Hebron High School News Online

The Hawk Eye

Muffin tin frittatas

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






Since the start of my senior year, my mom has stopped helping me with my breakfast/lunch. This newfound responsibility has forced me to look up quick ways to make interesting breakfasts. This recipe for muffin tin frittatas intrigued me because my passion for baking has led me to accumulate a lot of bakeware. If I can use my muffin tin for food other than muffins, why not? Plus, there was a minimal amount of ingredients involved. I only needed seven ingredients to make these frittatas:

  • 10 large eggs
  • ¼ cup milk
  • ⅔ cup shredded mozzarella
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 4 chipotle peppers
  • ⅓ cup minced beef

I substituted the sausage from the original recipe with minced beef because I can’t eat pork, and I substituted the red peppers with chipotle peppers because I wanted my frittatas to have a kick to them. Before I touched any of the other ingredients, I preheated my oven to 375 degrees and began cooking the minced beef in a frying pan with some turmeric, red chili powder and salt to add flavor. Once cooked, I set that aside and began mixing the eggs, cheese, salt, pepper and milk in a large bowl. After whisking those ingredients together, I lined my muffin tin with cupcake liners and greased them so the eggs wouldn’t stick. Then, I poured the egg mixture into the tins and added the minced beef and peppers on top.

Although the recipe says to bake for 15-20 minutes, I ended up having to bake these for around 25 minutes. While baking, the frittatas smelled great and I was excited to see how they’d turn out. They ended up being super fluffy and had the perfect amount of seasoning. For me, subbing the chipotle peppers for the red peppers was a good idea because it added a lot of flavor to the otherwise plain eggs.

This dish might not be the easiest to make for breakfast on a weekday, but you can definitely make these the night before and just reheat them in the morning. They’re great for on-the-go if you bake them in cupcake liners. Overall, even after making multiple adjustments, these frittatas prevailed and I can see myself making these again in the very near future.

The peppers and meat rose to the top of the frittatas after baking.

Print Friendly, PDF & Email

Leave a Comment

If you want a picture to show with your comment, go get a gravatar.




Navigate Right
Navigate Left
  • Muffin tin frittatas

    Blogs

    Hot cider punch

  • Muffin tin frittatas

    Blogs

    Girl with a camera: Childhood

  • Muffin tin frittatas

    Blogs

    Vestige Knowledge: Beginning to Inquire

  • Muffin tin frittatas

    Blogs

    Bookworm Banter: A Man Called Ove

  • Muffin tin frittatas

    Blogs

    Bug brownies

  • Muffin tin frittatas

    Blogs

    Girl with a camera: Introduction

  • Muffin tin frittatas

    Blogs

    Happy&Healthy: balance

  • Muffin tin frittatas

    Blogs

    Kickin’ mac and cheese

  • Muffin tin frittatas

    Blogs

    On Spirituality

  • Muffin tin frittatas

    Blogs

    Happy&Healthy: glass half full

Hebron High School News Online
Muffin tin frittatas