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Muffin Frittatas

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Prep Time: 10 minutes
Cook Time: 20 to 22 minutes
Makes: 6 servings

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What You Need

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

Here’s How

  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.

Video Demonstration

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Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make BREAKFAST BAKED EGGS. Also, check out some of our great variations!

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Enjoy

  • Muffin frittatas are great as an appetizer as well as for breakfast.

Insider Info

  • Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
  • Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: Vitamin A, Vitamin D and calcium

calories: 164
total fat: 11g
saturated fat: 6g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 207mg
sodium: 296mg
carbohydrates: 3g
dietary fiber: 0g
protein: 12g
vitamin A: 722.9IU
vitamin D: 55.5IU
folate: 35.1mcg
calcium: 192.1mg
iron: 1.1mg
choline: 134.0mg

vitamin C: 11.0mg
vitamin E: IU
trans fat: 0.03g
sugars: 2g
potassium: 175.0mg
magnesium: 14.5mg
selenium: 18.5mcg
phosphorus: 222.7mg
vitamin B12: 0.71mcg
vitamin K: 1.77mcg
vitamin B6: 0.15mg
copper: 0.05mg
vitamin B1 - thiamin: 0.04mg
manganese: 17.5mg
zinc: 1.4mg
vitamin B2 - riboflavin: 0.36mg
vitamin B3 - niacin: 2.69mg
omega 3: 0.13g
omega 6: 0.91g

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