DILL & GOAT CHEESE MINI EGG FRITTATAS
These Dill & Goat Cheese Mini Frittatas are quick and easy to throw together, and reheat well for a quick breakfast any day of the week. I have been working on fine tuning some recipes for Fire Island, when things turn back to normal and I can enjoy brunch out here with others. This are a great do-ahead breakfast that will free you up in morning when you wake up hung-over, or just too tired to cook.
These are also SO easy to modify & customize. I happened to have fresh dill and goat cheese, but any combination of herbs, cheese, and cooked meat or veggies would work well here. These are a staple in our house and since they are done in muffin tins, you can feed the masses with little to no extra effort.
Ingredients (makes a dozen mini frittatas)
6 large eggs
1/4 cup milk
1/2 cup crumbed goat cheese
4 TBLS chopped fresh dill
Salt & pepper to taste
Preheat oven to 400 degrees F.
Spray a 12-cup muffin tin with nonstick spray and set aside.
In a large bowl, whisk together eggs, milk, cheese, dill, salt and pepper.
Pour egg mixture into prepared muffin cups and fill 2/3 to 3/4 with egg mixture. Sometimes I make too much egg mixture and it just won't fit into tins, don't overfill.
Bake 20-25 minutes, they will rise a bunch and be golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.
I ended up serving these ones on an English muffin with fresh bacon and mixed greens tossed with some lemon and white vinegar. Highly recommend adding a pop of freshness to your breakfast with some vinegar or citrus.