Muffin Pan Frittatas

Muffin pan frittatas are super easy, incredibly yummy and totally convenient! Like tiny quiches, so easy to freeze by two's in sandwich bags for at-the-ready yummy high protein grabs/mini meals! From breakfast with sliced tomato and melted cheese on top to brunch paired with a leafy salad, here are 4 ways to make them to suit your personal taste.

{For all recipes, preheat oven to 400 degrees and coat a 12-cup muffin pan with cooking spray.}

Spinach Cheddar Frittatas
8 eggs
1 cup of 1% lowfat milk
2 oz. (1/4 C) shredded cheddar cheese
1/4 of medium red onion, chopped
2 cups baby spinach
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper

In a large bowl, whisk eggs well.
Add milk and 2 ounces shredded cheddar cheese to eggs.
Set aside. Heat the olive oil in a small saute' pan. Add red onion and cook until softened, about 5 minutes. Add the baby spinach, cooking until wilted, about 2 minutes. Drain water and allow to cool for 2 minutes. Add spinach and onion mixture, salt and pepper to egg mixture and fold gently together. Ladle mixture into prepared muffin pan sections and bake until tops are puffed and golden, about 30 minutes.
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Salmon Cheddar Chive Frittatas
8 eggs
3/4 cup of 1% lowfat milk
2 ounces (1/4 cup) shredded cheddar cheese
3 Tbsp fresh chopped chives
1 cup cooked chopped salmon
Juice from half a lemon
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper

In a large bowl, whisk eggs well. Add milk, 2 ounces shredded cheddar cheese and fresh chopped chives to eggs. Set aside. Heat the olive oil in a small saute' pan. Add 6-8ounce fresh salmon filet to pan and cook thoroughly, browning both sides lightly (about 5 minutes). With spatula, break apart salmon into small pieces; saute' until cooked completely. Allow to cool 5 minutes. Add salt and pepper to egg mixture and squeeze the lemon juice into egg mixture. Add salmon to mixture and fold gently together. Ladle mixture into prepared muffin pan sections and bake until tops are puffed and golden, about 30 minutes.
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Cauliflower Thyme Parmesan Frittatas
8 eggs
1/2 cup of 1% lowfat milk
2 cups fresh cauliflower florets (1 inch size)
2 ounces (1/4 cup) freshly grated Parmesan cheese
2 tsp thyme leaves
1 medium onion, finely chopped
3 garlic cloves, thinly minced
2 Tbsp unsalted butter
2 tsp. olive oil
1/4 tsp. sea salt

In a saute' pan, melt 1 Tbsp of the butter into the olive oil on medium high heat. Add the cauliflower florets and toss to coat. Add the sea salt and toss and cook until golden brown, about 2 minutes. Add the onion, garlic and the other Tbsp of butter and cook together until softened. Remove from heat and set aside. Whisk together the eggs, milk and half of the Parmesan cheese. Fold in the cauliflower, onion and garlic mixture. Ladle into prepared muffin pan sections and sprinkle remaining Parmesan cheese on top. Sprinkle with thyme leaves and bake until tops are puffed and golden, about 25 minutes.
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Colorful Breakfast Egg Cups

8 eggs

5 oz. frozen spinach, thawed, water squeezed out and chopped
3/4 cup shredded low-fat sharp cheddar cheese

1/4 cup shredded Parmesan cheese

1/4 cup cottage cheese
2 Tbsp minced red bell pepper

1 oz crumbled cooked bacon (about 1/4 C)

1/4 cup sliced green onions

1/4 tsp kosher salt

1/8 tsp black pepper 1/2 tsp hot sauce

12 slices Canadian bacon

Whisk eggs in a bowl. Fold in remaining ingredients except Canadian bacon slices. Spray muffin pan sections with cooking spray, place Canadian bacon slices in muffin pan sections to form a "bowl" and evenly ladle egg mixture in each section, keeping ingredients well dispersed. Fill them to the top. Bake in oven for about 15-20 minutes. The tops should be puffed and just barely set. The eggs will sink after cooling.