I like mine with baked with brie, bacon and cranberry.
Waking up Christmas morning and thoughts are often on sorting the dinner for the day ahead and exchanging presents. I don’t know about your household, but amidst all the dashing about, we tend to forget the most important meal of the day – breakfast.
I’m a big breakfast fan, and like to do it properly when I can. The thing about baking mini frittatas is they’re so incredibly easy, and naturally gluten free. Whip up your eggs, whip up your filling, combine and bake.
As it’s Christmas, I’ve gone for a festive spin on my favourite frittatas. Christmas Day is not the day to be scrimping on all your favourite rich foods. It’s all about embracing them. Flavours that scream Christmas to me and compliment each other so well, have to be brie, bacon and cranberries. A match made in heaven.
Brie, Bacon & Cranberry Frittatas
Makes 8 large egg muffins
What you need:
1 onion, finely chopped
5 rashers of smoky bacon, sliced
A handful of cranberries
100g brie, cubed
2 tsp rosemary
9 medium British Lion eggs
1 tsp gluten free baking powder
Cranberry sauce, to serve
- Gently fry the onion and bacon in a large frying pan with a splash of olive oil for roughly 10 minutes.
- Now it’s time to slice the brie. I know many people will eat the skin, but for this, I prefer to slice the skin off. Use a sharp knife and slice off the circular base and top. Then careful take off the skin sides. Finally chop into cubes and add to a large bowl.
- Add the onion, bacon and cranberries to the bowl of brie and stir.
- In a measuring jug, measure out 175ml milk and crack in your 9 eggs, whisking together. Add the baking powder and rosemary and stir.
- Using muffin cases (I find silicone are best), and use a little oil to base. I find fry light oil is easiest, as a quick spray does the job.
- Add a good spoonful of bacon mixture to the muffin cases, if you’re using large cases, this should make 8 large frittatas, but if these are smaller, don’t worry about spreading these out further.
- Pour the egg mix into each muffin case until it almost reaches the top, giving a little room for them to rise.
- Bake for 20-25 minutes at 190C (170C fan oven). Remove and serve with a dash of rosemary and heap of cranberry sauce.
If you don’t finish all your frittatas at once, just pop in them in the fridge for later. Avoid re-heating these ones. My Mum actually prefers them cold!
Have a fabulous Christmas!
This post was sponsored by British Lion Eggs.