The Short and the Tall

A delicious way to start the day: Mini Breakfast Frittatas

When you’re craving something a bit different for breakfast, or just need a new morning snack idea, this mini breakfast frittata recipe will surely hit the spot.

MINI BREAKFAST FRITTATA’S

Makes 6 frittata’s

Ingredients
1 large potato, washed
6 rashers of bacon
1 large tomatoes
12 eggs
½ cup cream
½ tsp salt
¼ tsp pepper
3 shallots
¾ cup grated tasty cheese
Canola oil spray

Method

  1. Preheat oven to 180 degrees Celsius
  2. Peel the potato and dice into 1 cm cubes. Place on a tray and cook in the oven for 20 minutes. Remove & place on the bench to cool slightly
  3. Spray a muffin tin well with oil
  4. Remove the rind from bacon and line the muffin tin with the bacon, wrapping it into a circle until it fits in the tin.
  5. Sprinkle the cooked potato into the muffin tins
  6. Dice the tomato into 1 cm cubes & sprinkle into the muffin tins on top of the potato
  7. Crack one egg into each muffin hole
  8. With the remaining eggs, crack them into a separate bowl, add the cream, salt and pepper. Whisk until well combined & then fill up each muffin tin with the egg mix until it is about 1/2 cm from the top of the muffin tin. There may be some mix left depending on the size of your muffin tin
  9. Finely slice the shallots & sprinkle on top of the egg mix
  10. Sprinkle the grated cheese evenly on top over the shallots
  11. Place in the oven & bake for 30 minutes, or until the egg is cooked
  12. Cool on the bench for approximately 15 min, before attempting to remove the frittata’s gently with a butter knife
  13. Enjoy warm!