Gluten-Free Muffin Pan Frittatas Recipe

By Sandy Kirby Quandt

I asked for the recipe for these tasty, gluten-free muffin frittatas after I tasted them at a recent brunch. Pilot fixed them for our breakfast along with grits and sausage patties.

• cooking spray
• 1 tablespoon olive oil
• 1 cup chopped fresh asparagus
• 1/4 cup chopped green bell pepper
• 2 tablespoons chopped red onion
• 6 eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Spray 12 muffin cups with cooking spray.

Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.

Whisk eggs, milk, salt, and black pepper together in a bowl.

Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.

Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

There you have it.


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