Mini Frittatas!

These came out amazingly good and were a hit with everyone! Perfect dish to make ahead for an "on the go" breakfast. Makes about 9 muffin-sized frittatas.

Ingredients:

4 pastured eggs

2 1/2 T water

2 T parmesan cheese

1 medium russet potato cooked/sliced about 1/4" thick

1/2 small onion, diced

roasted bell pepper, chopped (I used about 1/2 of one)

1/2 C raw milk cheddar cheese, grated

2 slices bacon (I used turkey), cooked and chopped

salt/pepper to taste

Preheat oven to 375. Sautee onion in a little coconut oil until translucent. Set aside.

Spray muffin tin well with cooking spray. Place 1 slice of potato into each section of muffin tin. Top with a little bacon and a spoonful of cheddar cheese. Whisk together egg and water (whisking for about 3 min will incorporate air into the eggs and help them fluff up during cooking ). Add the cooked onion, roasted bell pepper and parmesan cheese to the egg mixture. Spoon the egg mixture over the potato/cheese/bacon. Bake for about 20 minutes or until egg starts to turn slight golden brown.