I just finished making these Cupcake Fritatas for brunch. Making them in the cupcake tins is a fast, quick way to pull off a recipe that in a saucepan takes more time and is less “fingerfoody” to serve for brunch. They were superb. This is a versatile recipe, as you can add any veggies you may prefer, add or replace other ingredients to satisfy your own individual flavor.
These are perfect as an appetizer for any party you may think of having in the future, as a quick lunch fix or whatever you may want! You can keep them vegetarian by skipping the bacon. You can add any other veggies of your choice. The sky is the limit so I hope you get creative with them. So many different kinds of cheese work too – cheddar, gouda, gruyere. Once you get the basic recipe down, it’s a home run.
6 eggs, beaten, I always use organic eggs
1 cup egg whites, I buy them in a container
1/2 cup WHOLE milk
1/2 cup shredded sharp cheddar
2 red peppers, chopped
1 green pepper, chopped
1 onion, chopped
1 teaspoon salt
4 tablespoons olive oil
3 garlic cloves, chopped
3-4 green onions, chopped
6 slices Canadian bacon, chopped.
Preheat oven to 350F. Spray muffin baking pan with cooking spray and set aside.
On a sauce pan over medium heat heat the oil and add the veggies except the garlic. Cook for 3-5 minutes. Add garlic and bacon and cook for a further 2-3 minutes.
In a bowl mix regular eggs, milk and egg whites.
Divide veggie mixture between the muffin tins. Add a sprinkle of cheese, then top veggies with 3-4 tablespoons of the egg mixture. (filling the cup in the pan to 3/4 full) Sprinkle each fritata with the green onions and bake for 15-20 minutes.
Let the fritatas cool in the pan for about 5 minutes. Run a small knife along side each fritatta to release it from the pan. Serve warm.