This past weekend was Mother’s Day, a special day around our house. The kids are always reminded to make homemade cards, and to get their school projects ready to deliver to mom on that special morning. We take a bit of pride in our planning, making sure mom feels special on that day. Everything from letting mom sleep in, to folding clothes, to doing our best to make sure she is relaxed. This can be a challenge with the kids, but we try. My part of the planning is always the meals on that day, typically breakfast in bed, a light lunch, and then a wrap to the day with a really nice dinner.
I woke up early on Sunday morning, not that this is unusual,Â and began to prepare things orange infused french toast, great bacon, and the cup of chai tea that she loves. Don’t get me wrong, but I am not a huge fan of things like french toast or pancakes in the morning. I am an eggs and bacon kind of guy. But, the rest of my family loves those sorts of breakfast, so I am more than happy to make whatever they want.Â As I began to prepare the breakfast for everyone, I realized that I was going to want some eggs, and at first, I thought of the usual suspects, scrambled, or over medium. As I had some time on my hands, and the house was still quiet with everyone sleeping, I decided to do something different, and make a scrambled egg mixture and bake them in my muffin tins.
Bring on the chili frittata. Keep in mind that I am only calling this a frittata (here and here) as I bake them in the oven, and I did not have another label for them, well, I could have said something like ‘the yummiest egg breakfast ever’ but that would not sound right either.
- 4 large eggs
- 2 tbsp of all purpose flour
- 1/2 cup of your favorite salsa
- 1 tbsp of chipotle adobo sauce
- 1/2 tbsp chili powder
- 1/2 small onion, finely diced
- 1 cup of shredded jack cheese
- cooking spray
- muffin pan
This is so easy to put together, that it not only makes a great breakfast item, but it is also great for brunch, or a mid-day snack.
Begin by spraying the inside of your muffin tray with the cooking spray. Preheat your oven to 400 degrees. To a large bowl, add the eggs, salsa, adobo sauce, flour, and chili powder, and mix really well, making sure all of the eggs are thoroughly beaten. Fold in the diced onion and cheese, then mix. Add about two large spoonfuls, approximately 5 tablespoons or so, into each muffin slot.
Cook in the preheated oven for about 15-20 minutes, or until you have a light golden top, or the eggs are cooked through. As I said, these are great, and perfect served warm, or at room temperature.