Muffin Tin Frittatas
Light, fluffy, and bursting with delightful flavors, these mini frittatas are the perfect breakfast solution for busy families seeking a nutritious and satisfying start to their day.
Ingredients
8 Eggland's Best eggs, large
1 tbsp olive oil
1/4 cup half-and-half
8 oz Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
8 oz Spanish-style chorizo sausage, quartered lengthwise and sliced thin
1 large onion, chopped fine
1/2 tsp salt
2 garlic cloves, minced
6 oz pepper Jack cheese, shredded (1 1/2 cups)
3 tbsp minced fresh parsley
3 tbsp minced fresh parsley
Preparation
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray.
- Whisk eggs, half-and-half, pepper, and salt together in large bowl.
- Divide frittata filling evenly among muffin cups. Using ladle, evenly distribute egg mixture over filling in muffin cups. Bake until frittatas are lightly puffed and just set in center, 9 to 11 minutes.
- Transfer muffin tin to wire rack and let cool for 10 minutes. Run plastic knife around edges of frittatas, if necessary, to loosen from muffin tin, then gently remove and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 muffin |
|---|---|
| Calories | 156 |
| Fat | 11g |
| Saturated Fat | 4g |
| Cholesterol | 140mg |
| Sodium | 235mg |
| Carbohydrates | 6g |
| Dietary Fiber | 1g |
| Protein | 8g |
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