In a medium bowl, whisk together eggs and water. Set aside.
Heavily coat a 24-cup muffin pan with no-stick cooking spray.
Distribute croutons evenly among muffin cups.
Distribute egg mixture evenly among muffin cups (approximately 2 tablespoons per muffin cup).
Distribute cheese shreds evenly among muffin cups (approximately 1 tablespoon per muffin cup).
Bake in 350°F oven until set, approximately 10 minutes.
CCP: Heat to 165°F for at least 15 seconds
Remove from oven and immediately remove frittatas from muffin pan.
Hold warm until service.
CCP: Maintain hot food at 135°F or above
Use leftover croutons from the salad bar line for the base in these frittatas.
Customize with diced deli meat, hash browns, diced onion, or diced peppers.