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

  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.
  • 12Gwendolyn’s™ Organic eggs
  • 1cupLulubelle’s Creamery™ Ultra Filtered high protein milk
  • 1/2teaspoonkosher salt
  • 1/4teaspoonblack pepper
  • 6tablespoonschopped green onions
  • 12cherry tomatoes, cut in half
  • 2/3cupcooked, chopped bacon
  • 3teaspoonsLulubelle’s™ Creamery butter, room temperaturefor greasing tins

AllergensEggs, Milk