Hi this is Pranika! Eating breakfast for dinner can be indulgent and even somewhat liberating. We want to eat what we want, when we want it! The other thing is it’s so quick to cook and fast to put together.
Mini Egg Frittatas
12 large eggs
½ tsp sea salt
¼ tsp pepper
¼ tsp garlic powder
½ tsp oregano
¼ cup milk
Preheat the oven to 375 degrees. Spray a 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the all remaining ingredients, eggs through milk in a large bowl to blend well.
Fill prepared muffin tin almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
Using a butter knife, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
1 15 oz can pure pumpkin
Preheat oven to 400 degrees. Pour cake mix into a large bowl and whisk to remove any lumps. Add the pumpkin and stir well until completely smooth and uniform (you will stir a lot and get those arm muscles moving!).
NOTE: do not add any other ingredients at all; the mixture will be very thick, but don’t worry! Place batter into either a 12-cup muffin pan lined with baking cups or a 24-mini cup muffin pan lined with baking cups. Place pan in the oven and bake until a toothpick inserted into the center of the muffin comes out clean (about 17-18 minutes for mini muffins and 20 minutes for larger muffins). Once done, remove muffins immediately to cool.
Optional: I did brush a sugar glaze on top of the muffins so they were more like dessert and very moist as well. Melt 2 tbsp butter, 3 tbsp powdered sugar and mix well. Add a few splashes of milk for consistency (at least a few tbsp) and stir. Using a pastry brush, brush the mixture on top of the muffins and serve. Enjoy!