Muffin Frittatas Recipes

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MUFFIN FRITTATAS



Muffin Frittatas image

I got this on a card at the Taste of Home Cooking School. It's from the American Egg Board and I'm putting it here for safekeeping. The card says that you can bake these and refrigerate and rewarm in the microwave to an internal temperature of 165F.

Provided by DeniseBC

Categories     Breakfast

Time 30m

Yield 12 mini frittatas, 6 serving(s)

Number Of Ingredients 8

6 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces shredded cheddar cheese
1 cup chopped zucchini
1/4 cup chopped sweet red pepper
2 tablespoons chopped red onions

Steps:

  • Heat oven to 350°F Beat eggs, milk, salt and pepper in a medium bowl until blended. Add cheese, zucchini, sweet pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
  • Bake in 350F oven until just set, about 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.

MUFFIN FRITTATAS



Muffin Frittatas image

Make and share this Muffin Frittatas recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 29m

Yield 4 serving(s)

Number Of Ingredients 9

8 eggs
2 large pinch sea salt
1 large pinch black pepper
3 carrots (or a mix of both) or 3 zucchini, roughly grated (or a mix of both)
1 handful vegetables (try chopped red pepper, fennel, or peas)
1 some scallions or 1 fresh chives, chopped finely
1 large garlic clove, finely diced
1 teaspoon dried oregano and a small handful fresh parsley (or any fresh or dried herbs and spices)
1 large handful of grated hard cheese (such as cheddar, gruyere or parmesan)

Steps:

  • Preheat the oven to fan 190ºC / 375°F. Grease a muffin tray well with a little butter/ghee or use paper cases or parchment paper.
  • Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic, and any spices or herbs.You are looking for a ratio of around 50 percent egg to 50 percent raw veg.
  • Pour the mixture into the prepared muffin tray.
  • Bake for 12 minutes,then crumble the cheese on top and turn on the broiler. Broil for about a minute until the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the broiler, and just cook in the oven for 14 minutes.
  • To check if they are done, give the muffin tray a wobble - the frittatas should be just set in the middle. You can always put them back in the oven for another 1-2 minutes if you think they need cooking any longer.
  • Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.

MUFFIN PAN FRITTATAS



Muffin Pan Frittatas image

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

cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

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

MINI FRITTATAS



Mini Frittatas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 22m

Yield about 40 mini frittatas

Number Of Ingredients 8

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

MINI FRITTATA MUFFINS



Mini Frittata Muffins image

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

cooking spray
12 eggs
2 tablespoons milk
2 teaspoons salt
2 teaspoons ground black pepper
1 large tomato, finely chopped
1 large green bell pepper, finely chopped
2 cups shredded Colby-Jack cheese

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

COASTAL CAROLINA MUFFIN-TIN FRITTATAS



Coastal Carolina Muffin-Tin Frittatas image

Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon seafood seasoning
1-1/3 cups refrigerated shredded hash brown potatoes
1 cup smoked sausage, chopped
1 can (8 ounces) jumbo lump crabmeat, drained
1/4 cup chopped roasted sweet red peppers
6 large eggs
1/2 cup heavy whipping cream
2 teaspoons Louisiana-style hot sauce
1/2 teaspoon salt
6 bacon strips, cooked and crumbled
1/4 cup thinly sliced green onions

Steps:

  • Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.

Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

MINI FRITTATAS



Mini Frittatas image

Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 48

Number Of Ingredients 10

1 medium zucchini
4 to 6 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyere or fontina cheese
Vegetable oil cooking spray

Steps:

  • Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
  • Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
  • Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.

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