Breakfast on the go is always a challenge, and it is often a time people turn to fast food. On the weekdays, there is never time to get the kids to school, make our own commutes, AND cook.
I made these muffin pan frittatas on a weeknight, and let them bake while I was making supper. When they came out of the oven, I had wonderful small breakfast frittatas ready for the whole week.
I’ve seen similar recipes two different places, both calling these “mini omelettes,” but after making them, I find the consistency and flavor more similar to frittatas. Whatever you choose the call them, they taste wonderful — and they keep in the fridge and reheat well in the microwave.
In this version I used roughly chopped Bella mushrooms along with onion and sliced cherry tomatoes to give a little acid, but you could use any vegetables that you particularly like in omelettes, quiche, or frittatas. Have fun and be creative!
Muffin Pan Frittatas
Cook these ahead for a tasty breakfast option throughout the week.
- 1 cup yellow onion, (finely chopped)
- 1 – 2 Tbsp butter, (softened (or substitute canola oil))
- 1 cup bella mushrooms, (roughly chopped)
- 1/2 cup cherry tomatoes, (sliced into thirds)
- 1/2 cup parmigiano cheese, (freshly grated)
- 1/2 cup sharp cheddar cheese, (shredded)
- 7 eggs
- salt and pepper, (to taste)
- 2 Tbsp olive oil
- Preheat the oven to 350°.
- Chop onion, mushrooms, tomatoes and set aside. Grate parmigiano cheese.
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Saute onion in olive oil for two minutes. Add mushrooms and tomatoes and cook an additional two minutes. Set aside to cool down.
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Take a 12 count muffin pan and brush with softened butter. Sprinkle parmigiano cheese into each muffin spot — it will stick to the butter on sides and bottom.
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Whisk eggs and add salt and pepper to taste.
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Once the mushroom/onion/tomato mixture as cooled enough NOT to cook the eggs, add it and the the cheddar cheese to the egg mixture and whisk all together.
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Spoon mixture into the muffin pan.
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Bake in a 350° oven for 20 to 25 minutes.
You can substitute other vegetables for the mushrooms and tomatoes, as long as you stick to the quantities listed here, it will work fine.
You may only need 1 Tbsp. of softened butter, but since it has to be softened, it’s better to have a little more than you need than not enough.
Love it! ?
These do look extremely good! I’m not a lover of mushrooms (although my wife is), but you could substitute many things couldn’t you. I rather fancy peppers instead of the mushrooms, and maybe spring onions. Sweetcorn would also work, and some hot sauce. Feeling hungry now!
You could substitute any vegetable you like, just stay in the right quantity zone.