Reviewed: Mar. 28, 2012

Very good, added tomatoes, more onions, and made it in a large pan, which took closer to an hour. It is a good baseline recipe, my boyfriend and I tried it with different salsas and hot sauces. Next time I'm going to add diced jalapenos for a kick! And different flavored cheeses

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Reviewer:

lis-ah

Reviewed: Feb. 19, 2012

This is an excellent recipe. I used exactly the ingredients call for and was very surprised how different the taste was from an omlet with the same ingredients. I did differ in the preparation, though in that I blended the eggs with an immersible blender and used a coated muffin pan that I had sprayed with canola oil. I served this with "Emily's Famous Hash Browns" from this site and a fruit bowl of tropical fruit mix topped with vanilla yogurt. I received five star compliments.

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Reviewer:

Mike Harvey

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Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Climax, Michigan, USA

Reviewed: Oct. 18, 2011

I thought these tasted good. I was short 1/2 cup of cheese, but it did not seem to be a problem. I like that it had about a cup of mixed vegetables to. What I had a problem with is the texture seemed a tad rubbery and tasted just like an omelet. So, to me it seemed a little extra work to pour it into a muffin pan. I poured them into paper muffin liners. I had a problem with them sinking in the middle quite a bit after cooling. I am not sure why.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Aug. 11, 2011

This was the perfect breakfast! I had some fresh red and orange bell peppers, zuchhini, and red onions, all diced finely. I mixed in 4 eggs with a little skim milk and I seasoned with salt and black pepper. Lastly, I stirred in some cheddar cheese. I sprayed the 12 muffin tins with PAM and then I filled each of the tins about 1/4 cup with the egg mixture. They baked up beautifully in 20 minutes. I could see little bubble perking up slowly from the frittatas. The muffins were so pretty with the specks of bright red, green, purple and yellow cheese poking out from all over the muffins. The frittatas popped right out of the muffin tins easily as was the clean up. The veggies were tender but still had a slight crisp. I would suggest dicing the vegetables finely. An excellent choice in getting all the veggies and protein in for a hearty and delicous breakfast.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 20, 2011

Yum! Even though I just ate eggs for dinner, I sampled part of one of these muffins that I made to take to work for breakfast... I'm already looking forward to tomorrow! I didn't have zucchini so I just used another bell pepper and used green onion since it added a nice color and mellow flavor. Scaled back the cheese so I don't turn into a fatty :) - for six of these, I added fresh dill, per Naples recommendation, and I'm glad I did! My bf can have the 6 without. :) They're cute AND so yummy!

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jul. 17, 2011

This recipe needs to state that a silicone muffin pan is a must! If you make these in a standard dark muffin pan you will just have a mess on your hands. I loaded my pan with non stick spray (after reading the reviews) and I still had a mess! Luckily I was not having company for brunch because I would not have been able to serve them. With that said, they are tasty but stick so bad they don't hold shape and are not worth making.

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Reviewer:

RebeccaD

Cooking Level: Intermediate

Living In: Bonita Springs, Florida, USA

Reviewed: May 18, 2011

Delicious! I sub out the veggies and use bacon and/or sausage instead. They reheat fabulously. Cleaning the muffin tin.... huge pain but these are great and worth the scrubbing.

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Reviewer:

tonixtonix

Reviewed: May 3, 2011

Excellent recipie, will make again.. very easy and quick to make... and great as left over as well!!!

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Reviewer:

Natty

Reviewed: Mar. 7, 2011

I haven't made these as written yet because I didn't have the zucchini and bell pepper on hand. I substituted fresh broccoli and mushrooms. I sauteed the broccoli and onion for a couple of minutes before adding it to the egg mixture. Also, I used smoked gouda cheese rather than cheddar and it was wonderful. My husband ate 6 of them! I think this is a very good base recipe that loans itself well to whatever combinations of veggies and cheese that you prefer.

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