Muffin Tin Frittatas with Salsa
Serves
6
Prep Time
5 min
Cook Time
15 min
Print Recipe
These mini frittatas bake quickly in a muffin tin, making them ideal for busy mornings. Packed with cheese and green onions, they're simple yet satisfying. Prepare the egg mixture ahead of time for even faster assembly. Serve warm topped with salsa, or pack them for an easy grab-and-go breakfast option.
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 |