As I mentioned, one of the things that I love the most about eggs is how versatile they are. Scrambled, over easy, in a cake, in a quiche, as a binding ingredient for breading chicken. They really have so many different and wonderful uses. One of my favorite non-traditional egg recipes are these adorable and mouthwateringly delicious Mini Frittatas, the added bonus of these, they are gluten free! So, if you have friends with Celiac’s Disease, like I do, these are a wonderful treat for them! I usually bring these to our Bible Study Brunch because otherwise, there’s nothing they can eat.

These are super easy to make and will disappear faster than you can say ‘Jack Diddly Squat’. Seriously, my kids stalk the kitchen and don’t even wait for them to cool off before they start devouring the ‘attatas’

Mini Frittatas

• 8 eggs
• 6 strips bacon, chopped (you can use Turkey Bacon)
• 2 Tbsp fresh green onion, chopped
• ¼ C milk
• 1 C sharp cheddar cheese, grated
• ½ C parmesan cheese, grated
• salt and pepper, to taste

1. Beat eggs in a bowl and add in other ingredients, one by one, whisking as you go.
2. Spray your mini muffin pans with a baking spray with flour.
3. Fill cups using a spoon, or small measuring cup, scoop to the bottom so you have a good mixture of egg and ‘filling’
4. Bake for 15 minutes at 375, until the centers are set

(Makes 24 mini frittatas)

Serve these with sliced fruit and you have a deliciously easy treat that is perfect for little hands, big hands and everyone in between.

*** if you are making these as part of a gluten-free recipe/dish: check your cooking spray and make sure that it is approved for gluten free.  In the video I use Pam with Flour, if I was making it for gluten-free, I would use something different.