Bridal showers and brunch go together so well. There’s something about a brunch menu that seems just a little bit fancy and a one-of-a-kind event like a bridal shower is the perfect place to showcase those yummy brunch foods. Whether you’re planning to serve your bridal shower brunch as a buffet or a full sit-down meal, little mini frittatas will be an ideal addition to your menu. They are very similar to a classic frittata, but they are prepared in a mini muffin pan, so you end up with delicious bite-sized morsels of eggy, cheesy perfection.

Mini Frittatas

The fantastic thing about these frittatas is that they are incredibly easy to adapt to the ingredients you have on hand. Here I’ve used summer squash, scallions, bacon, and a mix of cheddar and Swiss cheeses, but you can substitute any fresh veggies or meats (or cheeses) you’d like. The key is to aim for about 2 cups of prepared “fillings” to about 1½ cups of egg mixture in order to fill up a 24-count mini muffin tin. Mushrooms, peppers, spinach or shredded potatoes would be beautiful additions here, and breakfast sausage or ham (oooh – or crab!) would be delicious in place of the bacon. You could also throw in some fresh herbs if you have them … so many yummy options!

4-6 strips bacon, cooked and crumbled

1 cup shredded summer squash or zucchini

2 scallions, sliced thinly

1 cup shredded cheese

¼ tsp of salt (you may want to increase this if you’re not using bacon)

¼ tsp ground black pepper

4-5 eggs

2 T Dijon mustard

¼ cup half and half (or milk)

Preheat your oven to 375º and grease a 24-cup mini muffin tin. In a medium-sized bowl, combine the shredded squash, scallions, cheese, salt and pepper; mix well. Distribute the squash mixture evenly among the cups of your prepared pan (about 1½ teaspoon of filling per cup, or half full.) In a liquid measuring cup, beat together the eggs, mustard, and half and half until they are well-combined (you should have about 1½ cups of liquid – add more eggs at this point if you need to.) Pour the egg mixture over the filling in each muffin cup until they are all at least ¾ full. If there’s any egg left, you can distribute it evenly among the cups. Bake your frittatas for 15-20 minutes, or until the centers are set and the tops are just beginning to brown (they will puff up while they’re baking, and fall a bit as they cool.) Remove the pan from the oven and let them sit for a couple minutes to help them release from the pan. Run a thin knife around the edge of each frittata and remove them to a plate. These can be served immediately or at room temperature.

Enjoy!
Posted by Shannon, a Dot-arilla blogger