COASTAL CAROLINA MUFFIN-TIN FRITTATAS
Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.
Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
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naveed jaan
[email protected]I love these frittatas! They're so versatile and you can use whatever vegetables you have on hand.
James Burhans
[email protected]These frittatas are a great way to meal prep for the week. You can make them ahead of time and then reheat them when you're ready to eat.
Rele Christy
[email protected]I would recommend using a non-stick muffin tin or greasing the muffin tins well before you pour in the batter.
Tunrayo Abodunrin
[email protected]The recipe says to cook the frittatas for 25-30 minutes, but I found that they were done after 20 minutes.
Tg munna Chowdhury
[email protected]I made these frittatas in a muffin tin, but you could also make them in a regular baking dish.
Starman Starno
[email protected]I'm on a low-carb diet, so I used cauliflower rice instead of bread crumbs in the recipe. The frittatas were still delicious and they were also low-carb.
Binyamin Bhatti
[email protected]I'm gluten-free, so I used gluten-free bread crumbs in the recipe. The frittatas were still delicious.
Mya Zertuche
[email protected]These frittatas are a great way to get your kids to eat their vegetables.
Rashmi Kaushal ya a
[email protected]I'm new to cooking, but these frittatas were easy to make and they turned out great.
Shirley Barnett
[email protected]I made these frittatas for breakfast and they were the perfect start to my day.
shannon york
[email protected]I accidentally used sharp cheddar cheese instead of mild cheddar. The frittatas were still delicious, but they had a bit of a kick.
Thobeka Maphumulo
[email protected]I'm not a fan of bell peppers, so I omitted them from the recipe. The frittatas were still very flavorful.
Ariel Lossett
[email protected]These frittatas were a great way to use up leftover vegetables. I had some zucchini, tomatoes, and spinach, and they all worked perfectly in the frittatas.
nilvia chibas
[email protected]I'm a vegetarian, so I substituted the bacon for crumbled tofu. The frittatas were still delicious!
valentine chebet
[email protected]These frittatas were so easy to make and they were absolutely delicious. I will definitely be making them again soon.
Thuli Shawe
[email protected]I followed the recipe exactly and the frittatas turned out perfectly. I would definitely make them again.
Madiha Faisal
[email protected]I'm not a big fan of frittatas, but I decided to try this recipe anyway. I was pleasantly surprised! The frittatas were light and fluffy, and the flavors were delicious.
Dark shadow gamer
[email protected]I made these frittatas for a brunch party and they were a huge success. Everyone loved them!
Adriel Zayas
[email protected]These frittatas were a hit with my family! The flavors were perfect and the muffins were cooked evenly.