Brunch with Friends: Baked Mini Frittatas

I love cooking for friends.

This weekend we had a bunch of friends over for Saturday brunch and I had a blast catching up on everyone’s lives, cooking for everyone and eating. It is so easy to get caught up in the craziness of life and start to lose track of friends and brunch was a perfect way for us all to get together. It helped that we invited the husbands and kiddos this time. In fact I think we have all reached a point in life where it is just easier to plan get togethers that include our families instead of just girls only gatherings.

My friends are pretty much like anyone else and they are game to go just about anywhere as long is there is food. So what menu did I entice them with? Peanut Butter and Jelly  Pancakes, fresh fruit, bacon, mimosas, lots of coffee and Mini Frittatas.

Mini Frittatas have become quite a favorite meal in the Evolving Mommy Household in the last few months. Luke likes eggs, a lot, mostly because he likes to eat them. I also like eggs a lot, my love of eggs is more complex. I love how inexpensive and filling they are,  how fast they cook and how versatile they can be. Mini Frittatas are both fast and versatile not to mention easy.

Actually there is one more reason why we love Mini Frittatas. When we make these we end up having lots of leftovers which means Luke gets to eat eggs for breakfast without having to do much more than hit the reheat button on the microwave and I get to have a yummy protein filled breakfast after my early morning workouts at the gym without having to cook or clean up the egg pan. Healthy, easy breakfasts that can be taken to go.

The recipes below make roughly 12 mini Frittatas each and since Maddy is a cereal girl in the morning  making one batch of each gives us enough for one dinner for the three of us and breakfasts through the week for me and Luke. These are two of our favorite Mini Frittata recipes but these little guys are versatile. Bell peppers, black beans, Cheddar cheese and  and diced chicken would make for a nice southwest flavor. Sun-dried tomatoes, basil and kalamata olives would be also awesome. Actually I think I can sit here all day thinking of yummy combinations.

Mmmm, would you like a Denver Mini Frittata?

Actually you look hungry, here have two.

Or Maybe you would like a little hot sauce with that?

Go ahead take a bite, you’ll love it.

Let me introduce you to the Greek Mini Frittata.

Feta Cheese makes everything better, don’t you think?

Okay, okay I’ll stop teasing you with pictures and get to the goods.

Each recipe below can be easily doubled. Preparation instructions and cooking are the same for both varieties so general instructions are below both of the ingredients lists.

Greek Mini Frittata’s
8 eggs
1/2 cup milk
2 Roma tomatoes, diced
3/4 cup diced ham
1 cup spinach, chopped
1/4 cup red onion, finely diced
3/4 cup crumbled feta cheese
Room temperature butter, for greasing pan

Denver Mini Frittata’s
8 eggs
1 cup diced ham
1/4 cup yellow onion, diced
1/2 cup milk
3/4 cup shredded cheddar cheese
1/2 cup green bell pepper, diced
Room temperature butter, for greasing pan

Turn oven on to 325 degrees Fahrenheit. Butter muffin pan and set aside.

Wish together eggs and milk. Mix remaining ingredients into eggs and stirring well.

Using a 1/4 cup measuring cup fill each space in the muffin tin.

Place muffin pan on middle rack of oven, along with one cookie sheet on the rack below it to catch an possible overflows.

Cook Mini Frittatas for 20-25 minutes or just until the centers of each muffin are set. Remove pan(s) from oven and let sit for a few minutes before serving to ensure they have set up fully. Serve warm on it’s own or on a toasted English muffin as part of a sandwich.