Try this Mini Egg Frittatas recipe, or contribute your own.
- 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
Step-by-step
- 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.
Pre-Cooking Moisture Control
Controlling the moisture content of vegetables before they enter the egg batter prevents rubbery results and watery pockets in individual portions. Onions and bell peppers release significant water when heated, which is why sautéing them over medium-high heat for two to three minutes until translucent is necessary for concentrating flavor and evaporating excess liquid. Introducing chopped spinach and cooked breakfast sausage in the final two minutes warms the meat thoroughly while wilting the greens without overcooking them. Thoroughly blotting these cooked aromatics and proteins on paper towels before distributing heaping tablespoons into the greased muffin cups ensures the eggs set into firm, cohesive bites rather than floating in vegetable broth.
Baking Dynamics and Doneness Cues
Portioning egg mixtures into individual cups requires precise volume management to avoid messy overflow during the oven expansion phase. Whisking ten large eggs with kosher salt and ground black pepper until completely uniform creates a light aeration that helps the protein structure rise evenly at 350 degrees Fahrenheit. Pouring this seasoned liquid directly over the solid components while leaving a quarter-inch headspace at the top of each muffin cup gives the eggs room to puff significantly during the 23 to 25 minute bake time. Testing doneness requires inserting a toothpick into the center of a muffin cup, which should emerge clean without wet batter clinging to the wood, accompanied by a golden puffed top.
Storage and Subsequent Reheating
Batch cooking protein-dense breakfast items provides efficient weekday meals if proper food safety protocols govern storage and thermal recovery. Transferring baked items to an airtight container once cooled completely keeps condensation from gathering on the surface and making the exterior soggy. Storing these portions in the refrigerator for up to five days maintains food safety, provided the temperature remains consistently below 40 degrees Fahrenheit. Reheating individual pieces in a microwave at medium power for 30 seconds prevents the eggs from turning rubbery, whereas a toaster oven restores a more pleasant texture.
