Recipe by American Egg Board
"Enjoy these hearty single-serving granola muffin frittatas for a unique breakfast solution."
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3 1/2 cups
granola with nuts and dried fruit
This recipe interested me as I was looking for a new high protein breakfast idea. I followed the recipe, adding chopped pistachios to the mixture. My granola did not contain dried fruit, and I didn't add any. As written, they are not great. More than edible, but just not great. I would make these again, but they really need sweet additions. I would try adding cinnamon and lots of dried fruit, as well as almonds or pecans. I sprayed my liners quite well, and they peeled off fairly well. Do not skip that step. I wouldn't try to bake these, sans liner, in a well greased muffin pan, as I have a feeling it would be a nightmare to clean up.
We liked these breakfast muffins very much. I give 5 starts for ease. It took no time at all to mix together. I used Kashi Almond Granola Cereal, dried cranberries and chopped raw pumpkin seeds. I also cut the recipe in half and the halved measurements worked fine. Definately line your muffin tins and spray with Pam. I didn't and had a dickens of a time removing. Overall I rate 4 stars and will make again.
I was unsure about this at first. So, I did a half recipe and was pleasantly surprised! I love the granola taste to these muffins with the added benefit of all that protein. Hardly any egg taste at all! One thing, do remember to spray down the liners. They can be VERY sticky when pulling out.
* Percent Daily Values are based on a 2,000 calorie diet.
Granola Muffin Frittatas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 116
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