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Breakfast Frittata “Cupcakes”
- 10 eggs
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- 2 cups cooked veggies (you can use leftovers from dinner or frozen veggies here!)
- 2 cups cubed whole wheat bread
- 1 tsp salt
- Fresh cracked pepper
In a large bowl, combine the eggs, milk, salt and pepper and whisk until totally combined. In a greased muffin tin, place a few cubes of bread and a small amount of veggies into each cup. Pour in the egg mixture so the cups are a little more than 3/4 of the way full. Top each cup with cheddar cheese. Place in a 350 degree oven for 15-25 minutes. The frittatas should puff up slightly and be golden brown on the top. Let cool for 10 minutes before removing from the pan.
Makes 12 cupcakes-keep them in your fridge and reheat them in a micorowave!
