HAPPY FAT TUESDAY!

Okay, I lied.  These little breakfast muffins cannot compare to the taste and indulgence of Paczkis, really, but there are many reasons to make these breakfast treats instead of indulging in a paczki:

• The snow is falling—looks like 6 inches or more as predicted–and you don’t want to go to the bakery.
• Quarantine pounds have ALREADY added up!
• It is so cold, you want something hot, not at room temperature.
• You feel the need for more protein this morning.
• You already have these in the freezer, so it takes almost no time to heat them up.
• Variations can be made to satisfy your own particular craving.
• Oh, and they really are better for you!

 QUICHE OR FRITTATA?

Most of the time, people refer to frittatas as a quiche without a crust.  But I discovered that there is another difference that makes me sometimes want one over the other. 

A quiche is creamier, with a softer filling due to a higher ratio of milk/cream and fewer eggs. Frittatas have much less dairy and more eggs.  I like to bake both types of fillings in muffin tins for individual breakfast treats. Sometimes I feel like having a creamy smooth quiche filling, and other times I like the firmer substance of a frittata.

When I made this particular version, I decided on a frittata.  I was going to be outside in the cold, snowy weather and needed substance in my stomach. 

FLEXIBLE RECIPE, FLEXIBLE PANS

Use a large bowl to combine the eggs and dairy, whisking well. Then add the cheese, and whatever else you want to add to your creation.  This time I used some leftover cooked turkey bacon fresh spinach, smoked cheddar, leftover hash brown.  Use whatever you happen to have on hand.

I prefer to use the flexible silicon muffin cups for mini versions of frittatas or quiche—they pop right out of the cups with little effort and are easy to wash up.  Metal tins are just too much trouble for me.

I like to use a ladle to transfer the mixture into the muffin cups because it is the easiest, quickest, and cleanest way to keep it all mixed up and moved into the pans for baking. Then you can relax with coffee or tea while waiting for your all-in-one breakfast to finish cooking. Transfer the frittatas to a cooling rack if you are not serving/eating all of them at once.  After they are cooled, it is easy to put the rack right in the freezer for about an hour. Then package the frittatas in freezer safe containers so they can be pulled as needed. 

Mini Frittatas

• 10 eggs
• 1/2 Cup fat-free milk
• 1 cup shredded fat-free cheddar cheese, (4 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 pound cubed fully cooked lean ham
• 1 cup shredded potatoes
• Fresh Vegetables, Cooked*
• 3 tablespoons minced chives, optional

Whisk eggs and milk in a large bowl; stir in cheese. Mix in any add-ins such as ham, cooked bacon, leftover cooked vegetables such as broccoli, potatoes, onions, artichoke hearts, bell peppers, red pepper flakes, chives, herbs.

Use a ladle to divide the mixture evenly among 12 muffin cups coated with cooking spray.

Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a small flat spatula or knife around edges to loosen; remove from pan. Serve warm.

Yield: 12 frittatas.

*many variations: add peppers, onions, artichoke hearts, broccoli, spinach or other vegetables or change cheese type