Why This Recipe Works

To make this traditional egg dish in individual, brunch-friendly portions, we pour our custard into a muffin tin before baking. Increasing the fat in the mixture by opting for half-and-half instead of milk helps the frittatas release from the pan. A 425-degree oven proved to be the best choice for creating a lightly browned exterior without overcooking the eggs, and a few different options for flavorful filling combinations keep everyone happy.

Before You Begin

Use a nonstick muffin tin or the eggs will stick. You can prepare the egg and filling mixtures up to a day in advance; refrigerate them separately. You can use our Asparagus, Dill, and Goat Cheese Filling; Chorizo, Parsley, and Pepper Jack Filling; Potato, Bell Pepper, and Cheddar Filling; or Mushroom, Chive, and Gruyère Filling. Make two different types of frittatas in a single muffin tin by making half batches of two different filling recipes. You’ll need to reduce the sauté time to 8 to 10 minutes and use a 10-inch skillet.

Instructions

for the filling

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add potatoes, onion, bell pepper, and salt and cook, stirring occasionally, until potatoes are tender, 10 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer to bowl and let cool for 15 minutes. Stir in cheddar and basil.

for the frittatas

Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray. Whisk eggs, half-and-half, pepper, and salt together in large bowl.

Divide frittata filling evenly among muffin cups. Using ladle, evenly distribute egg mixture over filling in muffin cups. Bake until frittatas are lightly puffed and just set in center, 9 to 11 minutes. Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove and serve.