Egg Frittata Muffins

Last night PB decided to drive here so he could miss today's Labor Day traffic. Even though he wasn't going to arrive until 1 AM, I was so excited I couldn't sleep, so what did I do? Cook, of course! (Well, after vacuuming and polishing my floors and rearranging furniture).

My inspiration was the "savory turkey bacon egg white mini quiches" I saw on seebriderun.com a few weeks ago. Caitlin has a great concept here.. throw a hodge podge of your favorite egg ingredients into muffin tins and end up with a delicious, healthy, and BEAUTIFUL meal. ohh and it was SO easy! I picture myself making these for my next brunch for sure!

Here's my version:

Egg Frittata Muffins
Serves 2
Calories/serving: 269

Ingredients:
4 Eggs
2 Egg Whites
1 ugly garden tomato, diced
4 big basil leaves, chopped
2 oz goat cheese

Directions:
1. Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray.
2. Beat your eggs + egg whites in a medium size bowl (add a little water or milk to make them fluffier)
3. Add the tomatoes and basil leaves and mix together.
4. Fill each muffin tin 2/3 of the way up.
5. Sprinkle goat cheese over the top of each muffin.
6. Bake at 350 degrees for about 30 minutes, and then broil for 2-5 minutes until the cheese is nice and golden brown.

My version made 8 muffins. I wanted a big protein punch since this is our lunch for today and I know we aren't having any protein at dinner (it's homemade pizza Friday!). If I were to do it for a normal lunch I would probably have used a little milk instead of the extra 2 egg whites.

I just heated this up for 1 minute in the microwave and they were to die for. Also, like Caitlin mentioned in her post here, the possible combinations are endless!

Next time I would use a little shredded mozzarella on top, but I didn't have any on hand.

Cheers!