½cupmilk, unsweetened non-dairy, like almond or coconut, or goat, cow, etc
½teaspoonfreshly ground black pepper
¼teaspoonsea salt
½ - 1cupadd-ins, like bacon, ham, sausage, cheese, greens, cooked onions, wilted greens, cooked chopped veggies, salsa, etc
additional fresh herbs, as you'd like
(see above for tons of add-in options and flavor ideas)
Instructions
Preheat the oven to 375º F.
Spray or lightly grease 2 mini muffin tins (each with 24 cups) with butter, ghee, olive, avocado or coconut oil. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in any add-ins you are including.
Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and are just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately. Serve with any sauces or sour cream, garnish with fresh herbs.
Notes
*I go with 10 eggs if I am adding just say herbs and a small amount of wilted greens. I will go with 8 eggs if there is a substantial amount of meat and/or veggies. Use your best judgement.