Mini Frittatas (Freezer Friendly)

Fall has arrived and I'm already thinking of easy, freezer-friendly meals.  These frittatas are the perfect combination of protein and veggies for your morning breakfast, for an afternoon snack, or even as part of a dinner/lunch.  And guess what? It took about 30 minutes to make a dozen! Now I know what everyone is making tomorrow....

Ingredients:

4-5 eggs, depending on size of egg

1 pint of potatoes or 1 sweet potato

1 pint of mushrooms, whichever type you prefer

1 tsp garlic powder

2 tsp rosemary

2 tsp thyme

pinch of salt and pepper

1 pint of cherry tomatoes

4 Tbsp milk

Directions:

Preheat the oven to 350 degrees.

Wash and prep the veggies, cutting mushrooms and tomatoes.  You'll want to create diced sized pieces of each. For the potatoes, lightly microwave so that you're able to chop into chunks. Place in the microwave on high for about 2-3 minutes and poke some holes into the top of the potatoes with a fork to enable it to cook evenly.  In a pan on the stovetop, place the mushrooms and tomatoes with  2 tbsp of water, add the garlic powder, rosemary, thyme, salt and pepper.  Cook the veggies until they have shrunken in size.  Add in the chunks of potatoes and gently fold over for another 3-5 minutes.  

In a 12 cup muffin pan, generously spray the bottom and sides of each cup with cooking spray. Crack the eggs in a separate bowl, removing any floating shell pieces, and add the milk.  Whisk until the eggs and milk are well mixed.  Add the egg mixture to each muffin cup, evenly spreading the amount among the 12 cups.  You won't need a lot of egg mixture for each because you'll be adding a ton of veggies and potatoes! Then, add the veggies and potatoes from pan evenly to each.  Add some salt and pepper to the top or even some grated parmesan cheese to each egg muffin.  Pop in the oven for about 13-15 minutes or until the eggs are fully cooked through and are light brown.  

Feel free to eat them right away or after they've cooled at least! These are also a great freezer food. Just make sure to wrap each muffin individually in wax paper and then foil, place in a ziploc bag and put in the freezer for a week that you don't feel like cooking and want to have a healthy breakfast or snack.