SOLAR COOKED MINI EGGS AND BACON FRITTATA
Make and share this Solar Cooked Mini Eggs and Bacon Frittata recipe from Food.com.
Provided by SunshineCooking
Categories Breakfast
Time 2h5m
Yield 6 frittatas, 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Pour mixture into a lightly greased dark 6 cup mini-muffin pan.
- Place pan in solar cooker.
- Solar cook until fully cooked (about 2 hours).
- Unmold and serve.
Nutrition Facts : Calories 240.1, Fat 20.8, SaturatedFat 6.9, Cholesterol 236.2, Sodium 505.2, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 10.8
INDIVIDUAL BAKED FRITTATAS
Baked individual frittatas. Feel free to change the ingredients according to your own preferences.
Provided by Amy Hendrix Borland
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
- Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
- Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
- Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
- Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 1 g, Cholesterol 153.1 mg, Fat 9.4 g, Fiber 0.2 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 267.8 mg, Sugar 0.5 g
VEGETABLE BACON FRITTATA
Steps:
- In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel. , Add hash browns, broccoli, green pepper, onion and rosemary to the skillet; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside. , In a large bowl, whisk the eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350° for 12-15 minutes or until eggs are completely set.
Nutrition Facts : Calories 169 calories, Fat 11g fat (4g saturated fat), Cholesterol 221mg cholesterol, Sodium 378mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
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