It’s been a while but I’m back! I’ve just returned from my first week long break from blogging due to a hectic schedule and a wonderful and much needed beach vacation. Let me tell you, it was not easy to get back to real life. Why is it that time seems to stand still when you least want it to and flies by when you long for the opposite?
Although I’m sad to leave the beach and Kev’s family behind, I am excited to get back to cooking and blogging. What better way to come back than with a recipe I’ve wanted to share for a while. Individual frittatas with roasted red peppers and Canadian bacon, topped with a little goat cheese and chive. So good.
I first made these back in April for my friend Angie’s bridal shower and they were a huge hit. The only problem? The recipe I had originally made was enough to feed a small army and needed to be downsized dramatically. After a few attempts I think I’ve got them exactly as they should be.
This morning was the perfect opportunity to get back into the kitchen and test the new recipe out, since both Kevin and I are currently living with my parents and therefore have more mouths to feed. Once again it was received positively. Hurray!
These are easy enough to have on a casual Sunday morning but also elegant and tasty enough to serve at a formal brunch. Bon Appétit!
Mix chopped roasted red peppers, chopped Canadian bacon, and shredded potatoes in a large bowl.
Evenly distribute filling into a greased 12 count muffin pan. You can also use a mini muffin tin and make little bite size appetizers. Adorable. See pic below!
Whisk eggs, milk, and salt together.
Pour egg mixture evenly over filling. Bake at 350 degrees for about 20 minutes or until they are puffed and cooked all the way through. Top with softened goat cheese and minced chives.
Makes 12 frittatas
1 ½ roasted red peppers chopped (about ¾ cup)
4 oz Canadian bacon finely diced (should be about a little over a half cup)
3/4 cup shredded potatoes
½ teaspoon salt
1/2 cup milk
4 tablespoons goat cheese
2 tablespoon minced chives
Preheat oven to 350 degrees. Mix red peppers, Canadian bacon, and potatoes in a large mixing bowl. Evenly disperse filling into a 12 count muffin pan. Whisk eggs, milk, and salt in the same bowl. Evenly distribute egg mixture over filling. Bake for about 20 min or until puffed and cooked through in the center. Garnish with dollop of goat cheese and chopped chives.
These are the mini mini guys. Super cute.
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