About the Recipe
This versatile "mini frittata" recipe will be a sure hit for Mother's Day Brunch. This recipe can be made up to five days ahead of time. Make a batch, cool and store in refrigerator in airtight container. Day of, display on a pretty dish and simply reheat in microwave, about 10-15 seconds.
12 large eggs
2 tablespoons finely chopped onion, (red, white or yellow/brown)
Salt and pepper, to taste
TOMATO SPINACH MOZZARELLA:
1/4 cup fresh spinach, roughly chopped
8 grape or cherry tomatoes, halved
1/4 cup shredded mozzarella cheese
BACON (Or Ham) CHEDDAR:
1/4 cup cooked bacon, chopped
1/4 cup shredded cheddar cheese
GARLIC MUSHROOM PEPPER:
1/4 cup sliced mushrooms
1/4 cup red bell pepper, diced
1 tablespoon fresh chopped parsley
1/4 teaspoon garlic powder
Preheat oven to 350°F
Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion.
Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 15-20 minutes, until set.
Let cool slightly, then serve
OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.Enjoy!