CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON
Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!
Provided by Kare for Kitchen Treaty
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.
MINI FRITTATAS WITH QUINOA
Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
Provided by Laka kuharica - Easy Cook
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
- Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
- Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g
MINI CHEDDAR AND BACON FRITTATAS
Recipe originally posted by Stephanie on the Cafe Zupas blog. Their website makes me wish I lived in Utah :)
Provided by Pinay0618
Categories Breakfast
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.
Nutrition Facts : Calories 97.5, Fat 7.1, SaturatedFat 3.3, Cholesterol 119.8, Sodium 198.1, Carbohydrate 0.7, Sugar 0.3, Protein 7.4
MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)
These easy vegetarian frittatas with quinoa, cherry tomatoes, fresh basil, and mozzarella come together in a cinch - and taste amazing. They freeze perfectly for future grab-and-go breakfasts, too.
Provided by Kare for Kitchen Treaty
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.
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