Miniature Mexican Frittatas

These cool little egg casseroles are baked in muffin cups and served with salsa. They make great breakfast or brunch fare.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1  cup cottage cheese, drained
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 cup  shredded cheddar cheese (2 ounces)
• 4  eggs
• 1⁄4 cup milk
• 1  teaspoon ground cumin
• 1⁄4 teaspoon pepper
• 2  tablespoons  snipped cilantro or 2  tablespoons parsley
•  salsa, warmed
•  sour cream (optional)

Directions

1. In a medium bowl combine the spinach, cottage cheese, Parmesan cheese, and cheddar cheese.
2. In another bowl stir together the eggs, milk, cumin, and pepper.
3. Stir into spinach mixture.
4. Stir in the cilantro or parsley.
5. Spoon mixture into 12 lightly greased 2 1/2 inch muffin cups.
6. Bake uncovered at 375 degrees for 20 to 25 minutes or till eggs are set.
7. Let stand 5 minutes.
8. Remove from muffin cups.
9. Serve with salsa and, if desired, sour cream.