MINI ITALIAN FRITTATAS
Steps:
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
- In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
MAKE AHEAD BREAKFAST FRITTATA MUFFINS
Simplify your breakfast routine with Make Ahead Breakfast Frittata Muffins. With this delicious recipe, you'll have breakfast prepped for the week. These frittata muffins are packed with flavor and you can even customize them to use up the vegetables you have on hand.
Provided by Madison | A Joyfully Mad Kitchen
Categories breakfast
Time 42m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease a muffin tin and set aside.
- Whisk together eggs and milk. While whisking, be sure to break the yolks of the eggs as much as possible.
- After your eggs are whisked together (most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid), add in the remaining ingredients and continue stirring.
- Grab a glass measuring cup and scoop out the mixture with your glass measuring cup. Then fill the greased muffin tin with mixture. As you?re pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise. Repeat process until all muffin tin slots are filled.
- Bake in the oven at 350? for 32 minutes, or until eggs are set. The egg muffins are cooked when the eggs are ?set? meaning they have cooked solid. The egg muffins shouldn?t be liquid or jiggle if you shake the muffin tin.
- Allow the egg muffins to cool in the muffin tin for 3 minutes, until cooled enough to handle.
- Use a serving knife or butter knife to remove the egg muffin from the muffin tin and place onto a wire cooling rack.
- If you are serving these right away, you can also move them from the muffin tin to a serving platter. If you?re storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in an glass storage container for up to 4 days.
Nutrition Facts : Calories 122 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 muffin, Sodium 202 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MINI FRITTATA MUFFINS
These Mini Frittata Muffins are an easy breakfast recipe that is loaded with flavour, meal prep, make ahead and freezer friendly!
Provided by Ashley Fehr
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).
- In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.
- Stir in peppers, spinach and tomatoes and fill muffins cups (about 3/4 full).
- Bake for 20-25 minutes until centers are completely set. Serve immediately or cool to room temperature to store.
- Mini frittatas can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.
Nutrition Facts : Calories 71 kcal, Carbohydrate 1 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 347 mg, ServingSize 1 serving
MUFFIN PAN FRITTATAS
What an easy way to make eggs for a group.
Provided by OMARILYN
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
- Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
- Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g
25 MAKE-AHEAD BREAKFASTS FOR BUSY FAMILIES
These make-ahead breakfast recipes are perfect for busy mornings! From coffee cake to breakfast sandwiches to quiche, these easy dishes will start your day off right.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a quick breakfast in 30 minutes or less!
Nutrition Facts :
MINI FRITTATA MUFFINS
Packed with eggs, cheese, tomatoes, and green peppers, these mini frittata muffins are an easy recipe to make for breakfast, lunch, or unexpected guests. Light, keto-friendly, and satisfying!
Provided by Ceci Rey
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.
- Combine eggs, milk, salt, and pepper in a bowl; beat with a fork until blended evenly.
- Distribute tomatoes and green peppers amongst the muffin cups and sprinkle with Colby-Jack cheese. Pour egg mixture into each muffin cup until filled to the top. Mix each muffin cup carefully with a fork to distribute ingredients evenly.
- Bake in the preheated oven until tops start to brown, about 20 minutes. Remove and let cool in the pan for 5 minutes before serving.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 5.3 g, Cholesterol 371.3 mg, Fat 23.5 g, Fiber 1 g, Protein 22 g, SaturatedFat 13 g, Sodium 1251.5 mg, Sugar 2.4 g
VEGGIE FRITTATA MUFFINS
These mini frittatas are the perfect make-ahead breakfast! They keep well in the fridge for up to 2 days.
Provided by Jeanine Donofrio
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.
- Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.
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