Well, like I said in my last post, I'm not much of a coffee drinker but I do LOVE cannolis (Umm have you been to Mike's Pastry in Boston? Yum!). I also am a fan of Coffee and Cannolis! Angie, the voice behind this blog, is another What's Cooking message board member but I only recently started following her myself.
She had my attention at her Baked Cinnamon Sugar Churros (I had tried a fried Churro Bites recipe but am always looking for equally delicious baked versions of fried foods). After that point, I went back and pursued her other recipes. I bookmarked a couple recipes that I know my peanut butter, dessert loving husband would go crazy over: Peanut Butter Cup Cheesecake with Pretzel Crust and Peanut Butterfinger Mini Cheesecakes. I honestly don't know which one would he'd like more but can say that they'll definitely be contenders for future birthday cakes. I also saw Angie post a recipe for Fruit Salsa with Cinnamon Chips, one that I love but realized I have never shared on my own blog.
Today she has chosen to share a super easy savory recipe and she must have read my mind because I love breakfast foods! I love a good frittata or quiche but my egg-hating husband would never go for it. This recipe would work well in my house because I could eat a few and then freeze the rest for later. I can also add whatever leftover veggies and meats I have for customized flavors. Awesome! It'll get filed right next to the Bacon Egg and Toast Cups for quick, bite-sized eggy breakfast treats.
One Year Ago: Peanut Butter Cup Chocolate Cheesecake - A past birthday cake for my husband...and it was 9 LAYERS high!
Three Years Ago: Cha Cha's White Chicken Chili
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Hi! My name is Angie from Coffee and Cannolis, and I’m so excited to be able to guest post today on Christine’s Kitchen Chronicles! I have been following Christine for a few years now, so it’s an honor to be able to help her out with a post while she’s busy! (And PS – have you seen that S’Mores Pizza? I cannot wait to try it!)
Since you may not know me – a few things… I am a (new) mom to 15-month-old Tyler, who takes up A LOT of my time, but I wouldn’t have it any other way! With what little free time I get, I enjoy baking and cooking (and Pinterest, Netflix Instant Queue, reading…). Since my free time has been cut significantly, I’ve learned to take some shortcuts, make adjustments, and that I don’t have to get a completely gourmet meal on the table every night. My new goal (aside from just getting the kid to eat!) is to create REAL food that anyone can make. Quickly and easily, with as few convenience foods as possible. I wish I were superwoman, but alas I am not.
In efforts to save some time in the kitchen while still getting a healthy breakfast in my son’s tummy, I’ve discovered my love of these mini frittatas! I like to make them on Sunday during nap time, or even once he’s down for the night, and freeze them to grab throughout the week. Not only are they quick and freezer-friendly, they’re very versatile. Your kids LOVE broccoli? Throw some in. You have a kid like mine that loves turkey sausage and super sharp white cheddar cheese? Well, good news – these are fantastic with sausage and cheese!
Mini Frittatas
Ingredients:
- 8 large eggs
- ½ cup milk or half and half
- Salt and Pepper
- Assorted Mix Ins, such as: Shredded Cheese, Cooked Sausage Crumbles, Diced Peppers, Diced Steamed Broccoli
- Preheat oven to 350 degrees and coat a 12-cup muffin tin with non-stick cooking spray
- Whisk together eggs, milk and salt and pepper in a large bowl. Evenly distribute egg mixture among the 12 muffin cups. Add about 2 tablespoons of mix-ins to each cup.
- Bake about 20-25 minutes until the eggs are puffy and the edges are golden brown. (If necessary, run a butter knife around the edges to loosen before removing from pan).
* These can be frozen in a freezer-weight bag. To defrost I pull them out and keep in the fridge overnight, and just microwave for 10 seconds for my son, 30-45 seconds for me!
Source: Disney’s Family Fun
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