Frittata Muffins

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Recipes

Frittata Muffins
Serving Size:12|Prep Time:20minutes|Cook Time:30minutes
Frittata Muffins

Ingredients

  • 12 Gwendolyn's™ Organic eggs
  • 1 cup Lulubelle's Creamery™ Ultra Filtered high protein milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons chopped green onions
  • 12 cherry tomatoes, cut in half
  • 2/3 cup cooked, chopped bacon
  • 3 teaspoons Lulubelle's™ Creamery butter, room temperature for greasing tins

Nutritional Information

  • The yolk of an egg contains most of the beneficial vitamins and minerals found in eggs.
  • Milk is an excellent source of vitamin B-12 and riboflavin.

Directions

Print Recipe
  1. Preheat oven to 350ºF
  2. Crack eggs into a large bowl and whisk in the milk, salt and pepper.
  3. Using a pastry brush or piece of paper towel, lightly butter each cup in the muffin tin.
  4. Place 2 halved cherry tomatoes, 1/2 tablespoon of green onion, 1 tablespoon cheese and ½ tablespoon chopped bacon in each cup.
  5. Ladle in the egg mixture just to fill the cup.
  6. Bake 30 minutes until the top is golden brown, puffed, and the mixture is firm. Make sure internal temp reaches 165ºF degrees.

Chef's Narrative

Bursting with flavor, these are great for breakfast, lunch or as a snack. Extremely versatile, you can substitute your favorite veggies and cheese, and add herbs and spices. The recipe is easily doubled.

Recipe Substitutions

Sub sautéed mushrooms for the bacon, zucchini for the tomatoes, gruyere or goat cheese for the cheddar, chives or fresh thyme for the scallions.
Nutrition Facts:
Total Calories Per Serving: 220, Total Fat: 17g, Saturated: 7g, Trans Fat: 0g, Sodium: 360mg, Potassium: 191mg, Carbohydrate: 3g, Dietary Fiber: 0g, Protein: 14g
Allergens:
Eggs, Milk

Directions

Print Recipe
  1. Preheat oven to 350ºF
  2. Crack eggs into a large bowl and whisk in the milk, salt and pepper.
  3. Using a pastry brush or piece of paper towel, lightly butter each cup in the muffin tin.
  4. Place 2 halved cherry tomatoes, 1/2 tablespoon of green onion, 1 tablespoon cheese and ½ tablespoon chopped bacon in each cup.
  5. Ladle in the egg mixture just to fill the cup.
  6. Bake 30 minutes until the top is golden brown, puffed, and the mixture is firm. Make sure internal temp reaches 165ºF degrees.

Chef's Narrative

Bursting with flavor, these are great for breakfast, lunch or as a snack. Extremely versatile, you can substitute your favorite veggies and cheese, and add herbs and spices. The recipe is easily doubled.

Recipe Substitutions

Sub sautéed mushrooms for the bacon, zucchini for the tomatoes, gruyere or goat cheese for the cheddar, chives or fresh thyme for the scallions.
Nutrition Facts:
Total Calories Per Serving: 220, Total Fat: 17g, Saturated: 7g, Trans Fat: 0g, Sodium: 360mg, Potassium: 191mg, Carbohydrate: 3g, Dietary Fiber: 0g, Protein: 14g
Allergens:
Eggs, Milk

Ingredients

  • 12 Gwendolyn's™ Organic eggs
  • 1 cup Lulubelle's Creamery™ Ultra Filtered high protein milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons chopped green onions
  • 12 cherry tomatoes, cut in half
  • 2/3 cup cooked, chopped bacon
  • 3 teaspoons Lulubelle's™ Creamery butter, room temperature for greasing tins

Nutritional Information

  • The yolk of an egg contains most of the beneficial vitamins and minerals found in eggs.
  • Milk is an excellent source of vitamin B-12 and riboflavin.
 

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