CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON
Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
- In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
- If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
- Evenly sprinkle 1/4 cup cheddar over each.
- Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
- These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.
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Mustapha El Bajaoui
[email protected]These frittatas are delicious! I love the combination of flavors and textures. I will definitely be making these again.
Zain Hussain
[email protected]I made these frittatas for a brunch party and they were a huge hit! Everyone loved them. I especially liked the fact that they're so easy to make. I will definitely be making these again.
Liza
[email protected]I'm allergic to eggs, so I made these frittatas with egg replacer. They turned out great! The frittatas were still fluffy and flavorful. I'm so glad I found this recipe.
Gayanuka Meegaswaththa
[email protected]These frittatas are a great way to use up leftover corn and quinoa. I always have some leftover corn from making corn on the cob and I always have some leftover quinoa from making quinoa salads. This recipe is a great way to use up those leftovers an
Blakk Topp
[email protected]I'm not a big fan of corn, but I really liked these frittatas. The corn added a nice sweetness and texture to the dish. I also liked the addition of quinoa. It made the frittatas more filling and nutritious.
Fabio Bae
[email protected]These frittatas are so flavorful and moist. I love the combination of cheddar cheese, corn, and quinoa. The frittatas are also very filling. I usually eat two of them for breakfast and I'm full until lunchtime.
Ego Billa
[email protected]I love how easy these frittatas are to make. I can just throw everything in a bowl and mix it up. Then I just pour the mixture into a muffin tin and bake. They're so quick and easy, and they're always a hit!
Alhassan Abdul Aziz
[email protected]These mini frittatas are the perfect grab-and-go breakfast or lunch. They're also great for meal prep. I like to make a batch on the weekend and then heat them up throughout the week. They're always a hit with my family and friends.
Cosmos Anthony Havim
[email protected]I've made these frittatas several times now and they're always a winner. They're so versatile and easy to customize. I've used different cheeses, vegetables, and meats. The frittatas always turn out perfectly cooked and they're always delicious. I hi
Asim Warraich
[email protected]These mini frittatas were a hit with my family! They're so easy to make and they're packed with flavor. I love that you can add any vegetables or meat that you have on hand. I used chopped spinach, diced bell pepper, and crumbled bacon. The frittatas