Mini Frittatas

Mornings at our house, just like every other household with kids, are insane.  I typically don't eat breakfast, and sometimes I forget that the Boys need it.  You know, 'most important meal of the day', and all?  So, during the school year, I usually make a week's worth of breakfast tacos or breakfast sandwiches on Monday morning.  The Boys eat them for both breakfast and after-school snacks.  With school starting in less than a week, I thought I'd try out something new and it proved to be a hit in our house.  I kind of winged it with no real measurements.  And, you can really just use whatever veggies or meats that are hanging out in the fridge.  The recipe below includes the ingredients that I used in these frittatas, but I'm sure I'll try out different combinations soon- mushroom, tomato & spinach sounds good, too!
***measurements are more of a guesstimate ;-)

6-8 Large eggs
2/3 cup onion, diced
2/3 cup zucchini, diced
3/4 cup broccoli, steamed and chopped
1/3 cup grated cheddar cheese
1/4 lb Jenni-O ground turkey breakfast sausage, browned
1 cup frozen diced potatoes, thawed (I used Ore-Ida)
Salt & Pepper, to taste
12 cup non-stick muffin pan

Pre-heat oven to 350 degrees.  In a large saucepan, cook onions and zucchini in olive oil (season with S&P to taste) until onions are almost translucent.
In a large bowl, beat eggs with 1/4 cup of water.

Spoon about 1 Tbsp. onion/zucchini mix into each cup of a 12 cup muffin pan. Add 1 Tbsp of cooked sausage to each cup.
Pour egg mix over sausage until cups are about 2/3 full.

Add broccoli over eggs.  Sprinkle a little cheese over broccoli and pour about 1 Tbsp of egg mixture over broccoli.  Press in a spoonful of potatoes on top and bake for 25 minutes or until tops are golden brown.

Remove from oven and let cool about 5 minutes before removing from pan.  Let cool on a rack and then transfer to individual sandwich bags and refrigerate.