Muffin Tin Magic

From breakfast to dinner, these bite-sized recipes prove meals are more fun when they're mini

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Coastal Carolina Muffin-Tin Frittatas

Incorporating the flavors of a South Carolina Lowcountry crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), you can try dicing them and substituting them for the refrigerated shredded potatoes in this recipe.

—Shannon Kohn, Summerville, SC

Prep: 15 min. • Bake: 30 min.

Makes: 1 dozen

1/2 cup mayonnaise

1 Tbsp. lemon juice

2 tsp. sugar

1 tsp. seafood seasoning

11/3 cups refrigerated shredded hash brown potatoes

1 cup smoked sausage, chopped

1 can (8 oz.) jumbo lump crabmeat, drained

1/4 cup chopped roasted sweet red peppers

6 large eggs

1/2 cup heavy whipping cream

2 tsp. Louisiana-style hot sauce

1/2 tsp. salt

6 bacon strips, cooked and crumbled

1/4 cup thinly sliced green onions

1. Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving.

2. Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon.

3. Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.

1 FRITTATA 223 cal., 18g fat (6g sat. fat), 135mg chol., 604mg sod., 5g carb. (2g sugars, 0 fiber), 10g pro.

Mini Shepherd's Pies

I’m as confident serving these little freezer-friendly pies to company as to my husband and three boys. If I’m not rushed for time, I sometimes make these with homemade biscuits.

—Ellen Osborne, Clarksville, TN

Prep: 30 min.

Bake: 20 min.

Makes: 5 servings

1 lb. ground beef