Mini Egg Frittatas
Try this Mini Egg Frittatas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped onion
- 1 teaspoon kosher salt
- 10 large eggs
- 1 cup chopped bell peppers
- 1 cup chopped spinach
- 1 cup cooked crumbled breakfast sausage bacon or diced ham
- Carbohydrate 16.9415050063165 g
- Cholesterol 4230 mg
- Fat 99.6312300000676 g
- Fiber 2.29825005360176 g
- Protein 127.652975000744 g
- Saturated Fat 31.0527900000284 g
- Serving Size 1 1 recipe (1114g)
- Sodium 2636.61160000271 mg
- Sugar 14.6432549527147 g
- Trans Fat 16.7394700000189 g
- Calories 1472 calories
Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray. Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and saute for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup. Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving 1/4" from the top. Cook for 23 to 25 minutes, or until the egg has puffed and comes clean with a toothpick. Run a knife around the edges to pop the egg frittatas out. Enjoy while hot. Store in the an air tight container in the refrigerator. Eat within 5 days.
