Muffin Tin Frittatas

By lorik

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.

*Note: Use paper muffin tin liners, nothing keeps these from sticking.

Ingredients

• Chorizo, Parsley, and Pepper Jack Filling:
• 8 large eggs
• 1/4 cup half-and-half
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 recipe frittata filling (see related content)
• 1 tablespoon olive oil
• 8 ounces Spanish-style chorizo sausage, quartered lengthwise 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 pepper Jack cheese, shredded (1 1/2 cups)
• 3 tablespoons minced fresh parsley
• Potato, Bell Pepper and Cheddar Filling:
• 2 tablespoons olive oil
• 8 ounces Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
• 1 large onion, chopped fine
• 1 large red bell pepper, stemmed, seeded, and chopped
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
• 3 tablespoons minced fresh basil
• Note: After making this recipe once, there was twice as much filling as needed unless you are using the Texas Sized muffin tins, cut filling in half and add 2 eggs.

Details

Servings 1
Adapted from cookscountry.com

Preparation

Step 1

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.

For Frittata Filling:
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add chorizo, 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 pepper Jack and parsley.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add potatoes, onion, bell pepper, 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 cheddar and basil.