Foodie Friday: Eggs

Frittatas are a standby recipe in our house.  What a great way to eat up a bunch of local vegetables and eggs.  Abby’s palate has definitely been leaning more and more toward the bland lately, so getting her to eat frittatas with garlic, onions, peppers or anything green is getting harder and harder.  My sweet friend Jill recommended I try out baking tiny frittatas in a muffin tin.  Brilliant!  Doing this means I can mix cooked bacon and cheese into the egg first, pour out a few cups for Abby, then add all the sauteed veggies Tom and I want and fill in the rest of the egg cups.  Also, these reheat really well and are a great breakfast on the run dish.
We serve these with a salad so Abby *does* get her vegetables, just not all mixed together with the other stuff!

Tiny Frittata Cups
(inspired by this recipe and one found in the South Beach Diet Cookbook).
6 eggs
1/3 cup of milk or buttermilk
cooked bacon or sausage crumbled or broken up into small pieces
grated cheese of your choice (I like Parmesan or cheddar, but anything works here)
sauteed veggies (I like garlic, onion, bell pepper, greens, summer squash, really anything as long as it’s chopped up pretty small)

Preheat your oven to 350 degrees.
Prepare a 12 muffin tin with muffin liners. . . spray the liners with olive oil or other cooking spray.  (I know, using liners seems wasteful, but trust me, getting these suckers out of your muffin pan is MUCH easier with them).
Beat your eggs with the milk, salt and pepper to your taste.
Add the cooked meat and cheese and mix well.
Pour as many plain frittata cups as you’d like, then add the cooked vegetables and mix.
Pour the rest of the cups.
Bake for 20-25 minutes or until egg is set and a knife comes out cleanly.
Abby’s a fan.