Noon games = brunch watch parties. Really, there’s no better way to ease into the weekend than inviting a bunch of people over (face paint optional, but highly encouraged) to cheer, shout and cringe over a pile of bacon, fresh fruit and mimosas. Figuring out what to make for said crowd can be tricky: You can spend the whole first half flipping eggs and frying bacon in batches, dashing in to shout along with everyone…and risk burning every bite in the process. (Trust us: We’ve tried passing off plumes of smoke and a blaring fire alarm as festive — “It’s like the canons blasting at Raymond James Stadium!” “It’s like that annoying guy with an air horn at a game!” — but somehow, people never buy it.)
These bacon-cheddar frittata cups let you do all the prep work in advance, so you don’t have to miss a second of the action on gameday. Just cook the bacon and onions beforehand, then pour the egg-and-milk mixture halfway into muffin tins and store them in the fridge until you’re ready to sprinkle in the toppings and pop ’em in the oven. All you’ll have to do is make sure the timer’s loud enough to be heard over your “DE-FENSE!” screaming friends. Especially the one who shouts until a vein starts pulsing in his forehead.
Serve this with a sliced melon (honeydew and cantaloupe are perpetual crowd-pleasers) and a batch of muffins, like banana-coconut, pumpkin, or peanut butter-chocolate chip, and make sure there’s a massive pot of coffee on standby. Maybe a batch of celebratory mimosas.
Scratch that: Definitely a batch of celebratory mimosas.
Bacon-Cheddar Fritatta Cups Recipe:
- 4 slices of turkey bacon
- ¼ white onion
- ½ can fire-roasted diced green chiles
- 6 eggs
- ¼ cup milk
- Dash of salt and pepper (optional)
- ½ cup shredded sharp cheddar cheese
- Preheat the oven to 350 degrees F. As it heats, fry the turkey bacon. Once it's fully cooked, set the bacon aside on a plate lined with paper towels.
- Dice the onion and cook it over medium heat with the chiles, so the onions absorb some of the flavor. Cook for about 4-5 minutes, or until the onions are translucent. Set aside.
- Crack the eggs into a mixing bowl. Add the milk and season with salt and pepper, whisking everything together until fully combined. Pour the egg mixture into the muffin tin, filling each cup only halfway.
- Crumble the bacon, distributing it to all of the egg-filled muffin cups. Spoon in the chiles and onion, then sprinkle each one with cheese.
- Cook for 25-27 minutes, or until eggs have set and are no longer runny.
Easy and convenient … I’ll have to try this next Sunday!