Muffin Tin Frittatas
To make this traditional egg dish in individual, brunch-friendly portions, we pour our custard into a muffin tin before baking. Increasing the fat in the mixture by opting for half-and-half instead of milk helps the frittatas release from the pan. A 425-degree oven proved to be the best choice for creating a lightly browned exterior without overcooking the eggs, and a few different options for flavorful filling combinations keep everyone happy.Use a nonstick muffin tin or the eggs will stick. You can prepare the egg and filling mixtures up to a day in advance; refrigerate them separately. Make two different types of frittatas in a single muffin tin by making half batches of two different filling recipes. You’ll need to reduce the sauté time to 8 to 10 minutes and use a 10-inch skillet.
- 8 large eggs
- 1/4 cup half-and-half
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 recipe frittata filling
- Mushroom, Chive & Gruyere Filling
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms, trimmed and sliced thin
- 8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
- 1 large onion, chopped fine
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 6 ounces Gruyère cheese, shredded (1 1/2 cups)
- 3 tablespoons minced fresh chives
Adapted from lcdn.cookscountry.com
Egg Mixture Directions:
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray. Whisk eggs, half-and-half, pepper, and salt together in large bowl.
2. Divide frittata filling evenly among muffin cups. Using ladle, evenly distribute egg mixture over filling in muffin cups. Bake until frittatas are lightly puffed and just set in center, 9 to 11 minutes. Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove and serve.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms, potatoes, onion, and salt and cook, stirring occasionally, until potatoes are tender, 10 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer to bowl and let cool for 15 minutes. Stir in Gruyère and chives.