Individual frittatas baked in a muffin tin are a great dish for brunch time entertaining. Make mini frittatas ahead of time and reheat for busy mornings. They're perfect served warm or at room temperature.
15m
PREP TIME
22m
COOK TIME
293
CALORIES
9
INGREDIENTS
Individual frittatas baked in a muffin tin are a great dish for brunch time entertaining. Make mini frittatas ahead of time and reheat for busy mornings. They're perfect served warm or at room temperature.
15m
PREP TIME
22m
COOK TIME
293
CALORIES
9
INGREDIENTS
Ingredients 6 (2 mini frittata) Servings
- 8 eggs
- 1/4 cup milk
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon McCormick® Pure Ground Black Pepper
- 1 cup crumbled cooked bacon
- 1 medium onion, finely chopped
- 1 medium zucchini, finely chopped
- 1 cup shredded Cheddar cheese, divided
INSTRUCTIONS
- 1 Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add bacon, onion, zucchini and 1/2 cup of the cheese; mix well.
- 2 Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with remaining 1/2 cup cheese.
- 3 Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.
NUTRITION INFORMATION
(per Serving)
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