Quick to prepare and easy to eat, these mini frittatas are great to pack for on-the-go breakfasts.
1/2 cup (125 mL) milk
1/4 tsp (1.25 mL) each salt and pepper
1 cup (250 mL) shredded Monterey Jack cheese
2 green onions, thinly sliced
1/2 cup (125 mL) salsa
Preheat oven to 375°F (190°C). Grease 12-cup muffin tin; set aside. Whisk together eggs, milk, salt and pepper. Stir in cheese and green onions; divide evenly among muffin cups.
Bake until eggs are set, approximately 12 to 15 minutes. Run thin knife around edge of each cup and remove frittatas. Let cool for 5 minutes or serve at room temperature. To serve, top with salsa.
Tip: Substitute Cheddar, Swiss or provolone cheese for Monterey Jack cheese.