Before You Begin

Use a nonstick muffin tin or the eggs will stick. You can prepare the egg and filling mixtures up to a day in advance; refrigerate them separately. You can use our Chorizo, Parsley, and Pepper Jack Filling or another frittata filling. Make two different types of frittatas in a single muffin tin by making half batches of two different filling recipes. You’ll need to reduce the sauté time to 8 to 10 minutes and use a 10-inch skillet.

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray. Whisk eggs, half-and-half, pepper, and salt together in large bowl.
2. Divide frittata filling evenly among muffin cups. Using ladle, evenly distribute egg mixture over filling in muffin cups. Bake until frittatas are lightly puffed and just set in center, 9 to 11 minutes. Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove and serve.