Muffin Frittatas

"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."
 
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photo by diner524 photo by diner524
photo by diner524
Ready In:
30mins
Ingredients:
8
Yields:
12 mini frittatas
Serves:
6
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ingredients

  • 6 eggs
  • 12 cup milk
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 4 ounces shredded cheddar cheese
  • 1 cup chopped zucchini
  • 14 cup chopped sweet red pepper
  • 2 tablespoons chopped red onions
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directions

  • 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.

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Reviews

  1. Yum! I won't rate this because I changed so much, but this is a versatile and delicious recipe. I measured nothing, skipped the cheese, and scaled it way back to fit my cast iron muffin tin. I also replaced the zucchini with more sweet peppers, and added 1 tablespoon of chia seeds to add fiber. Thanks for posting.
     
  2. This was perfect for our late morning brunch!! I did have to make a couple of changes due to what I had on hand as we just got back from a long weekend 25th anniversary trip. I used green onion in place of the red and green pepper in place of the red and didn't have the zucchini. I made this for 2 servings, which ended up being 4 muffin/frittatas that I served with biscuits and orange wedges. I only ate one frittata, so saved the other to warm up on another morning. Thanks for sharing the recipe. Congrats on your win in the football pool!!!
     
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Tweaks

  1. Yum! I won't rate this because I changed so much, but this is a versatile and delicious recipe. I measured nothing, skipped the cheese, and scaled it way back to fit my cast iron muffin tin. I also replaced the zucchini with more sweet peppers, and added 1 tablespoon of chia seeds to add fiber. Thanks for posting.
     
  2. This was perfect for our late morning brunch!! I did have to make a couple of changes due to what I had on hand as we just got back from a long weekend 25th anniversary trip. I used green onion in place of the red and green pepper in place of the red and didn't have the zucchini. I made this for 2 servings, which ended up being 4 muffin/frittatas that I served with biscuits and orange wedges. I only ate one frittata, so saved the other to warm up on another morning. Thanks for sharing the recipe. Congrats on your win in the football pool!!!
     

RECIPE SUBMITTED BY

<p>I live in a part of North Carolina that's close enough to Raleigh to commute, but far enough away to seem like another world. I am loving small town living; I spent the first 38 years of my life as a suburbs girl in Florida. I love going to a small church and the fact that in a few years here we almost always run into someone we know when we go into town. I can't imagine living anywhere else now! <br />I work for a major computer storage company keeping one of our larger customers happy from a support (after the sale) perspective. My title doesn't really explain what I do, but the best way I've found to describe my work is that if everyone did what they were supposed to do, I would be out of work! <br />I don't get to cook as much as I'd like to, but when I can, I love to try new recipes! I'm always looking for great make ahead or CrockPot recipes that accomodate my crazy work. I love the feature on 'Zaar where you can find recipes by searching for an ingredient. I've come up with more dinner ideas that way! <br />I'm blessed with a husband who is always willing to try new things, but who is also happy to eat PBJ every night. That makes it easy for me, but I'm more fickle than that! <br />With just the two of us I sometimes have to wait to try larger recipes until we have company or for a church event and I *try* to keep the fat and calories down in my cooking, although lately I haven't done so well with that! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><br /><br /> 8727534"
 
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