Muffin Tin Frittatas with Salsa
Serves
6
Prep Time
5 min
Cook Time
15 min
Print Recipe
Quick to prepare and easy to eat, these mini frittatas are great to pack for on-the-go breakfasts.
Ingredients
- 8 eggs
- ½ cup (125 mL) milk
- ¼ tsp (1.25 mL) each salt and pepper
- 1 cup (250 mL) shredded Monterey Jack cheese
- 2 green onions, thinly sliced
- ½ cup (125 mL) salsa
Instructions
- Step 1
Preheat oven to 375°F (190°C). Grease 12-cup muffin tin; set aside. Whisk together eggs, milk, salt and pepper. Stir in cheese and green onions; divide evenly among muffin cups.
- Step 2
Bake until eggs are set, approximately 12 to 15 minutes. Run thin knife around edge of each cup and remove frittatas. Let cool for 5 minutes or serve at room temperature. To serve, top with salsa.
Tips
Substitute Cheddar, Swiss or provolone cheese for Monterey Jack cheese.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 170 |
| Fat | 11 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 5 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 13 g |
| Sodium | 480 mg |