mini frittatas

The weekend is meant for second cups of coffee, hanging out in your pajamas until the last possible moment, and of course, a scrumptious breakfast.  The idea of manual labor in the kitchen to accomplish the latter didn’t really appeal to me this weekend.  So I decided to use some of my leftover roasted veggies from the night before, add some egg, and bake. Mini frittatas.   
Breakfast just got fancy.

Mini Frittatas

makes 12

Leftover roasted veggies 
(I made a mix of carrots, green peppers, sweet potatoes, broccoli, garlic and rosemary)

Bacon bits

8 eggs

Pepper

Butter or olive oil

Muffin tin

…

1.     Preheat oven to 350°F

2.     Use butter of olive oil to prevent the eggs from sticking to the pan

3.     Cut up the leftover veggies into smaller pieces and distribute veggies evenly in muffin tin

4.     Add bacon bits

5.     Beat eggs in a bowl (add pepper and a splash of water – this helps them get fluffy)

6.     Pour the eggs slowly into muffin tin – leave a bit of room for the eggs to fluff up

7.     Bake for 17-20 minutes

Wait. It gets better. Your leftovers can be either frozen or placed in the fridge, so you can enjoy the fruits eggs of your labor for a few more mornings to come.  

Enjoy!