Weekend brunch is a favorite for us even though we rarely actually GO to brunch! Still, we love brunch foods because they are easy to make, and everyone loves breakfast. Frittata is a great way to put a whole meal into one easy dish, and baking them in muffin tins not only makes them conveniently singe serve, but everyone gets some crispy edge! Also, these keep well and reheat in the oven for a quick weekday breakfast treat.
3 egg whites
4 whole eggs
1/2 cup sour cream
1/4 cup of milk
6 strips cooked, chopped bacon
frozen shredded hashbrowns
3/4 cup of cheese - we used Brie because we had it, but cheddar, swiss, pepper jack, anything is good!
Preheat the oven to 350 degrees and spray your muffin tin with cooking spray.
In a large bowl, beat the egg whites, whole eggs, milk, and sour cream with a hand mixer on medium until well integrated. Then add the cheese and mix. In each of the sprayed muffin cups, out a little bit of the frozen hashbrowns and some chopped bacon. Divide the egg mixture evenly between the muffin cups. Place in the oven and bake until the centers are not runny. It should take about 20 minutes.
Serve with fruit and coffee!
Refrigerate leftover servings and reheat in the oven for about 8 minutes.
Sunday, August 21, 2011
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