Muffin Pan Frittatas Recipes

MUFFIN FRITTATAS

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 PAN FRITTATAS

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.

MINI FRITTATAS

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.

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.

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.

MUFFIN TIN FRITTATAS

Steps:

• Preheat oven to 375°. Spray a 12-cup muffin tin with cooking spray and set aside.
• Meanwhile, brown sausage in a large skillet over medium heat until golden, breaking up the meat with a wooden spoon. Drain meat on paper towels.
• In a large bowl, whisk eggs, milk, cheeses, salt and pepper.
• Divide egg mixture between the muffin tins. Top each serving with roasted red peppers, sausage, and basil. Bake until the eggs are set, 12 to 15 minutes. Let cool slightly before serving.