Baked muffin frittatas are quick and easy to make

Irecently became obsessed with these little crustless quiches.

They’re more frittata but everyone who eats them likens them to quiche. However defined, they are quick and easy to prepare and can be filled with any of your favorite cheese, vegetable and/or meat combos.

Make sure that your vegetables are sauteed before filling the muffin tins, and any meat such as sausage is cooked. The short baking time will melt the cheese and set the eggs but not cook any of your add-ins. Since there is no crust to make, these are perfect egg bites for anyone who is watching their carbs or is gluten sensitive. But the real reason to make them is that they taste great.

These “egg muffins” are perfect for entertaining and any leftovers turn a graband-go breakfast into a treat. In fact, I sometimes make them just to have on hand for quick weekday breakfasts.

My favorite version so far includes asparagus, mushrooms, cheddar cheese and brie as I’ve included in this recipe. I add pimentos and green onions for flavour and colour and tend to keep them in the mix regardless of what other ingredients I choose. The great thing about baking these eggs in a muffin tin is that you can customize them for your guests.

For example, you can add meat to half of them for the meat lovers and keep half all veggies for the non-meat eaters in your group. They also offer instant portion control and are simple to serve — all you need do is bake, place in a basket or on a platter and serve.

Plus, they are a sight to behold when they are baking. At the end of the baking time, they puff up like a souffle. As they cool, they do deflate a bit but that short thrill makes the eating all the more exciting. AP, Elizabeth Karmel is a barbecue and Southern foods expert. She is the author of three books, including Taming the Flame.