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16 servings, 2 frittatas (51 g) each
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Frittatas can be baked ahead of time. Cool, then refrigerate up to 4 hours. When ready to serve, cover loosely with foil then reheat in a 350ºF oven 5 to 10 min. or just until warmed.
Spray muffin cups well with cooking spray to help prevent the baked frittatas from sticking to the cups. If the frittatas do stick to the cups, use tip of sharp knife to run around edges of frittatas to help release them from the cups.
If there are any empty mini muffin cups in the pan, fill each empty cup with 1 Tbsp. water so the frittatas will bake more evenly.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Made this for Easter lunch and everyone loved it. Would definitely make it again.
Easy to make; enjoyed taste. Easy to bring to work lunch. As alternative, I replaced the whole eggs with egg whites and replaced the miracle whip with plain non fat yogurt.