Mini Broccoli Frittatas
These mini frittatas are big on taste. From broccoli to baby peas, you pick the produce you want to use. The best part of this versatile dish is that it's ideal for breakfast, lunch or dinner. Or it's the perfect way to get the party started. These frittatas won't steer you wrong.
At a glance
2 cans Buttermilk Biscuit Dough 8 extra-large Eggs 1 cup Shredded Sharp Cheddar Cheese 1/8 Stick Butter 1/4 cup cooked bacon or Pancetta 1 cup Broccoli 1/4 cup dice onions Salt and pepper to taste
In medium sized muffin pan, put butter on inside surface of pan, press biscuit dough in the muffin area to cover entire cup. Do this for all cups of muffin pan. Combine 8 extra-large eggs, onions, broccoli, bacon, 1/2 of shredded cheese in large mix bowl. Make sure mixture is even distribution of ingredients. Add salt and pepper to taste. Pour egg mixture into muffin pan crusts, filling to 3/4 high per cup. Allow room for mixture to rise. Top each cup with remainder of cheese. Bake at 350 degrees for 40 minutes or until golden brown. Check with knife center of frittata for doneness. It should leave very little to no runny egg residue. After baking, allow frittatas to cool.
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