Cupcake breakfast

Another easy recipe! This is a great recipe for anyone — from the budding chef to the seasoned cook.

If you have a morning that you know will be a rushed one, this recipe can be put together the night before, stored in the refrigerator, assembled in the morning, and popped in the oven for a quick morning meal.

Here are photos from my kitchen. Recipe below.

(baked and cooling)

Muffin Frittata

Ingredients

  • 6 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese
  • 3/4 cup chopped zucchini
  • 1 tablespoon chopped red onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Optional

  • 1/4 cup chopped red bell pepper
  • 6 slices cooked turkey bacon (1 slice per 2 cupcakes)

Directions
Pre-heat oven to 350° F.

Beat eggs, milk, salt, and pepper together in bowl. Add cheese, and vegetables.
If using turkey bacon, cook then cut each strip in half. Roughly chop 1/2 of the strip or use kitchen shears to cut it up. Keep bacon in 12 separate piles.

Spoon about 1/4 cup mixture into 12 greased muffin cups. Add chopped bacon on top and push down carefully into the mixture with a teaspoon.

Bake for 20 to 22 minutes. Cool baking pan on rack for about 5 minutes. Remove and serve warm.

If making this recipe the night before, do the following:
Beat eggs, milk, salt, and pepper together in bowl. Place in a container with a tight-fitting lid.  Measure shredded cheese. Store in a separate air-tight container. Chop vegetable and store together in it’s own air-tight container.
Store all of the containers in the refrigerator.

In the morning, add cheese and vegetables to the egg/milk mixture. Stir well.
Spoon about 1/4 cup mixture into 12 greased muffin cups.
Bake for 20 to 22 minutes. Cool baking pan on rack for about 5 minutes.  Remove and serve warm.

Source — Incredible Egg

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