Mini Frittatas

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These were fantastic I've used turkey sausage with cheddar cheese and once combined both canadian bacon and turkey sausage and also added green pepper and onions. Delicious. I didn't have mini cupcake pans so I used the regular size, just cooked them longer.

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I am a very experienced cook and always look for Giada's recipes first when looking on the Food Network. These stuck to my muffin tins which made them "raggy" looking. They also did not brown, and were pretty spongy. I did spray the tins well. I also experimented with cooking the second pan longer, as well as removing them when from the tins while still hot and also when a bit cool. Didn't matter. I wonder if it was the milk that thinned out the egg so much. I make frittatas all the time in a fry pan and finish in the oven and they turn out beautiful no matter what I add for veggies, etc. They were pretty tasteless as well. I'm glad I tried them ahead of time BEFORE an after wedding brunch for a crowd! Back to the frittata in the fry pan. Fool proof....

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Easy and delicious! I love how these can be customizable for meats and cheeses. Yum!

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This is my go to recipe whenever we have potlucks at work. Everyone loves them and are always gone by the end of breakfast. I use italian sausage instead of ham and then I also make these veggie style for those who are vegetarians in the ofice. So easy and very hard to mess up!

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OMG! Simple, easy and delicious. Basic recipient flexible, first time used Canadian bacon and cheddar,parsley. Excellent. Can't wait to try it with substitutes like salami, provolone and rosemary or whatever is available.

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Delicious. I substituted spinach for the parsley and it was wonderful. I also made a cheddar a broccoli mini frittata and they were a big hit. Mom's and kids loved them. A real crowd pleaser!

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Delicious! I used prosciutto, that's what I had on hand, and half parmesan, half white cheddar. I also wanted to use up some chives, so I added a little with the parsley. I don't have a mini muffin pan, so I just used a regular cupcake pan and baked them a few extra minutes, until they were just turning golden. The flavor was excellent, and the texture was perfectly light and fluffy. Will definitely be making these again, and again!

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I make these all the time for my kids. You can put whatever you want in there - just cheese, bacon and cheese, ham and green chilies - whatever you like. What I love is that we make a full pan and then save the leftovers. I make them for Saturday breakfast, then Sunday morning we warm them in the microwave and eat them in the car on the way to go skiing. Or make them on Sunday, and then heat them during the week before school. Love to get a little fast and easy protein in my kids instead of the standard cereal breakfast! I do agree the ratios are off. I've found that 8 eggs and just under 1/2 cup milk, plus your chosen ingredients fill one mini muffin pan perfectly. Not sure how she got hers to flow over the top and get all golden - mine don't do that... but they taste great and pop right out with the cooking spray. Great idea!

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These were delicious! Just DON'T neglect the greasing of the pan!!! I'm not a fan of aerosol cooking sprays, so I used olive oil instead....NOT a good idea! Otherwise all was great and will definitely make these again!

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amazing