Mini Frittata Muffins Recipes

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MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
  • In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
  • Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

MINI FRITTATA MUFFINS



Mini Frittata Muffins image

These Mini Frittata Muffins are an easy breakfast recipe that is loaded with flavour, meal prep, make ahead and freezer friendly!

Provided by Ashley Fehr

Categories     Breakfast

Time 30m

Number Of Ingredients 7

8 eggs
200 grams Arla Herbs & Spices cream cheese ((1 tub))
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup jarred roasted red peppers (finely chopped)
3/4 cup fresh spinach (finely chopped)
1/2 cup tomatoes (finely chopped)

Steps:

  • Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).
  • In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.
  • Stir in peppers, spinach and tomatoes and fill muffins cups (about 3/4 full).
  • Bake for 20-25 minutes until centers are completely set. Serve immediately or cool to room temperature to store.
  • Mini frittatas can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.

Nutrition Facts : Calories 71 kcal, Carbohydrate 1 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 347 mg, ServingSize 1 serving

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

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.

MINI HAM AND CHEDDAR FRITTATAS



Mini Ham and Cheddar Frittatas image

A high protein and portable breakfast that will take less than a minute when prepared in advance for busy mornings.

Categories     Breakfast

Time 25m

Yield Serves: 8

Number Of Ingredients 6

6 eggs
1 tbsp ( 15 mL ) Dijon mustard
¾ cup ( 175 mL ) finely chopped ham
½ cup ( 125 mL ) shredded Cheddar cheese
¼ cup ( 60 mL ) finely chopped green onion
1 small tomato, seeded and diced

Steps:

  • Preheat oven to 400°F (200°C). Whisk eggs with mustard. In separate bowl, toss ham with cheese, green onion and tomato. Divide evenly between the 24 cups of greased mini muffin tin. Pour egg mixture over top.
  • Bake for 15 to 18 minutes or until eggs are set. Cool for 5 minutes. Run a thin knife around edge of each frittata to remove. Serve warm or cool completely.

Nutrition Facts :

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.

VEGGIE FRITTATA MUFFINS



Veggie Frittata Muffins image

These mini frittatas are the perfect make-ahead breakfast! They keep well in the fridge for up to 2 days.

Provided by Jeanine Donofrio

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 11

8 large eggs
⅓ cup unsweetened almond milk
1 garlic clove, minced
¼ teaspoon Dijon mustard (I like Sir Kensington's)
½ teaspoon sea salt
freshly ground black pepper
2 to 4 tablespoons chopped fresh dill
2 small kale leaves, finely shredded
1 cup halved cherry tomatoes
¼ cup scallions
⅓ cup crumbled feta

Steps:

  • Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
  • In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.
  • Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.

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

MINI SAUSAGE FRITTATAS



Mini Sausage Frittatas image

These mini sausage and cheese frittatas are super easy to fix and bake. The mini frittatas are baked in standard muffin cups.

Provided by Diana Rattray

Categories     Breakfast     Brunch     Snack

Time 43m

Number Of Ingredients 8

1/2 pound breakfast sausage (divided or about 1 cup of cooked crumbles)
4 large eggs
1/4 cup milk
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley leaves
Optional: a few drops Tabasco sauce
2/3 cup shredded cheddar cheese or a cheddar and Monterey jack blend (divided)

Steps:

  • Heat the oven to 375 F.
  • Spray 8 muffin cups with nonstick cooking spray.
  • In a large skillet over medium heat, brown the sausage, breaking it up into small chunks as it cooks. With a slotted spoon remove the sausage to paper towels to drain thoroughly.
  • In a medium bowl, whisk the eggs and milk until well blended. Add the salt, pepper, parsley, and Tabasco . Mix well.
  • Add about three-quarters of the sausage and about 1/2 cup of the shredded cheese and mix to blend.
  • Fill the prepared muffin cups about two-thirds full. Sprinkle the remaining sausage and cheese over the filled muffin cups.
  • Bake for 18 to 22 minutes, or until the frittatas have puffed and set. Remove the pan to a rack and use a knife or spatula to loosen the sides. Lift them out onto a plate.
  • Serve these mini frittatas with a little ketchup, salsa, or marinara sauce, or serve with sliced tomatoes on the side.

Nutrition Facts : Calories 340 kcal, Carbohydrate 3 g, Cholesterol 255 mg, Fiber 0 g, Protein 22 g, SaturatedFat 10 g, Sodium 746 mg, Sugar 2 g, Fat 27 g, ServingSize 8 mini frittatas (4 servings), UnsaturatedFat 0 g

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