Butternut Frittata Muffins

I love my Google reader for many reasons, but most importantly because it puts amazing recipes right in front of me on a daily basis! You have know idea how many I have bookmarked at this very moment. I want to make EVERYTHING!

The most recent recipe I came across that I wanted to make was this one from the Food Snob. It looked amazing and I had most of the ingredients! That’s a win in my book.

I made a few changes to her recipe based on what I had in the fridge and this is what I came up with:

Butternut Frittata Muffins

Here is how I made them – First I sliced up a shallot and sprinkled some olive oil on a frying pan to sauté it a bit.

Then I sliced up a lovely little butternut squash into small squares and added it to the onion and oil mixture.

I browned it a bit to get a ‘Hash Brown’ effect going on.

When the squash and onion were ready, I added a bit of the mixture to 6 muffin tins.

I then added a bit of cheese to the mix, for good measure.

More cheese, please.

In a separate bowl I mixed together 3 eggs, a splash of milk and a drop or two of water.

I scrambled everything up and then added it to the muffin tins.

Looking pretty good, right?

I then put them in the oven at 425* for about 15 minutes.

15 minutes later and they were ready!

I love how the top of the muffins browned a bit.

They look good enough to eat!

I put them on my fun pumpkin plate because I feel like October just FLEW by and I didn’t have enough time to enjoy it!

I LOVED the fact that I made these with butternut squash. The recipe called for regular potatoes, but I liked my addition. It would probably be awesome with sweet potato too!