg mixture puffs and is just set in the center.
During the last 2 minutes of cooking, add the remaining 1/2 cup of cheese to the top of the muffins and broil for the last 2 minutes of baking.
I decided to make little individual frittata muffins so everyone can have their own to munch on. You can also make these muffins for yourself and store in your fridge up to 3-4 days.
Have a great day!