Quick & Easy Muffin Frittatas
For a quick breakfast, bake the muffin frittatas the night before, refrigerate overnight and warm them in the microwave before serving.
ingredients: Add all to shopping list
6 eggs
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 Tbsp. chopped red onion
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 Tbsp. chopped red onion
directions:
1. Heat oven to 350°F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
2. Bake in 350°F oven until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.
Note: Muffin frittatas are great as an appetizer as well as for breakfast.
KITCHEN COUNTER:
Makes 12 mini frittatas. Serves 6. Nutrition information per serving (2 mini frittatas): 163 calories; 12 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 233 mg cholesterol; 294 mg sodium; 3 g carbohydrate; 0 g dietary fiber; 12 g protein; 696.2 IU Vitamin A; 28.5 IU Vitamin D; 35.9 mcg folate; 189.9 mg calcium; 1.1 mg iron; 134.0 mg choline.
For more egg recipes visit IncredibleEgg.org
Next up: 3-Step Egg & Cheese Breakfast Burrito.
