MINI FRITTATAS
For a fun change-of-pace breakfast, try these sausage and hash brown frittatas perked up with salsa. To lower the dish's cholesterol even more, use egg substitute instead of the whole eggs. -Kathy Brodin, Wauwatosa, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings., In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 182mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
BREAKFAST FRITTATA
This is one of my favorite recipes for breakfast. It's easy and filling and tastes so good. I love the pepper jack cheese instead of cheddar for a change of pace, but if you don't like pepper jack, you can always use cheddar.
Provided by Redneck Epicurean
Categories Breakfast
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Scramble the sausage, onions and peppers. Cook until the sausage is no longer pink and the vegetables are soft.
- Drain off all the grease and place in a 9x9 oven-safe casserole. Beat the eggs and pepper and stir in the cheese.
- Spread the meat mixture evenly and pour the egg mixture over the meat.
- Bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.
Nutrition Facts : Calories 312.2, Fat 22.3, SaturatedFat 10.1, Cholesterol 235, Sodium 235.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 24.9
EASY BREAKFAST FRITTATA RECIPE BY TASTY
Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.
Provided by Hitomi Aihara
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
- In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
- Add onions to the same pan and cook until translucent.
- Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
- Add the bacon back into the pan. Blend together.
- Add the eggs and cheese into the pan.
- Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
- Top off with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams
COLORFUL BRUNCH FRITTATA
Steps:
- Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 377mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA
Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
- Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
- Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.
Nutrition Facts : Calories 180, Fat 13 grams, SaturatedFat 3.5 grams, Cholesterol 310 milligrams, Sodium 460 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams
ZESTY SAUSAGE BREAKFAST FRITTATA
Easy to throw together, your family is going to love this breakfast recipe. It would be great for dinner or brunch too. The eggs are soft and cheesy. Green chilis add a bit of zest to the frittata. If you want more zip, add a few shakes of hot sauce. Yummy!
Provided by Enro Gay
Categories Other Main Dishes
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In an ovenproof skillet (I used my medium sized cast iron skillet) cook and chop the breakfast sausage until browned and in small pieces. *** NOTE: Jimmy Dean sausage is very lean and has almost no fat that cooks out. If using a different brand or type of sausage, you may need to drain excess fat, at this point. ***
- 3. Add the diced onion and cook for a couple minutes more, until onions are translucent. Add the green chilies and stir to combine; remove from the heat and level out the meat mixture.
- 4. In a large bowl, crack the 6 eggs; add salt and pepper to taste. Whisk until well blended. Add the cheddar and 1/4 cup of the quesadilla blend cheese; stir to combine. *** NOTE: I personally did not add any salt, as the cheese and sausage have plenty, but did add a generous amount of fresh ground pepper. ***
- 5. Pour the egg and cheese mixture over the sausage mixture and cook in the preheated oven for about 15-20 minutes or until the eggs are set.
- 6. In the last few minutes of cooking, sprinkle the remaining 1/2 cup quesadilla blend cheese on top to melt. Remove from oven, slice in wedges and serve immediately.
NAKED BREAKFAST FRITTATA (SALLYE)
This is one of those recipes where you can add or subtract ingredients to suit your taste. Makes a wonderful brunch dish served with buttered Pillsbury Grande biscuits.
Provided by sallye bates
Categories Eggs
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. In a heavy (cast iron preferred) skillet, crumble and cook sausage over medium heat until grey . When done, drain and place in large mixing bowl
- 2. Add undiluted mushroom soup, picante sauce, garlic powder & sour cream and mix well
- 3. Add potatoes to sausage mixture and salt & pepper to taste Spread mixture into lightly greased 9" x 13" baking dish
- 4. **NOTE: If you can't find O'Brien hash browns, you can use plain ones and add 1/2 cup minced bell pepper and 1/2 cup minced onions to plain hash brown potatoes.
- 5. Whisk eggs with milk until well blended and frothy. Pour whisked eggs over sausage/potatoes mixture
- 6. Cook in 350º preheated oven for 30-35 minutes. Remove from oven and sprinkle cheese over top.
- 7. Place back in oven and cook for approximately 15 more minutes until cheese is nicely browned and bubbly
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