Easy your way eggs!

My kids love when we have breakfast for supper, and who wouldn't! I mean come on Breakfast is the best meal and most important meal of the day! So this particular week, Gabby requested that we have Cinnamon Rolls and Scrambled Eggs. Now the kids and the adults like different things in their eggs, so I wasn't really looking forward to making multiple pans of scrambled eggs. Then, I found a recipe for mini frittatas that let everyone choose their ingredients and I could make them all at once. A great time saver!

The kids had ham, bacon, and cheese. While Mike and I had a combination of mushrooms, spinach, ham, and onions.

Mini Frittatas

Ingredients

    4 large eggs

    1/4 cup half-and-half

    1/2 teaspoon salt

    Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)

Instructions

    1. Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.

    2. Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.

    3. Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.

    4. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) 

Makes 6 mini frittatas.

The Cinnamon Rolls were from Amy's Finer Things

Mom’s Cinnamon Rolls

1/2 c. very warm water

1 T. sugar

2 T. yeast

1/2 c. melted butter

2 eggs

2 t. salt

1/2 c. sugar

1 1/2 c. warm milk

5 1/2 c. flour (I usually sneak in about 2 cups whole wheat and then finish it off with unbleached)

butter

brown sugar

sugar

cinnamon

Icing

butter

vanilla

milk

powdered sugar

1. Combine water, 1 T. sugar and yeast.  Set aside for 5 minutes to activate.
2. Mix 1/2 c. sugar, melted butter, eggs, and salt.  Add yeast mixture.
3. Stir in warm milk.
4. Add 5 cups flour, 1-2 cups at a time.
5. Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky.
6. Let rise until double in a clean, oiled bowl.
7. Punch down risen dough.  Separate into two pieces.
8. Roll out dough in a large rectangle.  Spread with softened butter.  Sprinkle liberally with brown sugar, white sugar, and cinnamon.
9. Roll dough.  Floss dough into about 12 (1-inch) rolls.  Place in 9×13 pan.  Let rise until double.
10. Bake at 350° for 20-22 minutes.  Spread icing while hot.

For icing, melt butter (about 2 T.).  Add 1 tsp. vanilla and 2 T. milk.  Sift powdered sugar into mixture and stir well.  I never measure this.  You can absolutely use more of any ingredient.