Mini Frittatas

I made these as part of our Christmas breakfast and these tiny frittatas just disappeared. This recipe can be doubled.

Ingredients

• Nonstick vegetable oil cooking spray
• 4 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 3 slices of cooked bacon, chopped
• 1/2 tomato
• 5 mushrooms, sauteed and chopped
  
• 1/3 cup freshly grated Parmesan
• 2 tablespoons finely chopped fresh parsley leaves

Directions

Preheat the oven to 350 degrees F.

Spray 1 mini muffin tins (with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 10 minutes. Using a butter knife, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately. This made 16 frittatas.

MY TIP: You can substitute the meat, vegetables and cheese to your liking, just keep the meat and vegetable to about 6 ounces.

MY OTHER TIP: If you don't have enough egg mixture to fill all the tins, fill them with water, so you don't burn your pan!