BREAKFAST MUFFIN FRITTATAS
These are little breakfast frittatas made in a muffin pan and can be refrigerated or frozen and heated as needed. Great for those on-the-go mornings and/or when you are low carbing. A complete breakfast in a muffin.
Provided by Epi Curious
Categories Breakfast
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Brown sausage with chopped onion in a large skillet and drain. In a large bowl, mix the beaten eggs with the sausage mixture. Add cheese, chilies, salt, pepper, garlic powder and red pepper flakes and stir to mix well.
- Spray a muffin tin with Pam and fill each muffin cup 3/4 full.
- Bake for 25 minutes or until set.
- Optional add-ins: 1/2 cup diced tomato, 1/2 cup shredded potato or hash browns, small can drained sliced mushrooms, diced red or green bell pepper (cook with the sausage and onion), chopped and drained artichoke hearts. Can substitute diced ham for the sausage.
Nutrition Facts : Calories 128.8, Fat 9.9, SaturatedFat 3.3, Cholesterol 142.2, Sodium 347.2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 8.2
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Jaylon Julius
[email protected]These frittatas were a disappointment. They were bland and flavorless.
Kisendo mike
[email protected]I'm always looking for new breakfast recipes, and these frittatas fit the bill. They were easy to make and they tasted great.
Yeisel Dominguez
[email protected]These frittatas were a lifesaver on a busy morning. They were quick and easy to make, and they were delicious!
Dk Julhas
[email protected]I'm not sure what I did wrong, but my frittatas didn't turn out well. They were dry and overcooked.
hassan harajly
[email protected]These frittatas were the perfect way to start my day. They were light and fluffy, and the flavors were amazing.
ALANA WEST
[email protected]These frittatas were a little too salty for my taste. I think I would use less salt next time.
Kofi Edmond
[email protected]I loved the combination of vegetables in these frittatas. They were also really moist and flavorful.
Afnan Irfan
[email protected]These frittatas were a little too oily for my taste. I think I would use less oil next time.
Ahmed Zaman
[email protected]These frittatas were a great way to use up leftover vegetables. They were also really easy to make.
abubakar ismail sani
[email protected]I'm not a fan of frittatas, but I thought I would give this recipe a try. I was pleasantly surprised! These frittatas were really good. I would definitely make them again.
Hasnan Ali
[email protected]These frittatas were perfect for a quick and easy breakfast. They were also really delicious!
Palesa Ditha
[email protected]I loved the flavor of these frittatas, but they were a little dry. I think I would add some more milk or cream next time.
Mavis Mafusire
[email protected]These frittatas were so easy to make and they tasted delicious! I will definitely be making them again.
Mahade Hasan Office
[email protected]I followed the recipe exactly, but my frittatas didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Neo Lundgren
[email protected]These frittatas were a little bland for my taste. I think I would add some more salt and pepper next time. Overall, they were still a good option for a quick and easy breakfast.
Patrick Charles
[email protected]I'm not a huge fan of eggs, but I really enjoyed these frittatas. The vegetables and cheese helped to balance out the flavor of the eggs. I would definitely make them again.
nivah cheruto
[email protected]These frittatas are so versatile! You can really use any vegetables or meat that you like. I've made them with sausage, bacon, ham, and even leftover roasted chicken. They're always delicious.
Adil Abbas
[email protected]I love that these frittatas can be made ahead of time and reheated for a quick and easy breakfast or lunch. I usually make a batch on the weekend and then have them throughout the week. They're also great for packing in lunches.
Chand Mughal
[email protected]These breakfast muffin frittatas were a hit with my family! They were easy to make and packed with flavor. I used a variety of vegetables, including spinach, bell peppers, and mushrooms, and they all cooked perfectly in the oven. The eggs were fluffy