Granola Muffin Frittatas
Recipe courtesy of the American Egg Board.
8 large eggs
2/3 cup milk
1/2 teaspoon salt
3 1/2 cups granola with nuts and dried fruit
- Preheat oven to 350°F (175°C). Generously coat inside of 12 paper cupcake liners with cooking spray; place liners in muffin pan.
- Beat eggs, milk and salt in bowl until blended. Add granola; mix well. Spoon into cupcake liners.
- Bake until wooden pick inserted in centers comes out clean, 20 to 25 minutes. Remove cups from muffin pan; cool on wire rack. Serve warm.
Makes 12 servings.
Tip: Toss a few raisins into the granola, or use a plain granola, depending on what your family prefers.
Spraying Cupcake Liners: Don't skip this step. Although cupcake liners are not usually coated with cooking spray, for this dense eggy mixture it's necessary to ensure that the liners will peel off the muffin.
Quick breakfast Solution: Bake muffin frittatas the night before; quickly re-warm in the microwave in the morning.
Nutritional Information Per Serving (1/12 of recipe): Calories: 177; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 142mg; Total Carbs: 19g; Fiber: 3g; Protein: 8g; Sodium: 149mg.
Recipe and photograph courtesy of the American Egg Board.