Cheddar Corn Quinoa Mini Frittatas With Optional Bacon Recipes

CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
• In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
• If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
• Evenly sprinkle 1/4 cup cheddar over each.
• Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
• These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.

BACON CHEDDAR FRITTATA

Steps:

• In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.

MINI FRITTATAS

Steps:

• Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
• In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
• In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
• Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

ZUCCHINI AND CORN FRITTATA RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.
• Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
• Add the onion to the pan and cook until caramelized, 8-10 minutes.
• Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.
• Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.
• Pour the egg mixture over the vegetables, then top with the bacon.
• Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.
• Garnish with parsley, then serve directly from the skillet.
• Enjoy!

MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
• In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
• Divide mixture equally between muffin tins (I use an ice cream scoop).
• Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
• Bake for about 20 minutes until egg is set and frittatas are golden around the edges.

CHEDDAR CORN PUDDING WITH BACON

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

CORN FRITTATA WITH CHEESE

Steps:

• In a medium bowl, combine the eggs and basil; set aside.
• Heat the oil in a large oven proof skillet.
• Add the corn, zucchini, and green onions.
• Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
• Pour the egg mixture over vegetables in skillet and cook over medium heat.
• As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
• Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
• Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
• Broil 1 to 2 minutes or until the top is set and cheese is melted.

MINI CHEDDAR AND BACON FRITTATAS

Steps:

• Beat eggs in a medium bowl. Add remaining ingredients.
• Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.