This was from frozen but the mini ones freeze fantastic as well. Probably better....

Yes, they freeze very well.

Depends....if you don't cook the vegetables in them very well, when they thaw they will release some water and make your fritatta watery. I tend to like things like peppers and mushrooms in my fritatta, so have to be sure they have released all their juice if I plan to freeze a portion or 2.

I also agree, they freeze very well. I made 600 of them in mini size for an appetizer wedding reception, and I froze them all. We had Italian sausage and mushroom, spinach and cheese and crab with peppers and onions, they all froze well, defrosted nicely and reheated like a charm.

I also made some muffin sized ones and lined the muffin cups with strips of partially cooked bacon, and the kids liked those a lot, but I really think just chopping the bacon and adding it in is just as good and a lot less fiddling (although they don't look as impressive, LOL).

Cathy, those English muffins look really good, as do the biscuits!

Sleevendog, those look like they have a lot of "green stuff" in them, so they don't get watery? Mine didn't, but the spinach was from frozen chopped spinach and it was squeezed in a towel before adding to the eggs. I do usually cook the vegetables before adding to the "mini" frittatas, as they cook so quickly that sometimes the vegetables are not done.

Annie

Thanks, all. And double thanks Linda for the heads up on the veggies. I was actually thinking of using some Swiss Chard from my garden, so I'll make sure I really work at squeezing out all the moisture first.

Yes, I always sweat my greens. Sliced very thin, low heat, saute pan, lid on for 10-15 usually with onions, heat off, lid off, and let them dry off a bit, then a good squeeze once cool.

Chard stem is pretty watery. Fine if on the bottom 1/3rd layer of the frittata. The little extra moisture I find a good thing in a frittata. But a pastry crust would be soggy.

600????!!!!! Ha! You get the frittata award of the year, Annie! And the combinations sound great. I'm also co-opting your bacon ideas -- both of them :)! "kids liked those a lot" -- cause they're smart cookies.

The sourdough muffins looked good, but were really chewy:) Went back to tried and true.

Some good ideas on this thread.

Cathy in SWPA

Cathy, I'll confess that I made them over the course of about three weeks. I have three of those mini muffin pans, each holds 24 muffins, so I'd make 72 mini frittatas, remove them from the pans and freeze, then make 72 more, LOL. That's how I found out they froze well. They were supposed to be quiche but I couldn't stand the thought of cutting out 600 little pastry circles for crust...

Sorry the muffins were tough, they sure look perfect!

Annie

I agree those 'anytime' sandwiches look great. For a freezing plan I would definitely do the minis. Pay attention to timing like mentioned. The regular muffin tins would be the right size I think for a reheat.

My frittata this morning I overcooked. : ( .I try and do 5-10 minutes under so as it cools it is perfect. I went over having only 4 eggs instead of six. Still good but I would never freeze this one and we ate it all anyway...

Would love some recipes!

Bumblebeez, mine is more just a method. I bow to the Frittata Queens on this thread for the particulars -- and you know who they are:)

Annie, I'm still in awe. I love mini muffins (cause, you know, muffins become kind of like popcorn, small, poppable:) but that's a lotta frittata:) But can you even begin to imagine 600 little pastry circles?????? Gah! Gold Stars!

Sleevendog, that is one scrumptious looking frittata! And look how nicely that baby popped out of the pan. That would be inhaled here. I'm not kidding. I'd be first in line.

And the 'anytime' sandwiches are good in another way, Sleevendog. Cutlery has become difficult with the Parkinsons, but these are so compact/the cheese melts that my Dad can manage to hold and eat with one hand. I think it also engenders a feeling of independence that he can make his meal without asking for help. It's the simple things, isn't it?

Cathy in SWPA

Cathy, I considered the pastry for a minute, but just for a minute and then discarded the idea, LOL. And yes, the simple things can give enough of a semblance of self sufficiency that people don't feel "helpless", and that means a lot.

Bumblebeez, frittata doesn't really have a recipe here, we just beat up eggs, grease up the muffin cups (or use spray) and then put whatever sounds good into the cups, pour egg over top and bake. Add salt and pepper to the eggs if you aren't trying to reduce sodium. Then just put stuff in the muffin cups. I like to start with a slice of potato, white or sweet, but that's a personal preference. Add a little grated cheese, some ham or bacon or cooked sausage, whatever vegetables you like, chives or other fresh herbs if that appeals to you, pour in the egg and bake 'em. Voila!! It's frittata.

Annie

OK, I made the mini fritattas, 12 of them in a muffin pan. They turned really good, I added diced ham, onion, Swiss chard, roasted red pepper, Swiss cheese. We ate some this morning and I froze the rest. What would be the optimum time in the microwave for a quick warmup? About one minute frozen??

Wow, that sounds like a great combination!

In the recipe from Skinnytaste, she said ""You can freeze leftovers or make a double batch. To freeze, wrap cooled
egg muffins in plastic wrap. To reheat, unwrap frozen egg muffins and
microwave about 1 minute or place on a cookie sheet and bake at 350
until heated through about 25 minutes."

- My guys usually do 30 seconds, flip then another 30-40 seconds for the sandwiches (the egg muffins have been cut in half/spread a bit inside the english muffins).

- All this to say, I'd try 30 seconds one side, flip and do another 30 then check:)

Could you report back with your times? I may do some like this and have some of the crew assemble their own sandwiches.

Cathy in SWPA

Rita, that does sound good, I like all the vegetables.

I agree with Cathy, I'd start with 30 seconds for the mini ones, then check and add more time if necessary. Too much will make the eggs rubbery, so I'd do it in increments until I figured out the timing.

Annie