For this recipe, I wanted something to showcase that smokey, mild Hatch flavor. It also needed to be easy to make and even easier to reheat for breakfasts on the go. Cooking mini frittatas in muffin tins is such an easy way to prep ahead for a busy week. They keep for up to three days in the fridge, are freezer friendly, and are easily popped into the microwave when you get hungry!
Another great thing about make ahead frittatas is that they are in very reasonably sized portions and high in protein. It’s the right blend of indulgent and portion control if you ask me.
1/4 cup low-fat milk
4 strips of bacon, cooked and crumbled
2 TBS chopped cilantro
1 TB snipped chives
8 oz shredded provolone or cheese of your choice
4 Hatch Chiles, roasted, peeled, seeded and chopped
salt and pepper
Preheat oven to 350 degrees.
Spray muffin tin with cooking spray to prevent sticking.
Crack 8 eggs into large bowl. Whisk until blended.
Add milk, bacon, cilantro, chives, chiles, a pinch of salt and pepper, and most of the cheese (save a bit to sprinkle on top!)
Pour into muffin tins about 3/4 of the way full, sprinkle remaining cheese on top.
Slide into the oven.
Bake for 35 minutes or until golden, puffed and aromatic.
Serve with salsa or fresh avocado to go turbo.