Recipe Background
Are Frittata Muffins an adorable appetizer for your fancy brunch party? Or are they the perfect on-the-go breakfast for when you need to stay mobile? Answer: Yep! Frittata Muffins are so versatile, as befits something so delicious! The goat cheese is tangy, the prosciutto is succulent and crispy, and the eggs are tender and filled with fresh veggies! These protein-packed powerhouses can get you or your party moving!
Are Frittata Muffins an adorable appetizer for your fancy brunch party? Or are they the perfect on-the-go breakfast for when you need to stay mobile? Answer: Yep! Frittata Muffins are so versatile, as befits something so delicious! The goat cheese is tangy, the prosciutto is succulent and crispy, and the eggs are tender and filled with fresh veggies! These protein-packed powerhouses can get you or your party moving!
Ingredients
- 6 large eggs
- 1/2 cup milk
- salt to taste
- pepper to taste
- 3/4 cup goat cheese crumbled
- 5 ounces bay spinach wilted and chopped
- 1/2 cup red pepper roasted and diced
- 2 ounces prosciutto sliced into ribbons
Directions
- Preheat the oven to 350 degrees F.
- Coat a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, add the eggs, the milk, the salt, and the pepper and beat to combine.
- Add the goat cheese, the spinach, and the roasted red peppers to the egg mixture and stir to combine.
- Divide the egg mixture evenly between the prepared muffin cups.
- Top the egg mixtures in the muffin cups with the prosciutto ribbons.
- Bake until the centers of each of the muffins are just set, about 20-25 minutes.
- Cool the muffins in the pan for 5 minutes.
- Transfer the muffins from the pan and serve.
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