Cheesy jalapeno Mini Frittatas (Edit recipe)

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I've been super guilty of buying breakfast lately, so I whipped these up to stop spending money needlessly. Eggs, cream, Monterey Jack, jalapenos, and green onions, baked in muffin tins until fluffy and gorgeous.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 7

Ingredients

6 whole Egg, Large, Free-Range & Organic, local is best
2 whole Jalapeño Pepper, 1 x diced, 1 x sliced
2 whole Green Onion (Scallion), sliced
0.5 cup Monterey Jack Cheese, with Hot Peppers, shredded. (Packed 1/2 C)
0.25 cup Heavy Whipping Cream
0.25 tsp Himalayan Pink Salt
1 whole All Purpose Seasoning - Vegeta, See Recipe
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 F
Whisk your eggs in a medium sized mixing bowl before folding in the diced jalapenos, green onions, cream, Monterey jack, salt, vegeta, and your desired amount of cracked pepper. Stir together until combined.
Spray 7 slots on your muffin tin with cooking spray. Divide the egg mixture between the 7 slots, making sure to scoop up the cheese / diced veg with every scoop. Once divided, top each one with one or two slices of jalapeno.
Once preheated, bake the mini frittatas for 17 minutes. They will puff up and expand a bit, but they'll deflate once they're out. After the 17 minutes, remove your tray and set it onto a wire cooling rack for 5 + minutes. Use a spoon to go around each slot, loosening the frittata from the tin, and transfer them to a serving plate.
Enjoy right away or refrigerate in an airtight container for up to 4 days. I kept mine for quick breakfast sammies on the go. Simply toast an English muffin, reheat your frittatas in the microwave or in a skillet with some EVOO and serve on buttered, toasted English muffins with a slice of cheese. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	96
Fat:	8 g
Carbohydrates:	4 g
Protein:	5 g
Cholesterol:	26 g
Sodium:	203 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.