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Mini Frittata - Make Ahead Breakfast for Busy Mornings

Mini Frittata

These individual frittatas (crustless quiches) can be made in bulk and frozen for up to three months as a quick and healthy breakfast that's perfect for on-the-go and busy mornings!  I usually double this recipe to save even more time.

  • 7 large eggs
  • 2 C half-and-half
  • Salt and Pepper to taste
  • Your favorite topping flavors; think cheeses, veggies, and breakfast meats
  1. Preheat oven to 350*F (325* Convect/Fan).
  2. Line muffin tin (twelve cups) with tin-foil liners and spray liners with cooking spray.
  3. Whip eggs, half-and-half, and salt and pepper until combined.
  4. Fill liners halfway.
  5. Add ingredients: this is a great opportunity to be creative with your flavors, but really any omelet toppings will do; just make sure that you cut them up pretty finely so that you get good distribution. 
  6. Top off liners with egg mixture.  
  7. Top with more cheese (optional, but so good!)
  8. Bake for 20 minutes, until fully set around edges and almost set in the middle, but should still have some jiggle.
  9. Enjoy immediately or store in the fridge for 7 days or the freezer for 3 months.
The finished product
I hope you enjoy this quick and simple make-ahead breakfast for busy mornings! If you try it out, please come back and share what you think and what toppings you used in the comments below!

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