Breakfast Frittata

Baked Breakfast Frittata


2 cups bread cubes, a variety, toasted or not, or diced potatoes or hash browns

1 cup diced bell peppers, any colour (optional)

1/2 cup diced onion

2 cups grated aged cheddar cheese

9 eggs well beaten

1 1/2 cup milk

1 tsp salt

1/4 tsp each garlic powder and nutmeg

dash of cayenne and/or black pepper

any fresh herbs you have handy, finely chopped or 1/2 the quantity dried


Spray or grease 8 individual ramekins (4 inches across x 1 1/2 inches deep)with shortening or margarine (not butter, it burns)

Put 1/4 cup bread cubes or crumbs in the bottom of each, then layer the peppers, onions, herbs and cheese, dividing evenly.

Mix egg, milk and remaining ingredients, pour over bread mixture and soak for a bit (or overnight)

Transfer to cookie sheet with edges and bake at 375 degrees for about 30 minutes, or until puffed and golden.

Serve with bacon, asparagus, and grilled tomatoes with a parmesan crumb.

Make it Mexican, and serve with spicy sausages, sauteed mixed peppers, salsa and sour cream