Western-Style Muffin Tin Frittata

Frittata is a great choice if you are cooking breakfast or brunch for a larger group. Its like a omelet with all of the fillings, but you  don't have to deal with perfectly executed flipping. These muffin tin frittatas are great since each is pre-portioned to a perfect size and can be customized to each persons preferences. The fillings choices are endless, I prefer the classic Western/Denver-Style filling of green pepper, onion, cheese and ham.

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In a skillet over medium-high heat add the oil and heat until shimmering. Add the potatoes, green pepper, onion. Cook and stir occasionally until the potatoes are tender, about 10-15 minutes. Stir in the garlic and cook until fragrant.

Whisk together the eggs, milk, cream, salt and pepper in a bowl until all combined. 

In a well-greased muffin pan, divide the potato mixture, ham, and cheese evenly over all 12 cups. 

Pour the eggs over evenly until muffin cups are full. tapping the muffin pan on the counter gently helps get eggs down into filling.

Place the muffin pan into the hot oven and bake for 10-12 minutes or until the centers are just set. Let cool for 10 minutes and use a knife gently to loosen the frittatas if needed. Serve warm.

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