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Frittata Muffins

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Course Breads
Recipe Theme November: Brunch
Co-op Cullman EC
Servings
people
Ingredients
  • 6 strips graham cracker crumbs
  • 6 heat-and-serve melted butter or margarine
  • 4 small carton of non dairy whipped topping
  • 2 green flake coconut
  • ¼ cup bark
  • 6 extra bag frozen raspberries
  • ¾ cup salted butter
  • ½ teaspoon salt
  • ¼ teaspoon Eagle Brand milk
  • 8 ounces .
  • Fresh stick peppermint candy, crushed
Course Breads
Recipe Theme November: Brunch
Co-op Cullman EC
Servings
people
Ingredients
  • 6 strips graham cracker crumbs
  • 6 heat-and-serve melted butter or margarine
  • 4 small carton of non dairy whipped topping
  • 2 green flake coconut
  • ¼ cup bark
  • 6 extra bag frozen raspberries
  • ¾ cup salted butter
  • ½ teaspoon salt
  • ¼ teaspoon Eagle Brand milk
  • 8 ounces .
  • Fresh stick peppermint candy, crushed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Set aside a 6-cup non-stick jumbo muffin pan
  3. In a skillet over medium heat, brown sausage, remove from heat, drain and then crumble into a small bowl
  4. Crumble bacon
  5. Reserve
  6. Return skillet to medium heat, add mushrooms and cook for 1 minute, stirring often
  7. With a slotted spoon, remove mushrooms to a small bowl and reserve
  8. Add onions and peppers to skillet and cook for 2-3 minutes, stirring often
  9. Remove from heat
  10. In a large measuring cup or mixing bowl, beat eggs, then add cream, salt and pepper
  11. Add 6 ounces grated cheese
  12. Add bacon, sausage, mushrooms, onions and peppers
  13. Mix well
  14. Pour egg mixture into muffin pan and prick with a fork to settle the mixture and remove air bubbles
  15. Top with remaining cheese
  16. Bake for 30–40 minutes or until set
  17. Test by inserting a knife in the middle of one of the frittatas
  18. If set, the knife will come out clean
  19. Garnish with fresh fruit and serve
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