makes 24 frittatas
¼ c. heavy whipping cream
¾ c. milk
½ c. shredded cheddar cheese
1 lb. cooked and crumbled bacon or Italian sausage or diced ham
½ tsp. salt
¼ tsp. pepper
**You do not have to use the whipping cream. I did because I had it leftover from a recipe. You can use all milk or half & half if you want.
Assembly:Preheat oven to 375. Spray muffin pans with non-stick spray. Scramble eggs with milk and cream. Add remaining ingredients. Mix well. Pour into muffin tins. I use the large Pampered Chef scoop to measure mine. Cook 15-20 minutes or until knife comes out clean.
To Freeze:Cool completely on cooling rack. Place in gallon Ziploc freezer bag.
Serving Day:Remove from freezer. Place on microwave safe plate. Reheat in microwave until heated through.