Mornings are often hectic at our house if I didn’t prep the night before, which happens on a somewhat regular basis. With 2 boys who need backpacks filled with folders, lunch money or lunch boxes and breakfast to be eaten, I’m surprised I don’t forget something each day. My Oldest prefers to bring lunch from home, and I don’t mind making it each day. What I like to do though is send different things each day. I’m not much for eating the same sandwich each and every day myself, but he could. It just doesn’t seem like the most interesting or healthy option to me.
Awhile back, I bookmarked a recipe over at Stephanie’s Kitchen for Mini Chedder and Bacon Frittatas. I’ve made them before, but mine used egg substitute and I wasn’t completely happy with the result. I liked Stephanie’s recipe because it made bite-size frittatas and used actual eggs. I love the addition of bacon, but I didn't have any on hand for it this time. I think using real eggs in a frittata is important otherwise they “fall” and look all wrinkly and unappetizing in the end.
My Oldest has loved frittatas since the first time I made a Sausage, Spinach and Cheese Frittata for dinner. It’s a one dish meal that is satisfying and sneaks in a veggie, too! I think these mini frittatas would work well with any number of substitutions. If using sausage, I would use one link and break it up while cooking it in a skillet. You’ll want to make sure it is well drained before adding it to the bottom of the muffin tin cups. Adding spinach would also work well, but it would work best if wilted in a skillet first. Then, it could be mixed in with the egg mixture.
I was able to get 12 mini frittatas when I made the recipe, so maybe my mini muffin tin is smaller than Stephanie’s. At any rate, they puffed up perfectly and were tasty little bites. My Oldest tasted one when they had cooled slightly and asked if he could have them in his lunch today. Of course, he could! I have some thermos type containers so I put some hot water in it to get it nice and hot inside before adding the heated mini frittatas to it. One of the easiest lunches I’ve ever made for him!
Since I have had this recipe bookmarked for awhile, I'll be submitting this to the Bookmarked Recipes blogging event over at Ruth's Kitchen Experiments. Be sure to check out what great recipes are in the round-up every Monday!
Looking for some other lunchbox ideas? Here are a couple of great sites to go and visit:
Lunch In A Box - everything goes into an adorable Bento lunch box!
Some great healthy options are shared over at The Healthy Lunchbox.
Mini Cheddar and Bacon Frittatas
Source: Stephanie's Kitchen
2 tablespoons milk
1 tablespoon fresh parsley, chopped
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
3 strips cooked bacon, chopped
Beat eggs in a medium bowl. Add remaining ingredients.
Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set.