3.6 from 99 votes
Baby Frittatas
These baby frittatas are mini baked egg bites combining eggs, milk, Parmesan cheese, and a mix of diced asparagus or other green vegetables with sun-dried tomatoes. Their small size makes them convenient for portion control, breakfast, or snacks with a tender, set texture and subtle savory flavors.
Prep Time
6 mins
Cook Time
14 mins
Total Time
20 mins
Servings:
12
Calories:
25 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 3 egg large
- 2 tablespoons milk
- 2 tablespoons Parmesan Cheese grated
- 1/4 cup asparagus diced (or any green vegetable you like - kale, Swiss chard, spinach or broccoli are great choices
- 3 sun-dried tomatoes packed in oil and diced
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven 375°F.
- Spray or grease mini muffin tins with oil or butter.
- Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables.
- Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
- For mini muffin tins bake for 10 minutes. For regular muffin tin bake for 12-14 minutes or until eggs are set.
- Cool and serve.
Cup of Yum
Notes
- After cooking and cooling, freeze the egg bites in freezer-safe bags or containers to keep for up to three months.
- Reheat frozen frittatas on 50% microwave power for a few minutes or in the oven until warmed through.
Nutrition Information
Calories
25kcal
(1%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
1g
(2%)
Cholesterol
50mg
(17%)
Sodium
45mg
(2%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 25
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 50mg | 17% |
| Sodium | 45mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.