Best Muffin Tin Pizza Frittatas Recipes

MUFFIN TIN FRITTATAS

Steps:

• Preheat oven to 375°. Spray a 12-cup muffin tin with cooking spray and set aside.
• Meanwhile, brown sausage in a large skillet over medium heat until golden, breaking up the meat with a wooden spoon. Drain meat on paper towels.
• In a large bowl, whisk eggs, milk, cheeses, salt and pepper.
• Divide egg mixture between the muffin tins. Top each serving with roasted red peppers, sausage, and basil. Bake until the eggs are set, 12 to 15 minutes. Let cool slightly before serving.

MUFFIN PAN FRITTATAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
• Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
• Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

MINI FRITTATAS

Steps:

• Preheat the oven to 375 degrees F.
• Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

MUFFIN-TIN PIZZAS

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 6 ingredients., Unroll pizza crust; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges., Spoon 1 tablespoon sauce mixture into each cup. Top with cheese, mushrooms, broccoli and pepperoni. Bake until crusts are golden brown, 10-12 minutes. Serve remaining sauce mixture, warmed if desired, with pizzas. Freeze option: Freeze cooled baked pizzas in an airtight container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.

MINI ITALIAN FRITTATAS

Steps:

• Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
• Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
• In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
• Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

COASTAL CAROLINA MUFFIN-TIN FRITTATAS

Steps:

• Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.