Photo by Stacey Ballis

This needs to become a thing

Stacey Ballis
September 25, 2018

There is no wrong answer for me when it comes to macaroni and cheese. It's great creamy stovetop-style, baked in a casserole, crafted from a frozen block or a blue box, scooped from a hot bar, forked from a tub at a barbecue joint, or all fancy and truffled at a high-end restaurant. It's also excellent at breakfast. And while there is a deep satisfaction in picking at a bowl of cold leftover mac, eating it in chunks with your fingers while perusing the morning paper, if I’m feeling a bit perkier, I make mac and cheese frittata muffins.

These little pillows of happiness work with any mac and cheese you have left over, provided it is well chilled. You cannot do it successfully with the fresh stuff; it needs an overnight fridge sleep to fully prepare to be elevated to breakfast perfection. But barring that, it couldn’t be easier. And while I can certainly consume a vast quantity of mac at dinner, I’ve taken to showing a bit more restraint just so that I can have some leftovers to make these breakfast treats. It is the ultimate in delayed pleasure.

I like mine pretty plain, but feel free to zhuzh it up with vegetables or meats as you will. A garnish of salsa or marinara would work great, ditto pesto.

Mac and Cheese Frittata Muffins

Instructions

For every cup of leftover mac and cheese you are going to want 2 eggs and ¼ cup shredded cheese of your choice, I usually use cheddar, but it works with pretty much anything you have lying about.

Directions

Preheat your oven to 400°F and spray a muffin tin with nonstick spray.

In a bowl, break up the chilled mac and cheese with your fingers until the noodles are mostly separated. In a separate bowl, beat the eggs with a pinch of salt and a few grinds of black pepper. Mix the eggs into the mac until well blended.

Fill your muffin cups about 2/3 full with the mixture, then sprinkle the tops with the shredded cheese. This will make between 2-4 muffins depending on the size muffin tin you use. Bake for 15-18 minutes until cooked through and the cheese on top is melted and a bit browned. Let rest for 5-10 minutes in the tin to firm up before serving hot.

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