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Mini Frittatas

Yield: 24 Mini Frittatas | Serving Size: 3 Mini Frittatas
Child Nutrition: 3 meat/meat alternate | HACCP Process III.

Ingredients

  • 2 1/4 cups (20 ounces) | Liquid eggs
  • 3/4 cup (6 ounces) | Water

Preparation

STEP 1

In a medium bowl, whisk together eggs and water. Set aside.

STEP 2

Heavily coat a 24-cup muffin pan with no-stick cooking spray.

STEP 3

Distribute croutons evenly among muffin cups.

STEP 4

Distribute egg mixture evenly among muffin cups (approximately 2 tablespoons per muffin cup).

STEP 5

Distribute cheese shreds evenly among muffin cups (approximately 1 tablespoon per muffin cup).

STEP 6

Bake in 350°F oven until set, approximately 10 minutes.

CCP: Heat to 165°F for at least 15 seconds

STEP 7

Remove from oven and immediately remove frittatas from muffin pan.

STEP 8

Hold warm until service.

CCP: Maintain hot food at 135°F or above


Recipe Tips

Tip #1

Use leftover croutons from the salad bar line for the base in these frittatas.

Tip #2

Customize with diced deli meat, hash browns, diced onion, or diced peppers.


Nutritional Information

  • Serving Size3 Mini Frittatas
  • Calories88 calories
  • Fat 6 grams
  • Sat. Fat 3 grams
  • Trans Fat 0 grams
  • Cholesterol 107 milligrams
  • Sodium 146 milligrams
  • Carbohydrates 4 grams
  • Dietary Fiber 0 grams
  • Sugars 0 grams
  • Protein 5 grams
  • Vitamin A 172 IU
  • Vitamin C 0 milligrams
  • Calcium 66 milligrams
  • Iron 0.77 milligrams

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