Muffin Tin Potato-Chip Frittatas

Just because you wear a suit and talk about collateral loan obligations all day doesn't mean you're not allowed to get excited about a cupcake tin anymore. These mini meals, all made in a muffin tin, please every diner at the table - from the 36-inch kind to the 36-year kind.

Muffin Tin Potato-Chip Frittatas
Servings: 6 Cook 12 mins to 15 mins Start to Finish 12 mins


  • 5 eggs
  • 1 1/2 tablespoons milk (any fat content)
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 leek, sliced (about 1/2 cup)
  • 1/2 onion, sliced (about 1/2 cup)
  • 1 carrot, shredded (about 1/2 cup)
  • 4 tablespoons shredded cheese (such as cheddar or - our favorite - smoked provolone)

Make It

1. Preheat oven to 325 degrees F.

2. Whisk together the eggs, milk, salt, and pepper; set aside.

3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.

4. Add the carrot; cook for 1 minute more. Remove from heat.

5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.

6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.

7. Bake until cooked through, 12 to 15 minutes.


  • Find out more about this recipe on Mom Appetit's blog.
  • Excerpted from Time for Dinner: Strategies, Inspiration, and Recipes for Family Meals Every Night of the Week, Pilar Guzman, Jenny Rosenstrach and Alanna Stang, Chronicle Books (July, 2010)