MEMORIES FROM MAY 17 2016: My Quick Chorizo and Feta Frittatas in Cupcake Molds To-Go

You are super busy with kids and work. In the mornings you juggle getting the kids ready for school, getting to work on time, and don’t forget the chores before you go. The challenge is how you can make a substantial and nutritious breakfast to eat in the car while driving the kids to school or on your way to work and furthermore, that it’s not messy? You got this under control; make my frittatas for the road. Bring some crackers, fruits, and juice and you are done.
 
I usually make my frittatas directly in the mold without the paper or foil cups. However, I am using the foil in this recipe so that you can put them in a ziplog bag  to eat in the car or better yet, at the office. As you can see, I kept my yesterday promise to give you this recipe today!
 
Approximate prep and cook time: 25-30 Minutes
Approximate. Cost: $6.00 (or $1.50/serving)
Servings: Renders 12 individual frittatas 3/serving total)
 
Ingredients:
 
6 large eggs ($1.00)
½ cup of 2% milk or fat free or Carnation milk (whatever you have at home) ($1.00)
½ cup of season croutons (.50)
Chorizos (leftover from your yesterday BBQ sandwiches) ($2.00)
3 tbsp. Feta cheese & sprinkle of Mexican cheeses blend ($1.50)
¼ tsp. salt
¼ tsp. pepper
 
Directions
 
Preheat oven at 350 and place paper foils in the molds.
Whisk the eggs, milk, Feta, salt and pepper in a medium size bowl.
Add the croutons and let them absorb some of the mix.
Add the sliced Chorizos, sprinkle the Mexican cheese and Bake for 15-20 minutes until done.
 
HACK: If you don’t have chorizo, use ham, bacon or leftover chicken breast, etc..