Recipe by American Egg Board
"Individual frittatas, baked in muffin cups, are packed with colorful vegetables and Cheddar cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded Cheddar cheese
chopped red bell pepper
chopped red onion
As I looked over recipes to make for breakfast this morning, I found many I would have loved to try but I knew I wouldn't be able to deal with the guilt afterward - so heavy with lots of cheese, bread, sauces, sugary syrups, flour or potatoes - good, maybe, but not good *for* you. So this recipe was the obvious choice for me. Nutritious, healthy and wholesome, but still hearty, delicious and satisfying. I've made a similar recipe but had a couple of concerns about this one. First, that there would be too much cheese - there wasn't. It was enough to provide richness without being heavy and gooey. Second, that because the vegetables weren't cooked first that they'd be too crunchy - they weren't. They were crisp-tender which I liked because of the contrast in textures that created. I just made sure I chopped everything finely. I prepared this as written, save for using a mix of orange and red peppers for confetti-like color and adding a good amount of fresh chopped dill, which proved to be an excellent choice. I baked these in free-standing silicone muffin cups that I sprayed with cooking spray. Not only did these little guys pop right out of them, they were a cinch to clean, without any egg residue left in them whatsoever! These were excellent - better than the other recipe I tried. I liked the fresh, uncooked vegetables and my addition of fresh dill. Good, good for you, and easy clean-up. I like that.
On the positive side, these were tasty. However, I had other problems with these. First, the ingredients kept separating, and it was difficult to get an even mix of cheese, egg and veggies. Then I discovered after baking that all the ingredients rose to the top, so they were more like egg with a veggie cheese crust. Again, this didn't effect the flavor other than it not being distributed. The worst part though was the removal of the frittatas and the cleanup of the muffin pan - yikes! Despite greasing the metal pan, quite they left a lot of egginess in the pan, and I came close to just tossing the pan when trying to clean it. I also used a silicone muffin pan, and this worked much better, they popped right out. While having individual servings is great for a large gathering, cleanup was too much work, I would only make these again with a silicone pan.
These were super easy and very tasty. I didn't have zucchini or red pepper so instead I used fresh spinach and mushroom. I also used 1/2 cup of cheddar and 1/2 cup of feta to give some extra flavor. They were delicious and the kids ate them up! I will definitely use this recipe again.
Just made these this morning. Basically, used the recipe but omitted zucchini added JD sausage and red/yellow/orange peppers since I had those on hand. Mixed the egg mixture in a blender and added a spoon full of salsa. Instead of mixing all ingredients together, I spooned the vegetables into the muffin cups and topped with cheese then poured the egg mixture. After taking out of the oven, I ran a knife around the edges and this helped to remove them from the pan. Excellent, Excellent!!
2010-11-23 I made the first batch as written. They were too bland for our tastes. The second batch I made with a mixture of 1/2 good quality parmesan and 1/2 mozzarella plus about 1/8 tsp. garlic powder. The second batch was a lot more flavorful.
Oh wow, these are fabulous! I baked a batch at night in order to freeze them for a quick breakfast, and I couldn't resist trying one before I threw them in the freezer, absolutely delicious, even cold! I did have a hard time trying to figure out when "just set" was. I ended up cooking them for 18 minutes.
I have made several varieties of these low carb Muffin Frittatas. These by far, are the best. I doubled the recipe and used 6 jumbo egg yolks and 6 jumbo eggs. It was the perfect amount for 24 muffins. I also added some diced ham, because I had some on hand. This will be my new go to recipe when I am looking for a low carb breakfast option.
I just made this recipe this morning (day after Thanksgiving). I was looking for a great base to start with, and this one worked perfect. It's easy to follow and doesn't require a lot of thought to figure out how to modify it if your not able to convert the size. I poured the "batter" into the muffin tins and then added my own ingredients to each one so they were all different. Obviously, turkey was the main ingredient, turned out wonderful. Saved to my recipe box and I will be using this again to serve as my base from now on.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 115
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!