Preheat oven to 375 F.

Spray each cup of a 12-cup muffin tin with olive oil cooking spray.

In a large mixing bowl, whisk the Eggland’s Best eggs with milk and season with salt and pepper.

Carefully pour the eggs into each cup of the muffin tin ¾ of the way to the top (a ladle makes this an easy job!).

Divide ham evenly and place it on top of 6 of the egg cups. Follow with cheddar and dill.

Divide browned sweet Italian sausage evenly and place on top of the remaining 6 egg cups. Follow with pesto and Parmigiano-Reggiano.

Bake until puffed up and cooked through, about 12-15 minutes.

If taking to-go, let the mini frittatas cool and pack in plastic bags or glass containers, making sure to alternate flavors so you’re not having the same breakfast every day!