I grew up liking eggs in all its forms: fried, scrambled or hard boiled. I like quiches, omelets, egg salads and deviled eggs. Doesn’t everyone? Apparently not. Neither my husband nor children liked eggs enough to actually eat them. Yet, recently eggs have become a regular feature of our weekend breakfast routine. How did this miracle occur? I wish I could take the credit (ok, I’ll take a little credit) but mostly it’s thanks to the kind people at Hilton.
A couple times a year we pack our bags and leave our little enclave in PNW. More often than not, we stay at a hotel. For some reason the “no eggs” policy went by the wayside as we hustled down to the hotel breakfast buffet. Maybe it was the close proximity to the bacon and pancakes, but whatever the reason, eggs became one of those dependable foods that could be counted on no matter which city we were in. We ate breakfast egg and cheese sandwiches in NYC, mini omelets in LA and we shoveled down softly scrambled eggs in Paris. It seems that they can’t get enough home or away. Eggs are requested all.the.time.
Now back home when the breakfast buffet isn’t an option. What to do? My solution? These mini frittatas. I honestly don’t quite remember where I found the beginnings of this recipe on the World Wide Web but I think the original version had more veggies and perhaps bacon. Through pure laziness, empty produce drawers and a need for these to resemble the simple egg dishes we’ve eaten over the years, I simplified.
I’ve also found that these mini frittatas freeze incredibly well. Just cool completely before placing in the freezer. Microwave for 30-45 seconds to rewarm. Give them a try and let me know what you think!
Quick Cheesy Mini Frittatas
- 8 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground pepper
Liberally spray a regular sized muffin pan with cooking spray. Heat oven to 350 degrees F. In a medium bowl, whisk eggs, milk, salt, pepper, cheese, and green onions until well combined.
Fill each muffin cup 2/3 full.
Bake for 15 minutes or until the eggs are puffed and firm on the top. Let cool slightly (the frittatas will deflate) and take a small spatula to remove them from the muffin tin.
Serve or let cool completely and store in an air tight container for up to 3 days. Reheat for 20 seconds in a microwave.