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Wednesday, December 28, 2011

Breakfast Mini-Frittatas by Jackie

This recipe is not for the exchange.  I just made them and thought I'd share the recipe in case anyone else is looking for something different to make during their time off. :) 

makes 24 frittatas

12 eggs
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.

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. 

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