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Individual frittatas baked in a muffin tin is a great dish for brunch time entertaining. Serve them warm or at room temperature to avoid any last minute preparation.
1/4 cup milk
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1/4 teaspoon salt
1/8 teaspoon McCormick® Black Pepper, Ground
1 cup crumbled cooked bacon
1 medium onion, finely chopped
1 medium zucchini, finely chopped
1 cup shredded Cheddar cheese, divided
Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add bacon, onion, zucchini and 1/2 cup of the cheese; mix well.
Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with remaining 1/2 cup cheese.
Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.
(Amount per serving)
These were easy to make and very tasty. I used turkey bacon and eyeballed the onion going in, as I thought an entire onion seemed a bit much. I loved that they went in the oven so once in the muffin tin, my work was done. Next time I will use crumbled sausage in place of the bacon.
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