For a fun and easy morning meal, try these small-scale egg dishes. Baked in individual muffin cups, they ensure that everyone gets the mix-ins they like.

Ingredients

• 4 large eggs
• 1/4 cup half-and-half
• 1/2 teaspoon salt

• Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)
• Grated Parmesan cheese (optional)

Instructions

1. Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.

2. Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.

3. Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.

4. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.

You might also like:

Find more about:

• Back-to-School |
• Eggs & Omelets |
• Half and Half |
• Whole Eggs

Related Categories:

• Eggs & Omelets |
• Back-to-School Egg Recipes |
• March 2005