Veggie Frittata Muffins Recipes
VEGGIE FRITTATA MUFFINS - LOW CARB
Great little muffins - like crustless quiches. The flavour of these ingredients together is great, however you could use different cheeses or vegetables if you wish.
Provided by Ozzzie
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees Celsius.
- Grease a 12 capacity muffin pan.
- Heat olive oil in pan.
- Add leek, zucchini, capsicum and spinach.
- Saute vegetables until just tender.
- Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
- Add vegetables to egg mixture and mix well.
- Pour mix into greased muffin pans.
- Bake in oven for about 30 minuted or until set.
- If you wish you can brown muffins in pan under grill for a few minutes after baking.
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
MINI VEGETARIAN FRITTATAS
I was gifted some farm-fresh eggs and wanted to make something that would showcase them. I decided to use up some freshly picked greens to make these vegetarian frittatas! Try them with a green salad for a light brunch or even dinner.
Provided by LauraF
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 7
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
- Melt butter in a skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until tender and starting to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
- Whisk eggs, milk, Parmesan cheese, and Dijon mustard together in a large bowl. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
- Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 2.1 g, Cholesterol 112 mg, Fat 5.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.2 g, Sodium 128.8 mg, Sugar 0.9 g
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- Grind in a decent amount of pepper and stir again, then spoon the mixture into the muffin holes (not quite right to the top or the egg will spill over!).
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5/5 (1)Total Time 30 minsCategory BreakfastCalories 77 per serving
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5/5 (1)Total Time 30 minsCategory BreakfastCalories 77 per serving
- Lightly grease a muffin tin and preheat the oven to 350 F. Beat the eggs, egg whites, milk, garlic powder, salt, and pepper in a medium sized mixing bowl. I used a hand mixer to get them extra fluffy, but you can also use a whisk.
- Divide the chopped veggies between the muffin cups and pour the egg mixture over the veggies. Fill the muffin tins almost to the top (don’t overflow). Sprinkle with goat cheese and chives. Bake for 15-20 minutes until the egg mixture puffs up and is just set in the center (doesn’t jiggle when you shake the pan).
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2016-11-08 1 red bell pepper, diced. 2 handfuls baby spinach leaves, roughly chopped. 1/4 teaspoon kosher salt. 1/2 teaspoon black pepper. 4 whole eggs. …
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4.2/5 (78)Category Breakfast,Brunch
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4.2/5 (78)Category Breakfast,Brunch
- 1. Preheat the oven to 350ºF. Coat a standard 12-cup muffin pan with oil spray, making sure each cup is well coated to prevent sticking.
- 2. Heat a large skillet liberally coated with oil spray over medium heat. Add the onion and bell pepper and sauté until soft, 8 to 10 minutes. Toss in spinach and sauté another minute. Season with salt and pepper to taste.
- 3. In a large mixing bowl, whisk together the eggs, egg whites and milk. Add the cheese and sautéed vegetables and mix thoroughly. Add ground black pepper, kosher salt, rosemary, basil and parsley.
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- Add the onion, bell pepper, spinach and cheese to each of the 12 muffin cups.* Pour ¼ to ½ cup of the egg mixture over the vegetables. Bake for 22-24 minutes, checking after 15 minutes to make sure they don’t burn.
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