So, as I was driving down the road the other day, I heard a woman on the radio speaking of these heavenly "mini" breakfast frittatas she had made, and immediately I began to drool and was consumed with only one thought: "must. make. those." She spoke of how she made extras to freeze for breakfasts throughout the week, and I knew it right then and there...I was committed to this recipe.
Stan woke up before me the following morning and proceeded to make breakfast for me. Sweet, sweet man :). Only, I had my heart (and tastebuds) set on one particular meal...
So, the next morning, I beat him into the kitchen and basically threw a little bit of everything from the fridge into these things, and they were, as I had expected, heavenly. So, I thought I'd share :).
**They were wonderful, but if you hear only one suggestion, hear this: "GREASE the pan WELL."
Stan kept calling them frutistas (like the drink from Taco Bell) instead of frittatas. Hence the post title. And yes, somehow, that is the correct spelling for frutista...
Okay, here's the recipe:
Individual Breakfast Frittatas
(Makes 6 in a standard-sized muffin pan, so you may want to double if making for more than a few people.)
1 Tbsp milk
1 Tbsp sour cream
1/3 cup cheddar ( I used sharp because that's what I had.)
1/4 cup parmesan, grated
1/3 cup bacon*
1/2 of a green bell pepper
1 Tbsp butter
salt and pepper to taste
ground red pepper (only if you're like me and like a little heat)
*I used the packaged picnic bacon from the salad aisle...it's the real stuff, and it's what I had...don't hate. I like. Frying bacon in the skillet would of course be great.
GREASE muffin pan WELL, and preheat oven to 350 degrees. Dice bell pepper and saute in butter until soft. In a separate bowl, beat eggs, milk, and sour cream with fork. Add cheeses, bacon and green bell pepper to egg mixture. Pour combined ingredients into muffin pan, filling each 3/4 full (*Remember: it only makes six). Bake approximately 30 minutes. Allow to cool several minutes before removing. Remove from pan carefully :).
Very flexible recipe, by the way...feel free to make substitutions for the cheeses, bacon and bell pepper to give it your own twist. The lady on the radio put asparagus in hers. Yum.
I could also see these being made in a mini muffin pan for a shower/brunch...
Oh, and we didn't have any left to freeze...