Muffin Pan Frittatas

Muffin Pan Frittatas

28
OMARILYN 2

"What an easy way to make eggs for a group."
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Ingredients

35 m servings 93 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Reviews

28
  1. 35 Ratings

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Most helpful positive review

Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this reci...

Most helpful critical review

The only thing I did different was to add fresh spinach that I wilted and used muffin paper. Mine too sank in the middle and was not pretty at all. I would not make this again.

Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this reci...

I love mini frittatas although, being Italian, frittata means that one of the ingredients is usually small diced potatoes. Without the potatoes, it's more of a quiche.

Just made these for Christmas breakfast and they were a hit! I made them with diced red onion, mushrooms and yellow, red and green peppers , sharp cheddar and pancetta. Tasty and easy! Recipe i...

These are really easy and make for a great on the go breakfast and would be fabulous for a brunch. I baked them for 15 minutes and they were perfect. Also, I used foil cupcake liners that I sp...

These are delicious! I did not use cupcake/muffin liners just sprayed the pan. Next time I will use the liners, since mine got a little browned on the outside. The cook time is spot on. Than...

Very good, quick and easy recipe. I made these for my mommy group and they raved about them. I have to admit that I used the veggies I had on hand - grape tomatoes, bell peppers and onion. I ...

I came into Allrecipes to get this receipe after having these muffin frittatas at a friend's house for Easter. They were delicious -- she changed the recipe by chopping up asparagas instead of ...

Yum! I made 5 ramekin sized and cooked a bit longer. Used up some mushrooms and homemade roasted peppers. Added lots of fresh garlic and even some dried. I only had white onion and Mexican Queso...

My husband was a huge fan of this recipe. I used frozen Italian vegetables since it was only the two of us and it came together really well. I will definelty make these again. Great idea of ou...