Now in a mini!

Are you looking for a fast breakfast on your way to your 10:30 am class and you're already late?
Ooohhh, that was a little Alanis Morrisette. I apologize.

Regardless, there's one thing you need to know: mini frittatas.

Better than fried egg with cheese, better than microwaving your scrambled eggs (gross), and better than frying some bacon on the side.

It's all in one.

A frittata is an unfolded omelet that has veggies and meat in it.

In my version, I use eggs, cheese, and bacon. AND cook them in bite-size eatable pieces by putting them in a mini muffin tin!

Here's the ingredients:

• 8 large eggs
• 1/2 cup whole milk (2% works well too, if you're watching calories)
• 1/3 cup Parmesan cheese
  
• 6-8 strips of bacon baked at 405 degrees for 7 minutes (tried and true, this is the perfect temperature/time balance to achieve supreme crunchy flavorful bacon)
• parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

The steps are really easy, make these frittatas ahead of time and zap them in the morning for a good-to-go meal. To start: preheat oven to 375 degrees

1. Add eggs, milk and cheese together and whip until well blended
2. Crumple the bacon into tiny pieces and drop into egg batter
3. Stir in salt, pepper, parsley
4. Pour entire mixture 3/4 of the way full into muffin tins
   
5. Cook for 8-10 minutes.
   

To get a little fancy try adding different ingredients like bell peppers, spinach, and ham for a low-fat option.

photo credit: Me!