Muffin Pan Frittatas

I used- red onion, canned or fresh mushrooms- about 1 1/2 cups zucchini- ( everything chopped on small size to fit in muffin pan- Excellent!!!

DELICIOUS!!! Perfect recipe!

I just used egg, sausage and cheese

WOW! Followed the advice of several reviewers- Simply followed the measurements but used 1c. small pieces of broccoli and bacon. red pepper instead of green. Microwaved for 2 minutes in lieu of sauteing. Used freshly grated sharp cheddar with a bit of feta. Sprayed pan heavily. Was fantastic!

I followed basic recipe but did not cook the veggies and instead diced very finely…except the broccoli that I already had leftover in my fridge. Because my son has a milk/cheese allergy, I also made two with a little added water instead of milk and omitted the cheese. I added chopped Italian parsley and Bagel seasoning on top…I guess I did change quite a bit! But, I was inspired by the original recipe and by other reviews, and wanted to share how other modifications can work!

i used spinach

My family loves this recipe! It’s great for entertaining and can be made ahead of time. It is endlessly versatile and can be adapted to whatever veggies or cheese you have on hand. We like it with chopped broccoli and goat cheese or tomato, spinach and bacon bits with pepper jack cheese. Just keep the relative volume of veggies to eggs roughly the same. Can’t go wrong!

I made these as directed. Great recipe. It is so versatile that you can add what ever you want to it. It’s a favorite in my house.

Thank you for this recipe! This was my first time making any kind of frittata, so I was looking for guidelines on how long to cook them, how many eggs to use, etc., and your directions guided me perfectly. Plus, I hadn’t thought of using milk or adding cheese, and I think that made a big difference in the texture. I used the veggies I had on-hand (mini sweet peppers, yellow onion, and spinach). I tried one batch in unlined, greased muffin cups and another batch in paper liners. While the liners made for easier cleanup, the frittatas stuck to them like crazy, and I was sad to lose all that goodness! My conclusion: the effort of washing out the tin is worth the benefits of going unlined/greased on the muffin cups. Next time I’m going to try freezing a batch and see how they do as a quick microwave breakfast! Again, thank you for this recipe! I had a lot of joy in using it.

The entire family loved this recipe! I poured the egg, salt, pepper mixture into the muffin cups then divided ingredients in thirds, added real bacon bits and chopped ham to Dad’s, sautéed spinach, onion and zuchini to mine and one daughter’s and left my youngest daughter’s plain. I then added the cheese to all and gently pushed it into the liquid mixture so it wouldn’t sit on top. The two in the back of the photo were the plain ones. They didn’t fluff up as much without all the extra ingredients. They were all delicious though!

add broccoli instead of asp.

I like it! I swapped the mushrooms for green onions and added 2 more eggs and another cup of cheese. Delicious!

Was very fun to make

This is a quick and easy recipe for home or breakfast brunch. I think it is a good basic recipe that you could change up and add your own touch

OMG! Yum, yum, yum. This was just the starting point that I was looking for. My veggies were spinach and mushrooms instead of asparagus and peppers. I put some ground Sichuan peppercorns in there too. Should have added cayenne and garlic! I did 8 eggs instead of 6 and baked them at 375 (I live at 6600′. Don’t know it that makes a difference. I usually cook at higher temps). And who doesn’t love a whole cup of cheese? Oh, delish.

Yum! I did mixed peppers & cherry tomatoes with fresh herbs and goat cheese. Delish.

I followed the base recipe for quantities but used what veggies I had. It turned out great. Cooking time was right on. And someone suggested to remove from muffin pan right away, which is what I did, and I didn’t have any issues other than it was hot!

Loved it! Substituted equal amount thawed frozen chopped spinach for asparagus, and they were wonderful. Hubby loved them so I made a 2nd batch for the week.

This recipe is so easy and versatile. I make the recipe as written, but various cheeses and vegetables, whatever you have in the fridge, allows for endless combinations. This is a huge hit with friends and family.

I was spending so much money on pre-made frozen egg meals that just weren’t all that tasty. I made these frittatas with onion, peppers, mushrooms and cheese. Nine eggs makes 1 dozen muffin size frittatas which I freeze and nuke to reheat (1 1/2 min. for 2) and they are delicious. I made them for my kids when they came to visit and they loved them…..my son ate six! Serve with or without toast or homefries if you want a bigger breakfast. They are also good for dinner. I made them with asparagus too. I think anything you would put in a quiche would do equally well. I’m so glad I found this recipe.

I used red pepper instead of green for better flavor and a more holiday look for Christmas.