One of my favorite meals of the day is breakfast. I’ve never been one of those people that skips breakfast. I love having a big bowl of cereal in the morning or enjoying a Saturday morning of pancakes or french toast. Breakfast foods are so yummy to me {read: I.love.carbs and bacon}.

What makes breakfast foods even better? Having breakfast after dark {aka for dinner}. It almost feels like a special occasion when you switch up your usual dinner routine and throw in a twist. Breakfast is also a meal where you usually already have most of your ingredients so it’s a great alternative if you haven’t had a chance to go to the store.

We get a dozen eggs every other week through our CSA. I haven’t had a chance to do as much baking as I had hoped to and neither of us have really had the time to make a big breakfast either before work or on the weekends. So, instead of wasting the eggs, we thought we would make breakfast after dark one night.

For our breakfast after dark we ended up making mini frittatas and sweet potato hashbrowns {we had some sweet potatoes we also needed to use}.

For the sweet potato hashbrowns, we just adapted this recipe a bit from Martha Stewart. We substituted the olive oil for the buttery spread I Can’t Believe It’s Not Butter!.

For the mini frittatas, we made two different kinds. We made a few with ham, onion, green pepper and tomato and then the others we used spinach, mushroom, and tomato {a little Southwestern if you will}.

To start with you’ll need a jumbo muffin pan. To grease it we used a little I Can’t Believe It’s Not Butter!. I Can’t Believe It’s Not Butter! is great because it has 70% less saturated fat than butter, no hydrogenated oils and is made from a blend of vegetable oils. For those that are gluten free, they also have gluten free options.

For your ingredients you will need eggs, a package of shredded cheddar cheese (or cheese of your choice) and I Can’t Believe It’s Not Butter! {you also need whole milk, but I forgot to include that in the picture}.

We diced all our veggies and our ham. You can really get creative and use any sort of combination of veggies and meat.

Next we sauteed the ham, onion and green pepper in a little I Can’t Believe It’s Not Butter!. Once the onions were getting a little translucent we added the tomatoes in. For the ones with mushroom we also sauteed the mushrooms in a little I Can’t Believe It’s Not Butter! then added the chopped up spinach and tomatoes to combine.

You’ll mix your eggs, milk and cheese together in a bowl and then pour the mixture into your jumbo muffin pan until it’s a little less than halfway full in each cup.

Next you’ll add your veggie/meat combinations. We put the ham, onion, green pepper and tomato mixture in three of the cups and then spinach, mushroom and tomato in the other three.

Top your muffin cups with the remaining egg/cheese mixture.

We also sprinkled a little chopped parsley on top before baking.

Then pop them in the oven. Voila! Here’s what you get.

If I’m being honest, I am not an egg person. I wrote about all my weird food textures here. Eggs are one of those things that have a weird texture I just can’t get past. But, I knew we needed to use up our eggs and when eggs are baked in casseroles and such, I don’t mind it as much. But these I genuinely really liked. I preferred the ones that had ham in them. I’m a meat girl. And I would definitely make these again. Maybe even switch up the ingredients a bit just to do it differently next time.

If you would like to give these a try yourself here is the official recipe you can print/save.

For another frittata recipe from the one and only Lisa Vanderpump (yes, Real Housewives) watch this Breakfast after Dark webisode.

What is your favorite breakfast meal to make for dinner?

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

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