Mini Cheddar And Bacon Frittatas Recipes
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
MINI CHEDDAR AND BACON FRITTATAS
Recipe originally posted by Stephanie on the Cafe Zupas blog. Their website makes me wish I lived in Utah :)
Provided by Pinay0618
Categories Breakfast
Time 20m
Yield 8 frittatas
Number Of Ingredients 6
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.
Nutrition Facts : Calories 97.5, Fat 7.1, SaturatedFat 3.3, Cholesterol 119.8, Sodium 198.1, Carbohydrate 0.7, Sugar 0.3, Protein 7.4
CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON
Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 757mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
INDIVIDUAL BAKED FRITTATAS
Baked individual frittatas. Feel free to change the ingredients according to your own preferences.
Provided by Amy Hendrix Borland
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
- 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. Crumble when cool enough to handle.
- Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
- Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
- Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
- Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 1 g, Cholesterol 153.1 mg, Fat 9.4 g, Fiber 0.2 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 267.8 mg, Sugar 0.5 g
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- Preheat oven to 350°F (180ºC). Beat eggs, milk, Seasoning, salt and pepper in medium bowl until well blended. Add bacon, onion, zucchini and 1/2 cup of the cheese; mix well.
- Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup (60 ml) egg mixture into each cup. Sprinkle with remaining 1/2 cup (125 ml) cheese.
- Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.
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