I love finding multiple uses for the same product; it’s a great way to save space in my small kitchen. For example, I use my tea infuser to not only brew tea, but to dust powdered sugar on to cakes and cookies. I don’t own a rolling pin, but I do own a few gallons of Malbec so I use a wine bottle to roll out dough.

Two of the most versatile items in my kitchen are my muffin and mini-muffin tins. I’ve actually never baked a single muffin in them, but they have been utilized for brownie bites, chocolate cups, kulfi, and flavored ice cubes.

Since I had off from work this past Monday for President’s Day, I decided to cook a nice brunch before Logan and I headed out for a “day date” in the city. If you’ve been reading my Real Food Challenge posts, you know that I eat a lot of oatmeal and greek yogurt for breakfast so I was looking to change that up a bit. Enter my trusty muffin tin.

If you’re like me and don’t own an oven-safe pan to cook frittata the traditional way, a muffin tin is a great alternative. You can also refrigerate the leftover mini frittatas so that you have a quick breakfast on hand throughout the week. Just pop them into your toaster oven to heat through.

I think scallions pair perfectly with eggs and the bacon and cheddar make this dish deliciously savory. But, you can use any number of ingredients to suit your taste.

Mini Frittatas with Bacon, Scallions, and Cheddar Cheese

Makes approximately 8 mini frittatas using a standard size muffin tin 

Ingredients

6 large eggs
3 slices bacon
4 scallions, sliced, white and light green parts separated from dark green
1/4 cup shredded cheddar cheese (you can use more if you prefer your frittata cheesier)
1/3 cup low fat milk
1/4 teaspoon salt
3 turns freshly ground black pepper

Directions

Preheat the oven to 350 degrees. Grease a muffin tin with canola oil and set aside.

In a pan over medium heat, cook the bacon until just crispy. Remove from pan and drain well on paper towels. Roughly chop.

In a large bowl, whisk the eggs until frothy. Add the milk and continue whisking until well combined. Stir in the bacon, scallion whites and light greens, cheddar cheese, salt, and pepper.

Spoon the egg mixture into each muffin cup until 3/4 full. Place into the oven and cook for 15 minutes or until the frittata is lightly bouncy to the touch. The eggs will continue to cook once taken out of the oven so be sure to remove when just bouncy or the eggs will have a rubbery texture.

Remove the frittatas from the muffin tin and garnish with the scallion greens.

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