INDIVIDUAL BAKED FRITTATAS
Baked individual frittatas. Feel free to change the ingredients according to your own preferences.
Provided by Amy Hendrix Borland
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
- 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. Crumble when cool enough to handle.
- Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
- Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
- Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
- Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 1 g, Cholesterol 153.1 mg, Fat 9.4 g, Fiber 0.2 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 267.8 mg, Sugar 0.5 g
BROCCOLI AND BACON MUFFINS
Make and share this Broccoli and Bacon Muffins recipe from Food.com.
Provided by Kitchen__Princess
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 210°C Lightly grease 12 muffin tins.
- Place broccoli florets in a pot, cover with boiling water and boil 2 minutes. Refresh under cold water and pat dry on a paper towel.
- Heat a non-stick pan and saute bacon and onion until tender. Set aside to cool.
- Sift together flour, baking powder, salt and pepper into a bowl and make a well in the centre.
- In another bowl lightly whisk together eggs and milk.
- Stir in broccoli, bacon, onion and cheese.
- Fold broccoli mixture into dry ingredients and stir quickly to combine.
- Spoon mixture into prepared muffin tins and bake for 12-15 minutes until muffins spring back when lightly pressed.
- Makes 12.
Nutrition Facts : Calories 214.7, Fat 10.1, SaturatedFat 4.9, Cholesterol 58.1, Sodium 407.9, Carbohydrate 21.8, Fiber 2, Sugar 1.4, Protein 9.8
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