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Mini Frittatas with Shredded Mild Cheddar Cheese

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

Mini Frittatas recipe

Ingredients

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

Preparation

STEP 1

Whisk together eggs and water in medium bowl. Set aside.

STEP 2

Heavily coat 24-cup muffin pan with release spray.

STEP 3

Distribute croutons evenly among prepared 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 10 minutes or until set.

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

STEP 7

Remove from oven. Immediately remove frittatas from pan.

STEP 8

Hold warm until service.

CCP: Maintain hot food at 140°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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