They've been fairly happy with "Breakfast Cookies" (I think I've shared those before, if not...I'll look for the recipe). On the other hand, I'm trying to introduce a little variety, hence it was time for some experimenting in the kitchen.
Here's a picture of the final outcome, our mini frittatas.
First thing...ignore the picture above, LOL! I took a shot of the ones I made with the leftover egg mixture, but for best results you'll want to use a silicone muffin pan (or you'll be scrubbing...scrubbing...scrubbing),
Mini Frittatas
10-12 eggs (it really depends upon how deep your muffin cups are)
2 Tablespoons flour
1/4 cup milk
1/2 Tablespoons seasoning mixture (I used an all-purpose vegetable seasoning mix but you might like Mrs Dash, Montreal Seasoning, etc)
Place all of the above ingredients in a mixing bowl and whisk with a fork just until the eggs are barely mixed. Then, take your muffin pan and prep it by spraying with non-stick oil spray (like Pam).
The great thing is that you can customize your Frittatas! I put a large teaspoon of fresh salsa and some crumbled pepper jack cheese onto the bottom of half the muffin cups for my son (who loves spicy foods) and some bacon crumbles and cheddar cheese in the other half for my daughter. Divide the egg mixture by pouring into the cups.
Place the tray (on top of a cookie sheet to catch any spillover) into a preheated oven set at 350 degrees F. Bake for 20-25 minutes, just until the tops are set and just beginning to turn golden. Let cool in the silicone muffin pan for approximately 5 minutes, then use a spoon or butter knife to "pop" them out. Serve immediately while hot or place them into a ziploc plastic baggie and store for up to one week in the refrigerator.
We found they reheated pretty well in the microwave for about 40 seconds at 50% power (be sure to check frequently as all microwaves do vary).
Let me know if you try it, I'd love to hear what combinations you come up with!
