Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees Fahrenheit. Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside. In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix. If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you’re skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy! Evenly sprinkle 1/4 cup cheddar over each. Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving. These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.
Time 20m Yield 2 servings. Number Of Ingredients 8 Steps:
In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.
Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin. In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture. Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
Yield 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400˚F (200˚C). In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside. Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan. Add the onion to the pan and cook until caramelized, 8-10 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes. Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper. Pour the egg mixture over the vegetables, then top with the bacon. Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through. Garnish with parsley, then serve directly from the skillet. Enjoy!
Time 30m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister. In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated. Divide mixture equally between muffin tins (I use an ice cream scoop). Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each. Bake for about 20 minutes until egg is set and frittatas are golden around the edges.
Time 1h5m Yield 6 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a medium bowl, combine the eggs and basil; set aside. Heat the oil in a large oven proof skillet. Add the corn, zucchini, and green onions. Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender. Pour the egg mixture over vegetables in skillet and cook over medium heat. As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath. Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist. Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or until the top is set and cheese is melted.
Time 20m Yield 8 frittatas Number Of Ingredients 6 Steps:
Beat eggs in a medium bowl. Add remaining ingredients. Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set.
More about “cheddar corn quinoa mini frittatas with optional bacon recipes”
Time 45m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese. Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
