Mushroom, Chive, and Gruyere Filling

From Cook's Country | August/September 2013

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… read more

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.

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Makes enough for 12 muffin tin frittatas

Ingredients

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