Directions
HEAT oven to 350°F. Generously COAT inside of 12 paper cupcake liners with cooking spray; PLACE liners in muffin pan.
BEAT eggs, milk and salt in bowl until blended. ADD granola; MIX well. SPOON into cupcake liners.
BAKE in 350°F oven until wooden pick inserted in centers comes out clean, 20 to 25 minutes. REMOVE cups from muffin pan; COOL on wire rack. SERVE warm.
Ingredients
- 8 large EGGS
- 2/3 cup milk
- 3 1/2 cups granola with nuts and dried fruit
Tips
Spraying cupcake liners: Don’t skip this step. Although cupcake liners are not usually coated with cooking spray, for this dense eggy mixture it’s necessary to ensure that the liners will peel off the muffin frittatas.
Quick breakfast solution: Bake muffin frittatas the night before; quickly re-warm in the microwave in the morning.
This recipe is an excellent source of folate, and a good source of choline, vitamin A and protein.
Per serving: 1/12 of recipe
- Calories 178
- Total fat 5 g
- Saturated fat 2 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 2 g
- Cholesterol 125 mg
- Sodium 231 mg
- Carbohydrates 27 g
- Fiber 2 g
- Sugar 10 g
- Protein 8 g
- Vitamin A 179 mcg
- Vitamin D 1 mcg
- Folate 232 mcg
- Choline 108 mg
- Calcium 47 mg
- Iron 2 mg
- Potassium 131 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.