Breakfast In A Pan Frittata Recipes

EASY BREAKFAST FRITTATA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
• In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
• Add onions to the same pan and cook until translucent.
• Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
• Add the bacon back into the pan. Blend together.
• Add the eggs and cheese into the pan.
• Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
• Top off with green onions, if desired.
• Enjoy!

BREAKFAST FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter.
• Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool.
• Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture.
• Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve.

BREAKFAST MUFFIN FRITTATAS

Steps:

• Preheat oven to 350 degrees.
• Brown sausage with chopped onion in a large skillet and drain. In a large bowl, mix the beaten eggs with the sausage mixture. Add cheese, chilies, salt, pepper, garlic powder and red pepper flakes and stir to mix well.
• Spray a muffin tin with Pam and fill each muffin cup 3/4 full.
• Bake for 25 minutes or until set.
• Optional add-ins: 1/2 cup diced tomato, 1/2 cup shredded potato or hash browns, small can drained sliced mushrooms, diced red or green bell pepper (cook with the sausage and onion), chopped and drained artichoke hearts. Can substitute diced ham for the sausage.

BREAKFAST IN A PAN FRITTATA

Steps:

• Using medium shredder blade of food processor, shred the potato.
• Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.
• Cook and stir until potato is lightly browned and other vegetables are crisp tender.
• Add salt and pepper to taste, pour egg mixture over vegetables.
• Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.
• When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.
• The last few minutes top with shredded cheese and cover until cheese melts.
• Cut in half and slip onto serving plates.

PATTY PAN FRITTATA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.
• Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.
• Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.
• Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.
• Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.
• Remove from the oven. Let cool slightly and top with scallion greens.

BREAKFAST FRITTATA

Steps:

• Roast pepper over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed, then cut into 1/4-inch-wide strips.
• Combine pepper strips, eggs, milk, most of the scallions, tarragon, salt, pepper, and half of the goat cheese. Set aside.
• Heat butter and oil in a 10-inch ovenproof saute pan (preferably nonstick) over medium heat. Add potatoes and cook on both sides until tender, about 8 minutes.
• Heat oven to 350 degrees. Pour egg mixture over potatoes and cook over medium-low heat, pulling back edges with a rubber spatula until whole frittata is partially cooked, about 8 minutes. Sprinkle remaining cheese over frittata and place in oven. Bake until completely set in center, about 25 minutes. Garnish with tarragon sprigs and remaining scallions. Serve hot, warm, or at room temperature.