Mushroom, Chive, and Gruyere Filling
What looks like a muffin but tastes like an omelet? And where has this delicious and handy recipe been all our lives?
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.