Mini Corn & Two Cheese Frittatas

These individual frittatas are excellent served for brunch, or as a make-ahead protein-packed weekday breakfast to eat on-the-run. They are quick and easy to reheat one at a time and fit perfectly on a toasted English muffin or thin bagel.

Mini Corn & Two Cheese Frittatas

Serves

12
Prep Time
10 min.
Cook Time
22 min.
Stand Time
5 min.

These individual frittatas are excellent served for brunch, or as a make-ahead protein-packed weekday breakfast to eat on-the-run. They are quick and easy to reheat one at a time and fit perfectly on a toasted English muffin or thin bagel.

Ingredients

1 can (15.25 oz.) Del Monte® Golden Sweet Whole Kernel Corn, drained

3 oz. cream cheese, cut into small pieces

3/4 cup sliced green onions

8 eggs

1/3 cup milk

1/4 tsp. each salt and black pepper

3 oz. (3/4 cup) shredded sharp cheddar cheese

Directions
  1. Preheat oven to 350°F. Coat a 12-cup non-stick muffin pan with non-stick cooking spray.
  2. Spoon equal amounts of corn, cream cheese and onion in each muffin cup.
  3. Whisk together the eggs, milk, salt and pepper in a medium bowl; pour egg mixture equally into each muffin cup.
  4. Bake 20 to 22 minutes or until puffed and knife inserted in center of a middle row frittata comes out clean.
  5. Remove from oven, sprinkle each with 1 Tbsp. cheese. Let stand 5 minutes before removing from pan. Serve warm.

 

TIPS:

  • For Brunch:  Serve frittatas on a bed of arugula or spring greens lightly tossed in lemon vinaigrette.  
  • To Store:  Refrigerate covered with plastic wrap up to 48 hours or freeze in an airtight container up to 1 week. 
  • To Reheat 1 Frittata:  
    • From the refrigerator, microwave on HIGH for 20-30 seconds 
    • From the freezer, microwave on HIGH 1 to 1 1/2 minutes
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