Mini Breakfast Frittatas
Servings 6 mini muffin frittatas
- 4 large eggs
- 50 ml milk
- 6 slices of ham/smoked bacon
- half a red pepper or whole romano pepper or 1 tomato deseeded and roughly chopped
- 50 g strong cheddar grated
- salt and pepper
- oil/olive oil
Non-stick muffin tin to bake frittatas in.
Spray muffin tin with a little oil/olive oil and make sure all the muffin cups are well greased by distributing oil evenly all around with your fingers.
Line each muffin cup with slice of ham or bacon.
Deseed and roughly chop your pepper or tomato.
Distribute chopped pepper/tomato evenly between muffin cups and follow by grated cheddar and finely chopped chives.
Whisk the eggs together with milk and season well with salt and pepper.
Pour the egg mixture little by little into muffin tin cups, distributing it evenly until it's all gone.
Bake in 180°C for approx. 25 minutes until browned and slightly puffed up (they will collapse as they cool).
Let them cool in the muffin tin before taking them out as they are then easier to remove. Prise gently with a knife if required.
Enjoy them warm or cold!