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Perfect Frittata Bites

Perfect Frittata Bites

No more sad sunken egg muffins, no more spongy texture. This recipe is the perfect vehicle for any combination of ingredients to make perfectly fluffy and creamy frittata bites. This picture shows a combination of roasted red pepper, spinach, goat cheese and quinoa but the recipe below is only for the frittata bite base. Choose any ingredients you like.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast, Main Course, Snacks
Keyword: creme fraiche, eggs, frittata
Servings: 6
Protein: 10g
Calories: 160

Equipment

  • muffin tin
  • large baking tray
  • stand mixer optional

Ingredients

Frittata Base

  • 10 medium eggs
  • 1/2 cup crème fraîche
  • salt and pepper
  • 1/2 tsp garlic powder
  • 1 tbsp butter (for greasing the muffin cups) optional

Instructions

  • Place a large baking tray (big enough that your muffin tin sits easily inside of it) in the oven and pour in enough water to cover the bottom of the tray. Preheat the oven to 350℉.
    Water bath for baking
  • In a large bowl, combine 10 eggs, 1/2 cup of crème fraîche and 1/2 tsp of garlic powder. Season well with salt and pepper. Whisk thoroughly to combine. If using a stand mixer, use the whisk attachment and whisk at medium-high speed for about 30 seconds. Mixture should be loose but frothy.
  • If needed, grease the muffin cups using the tablespoon of butter. I just take the end of a stick of butter and run it around the bottom and sides of each cup once or twice to give a very minimal amount of grease.
  • Fill the muffin cups with your choice of filling ingredients.
  • Transfer your egg mixture to a container with a pouring spout (a Pyrex glass measuring cup works great) and slowly pour the egg mixture into each muffin cup, allowing it to work down through the filling ingredients and filling it just barely below the rim of the cup. You should have just enough for all 12 muffin cups.
  • Carefully place the muffin tin into the water bath on the baking tray. Be careful not to touch the water as it will be very hot. Bake for 12 minutes, checking through the oven window to see if they have puffed up. Try not to open the door yet. If your frittata bites still look wet, give it another 3-5 minutes. The bites are done when they puff up like muffins and feel just barely firm to the touch (enough to bounce back when poked with a finger).
  • To remove the muffin tray safely: Gently pull the oven rack toward you so that it is about halfway out of the oven. Using an oven mitt in one hand and a spatula in the other, gently pull the muffin tray all the way toward the front edge of the baking sheet and then use the spatula to give you leverage to get under one edge of the muffin tray so you can safely get your oven mitt around an edge without dipping your oven mitt in the water. Carefully lift the muffin pan out and set aside to rest.
    It's a good idea to let the water in the baking tray cool before trying to remove the tray from the oven.
  • Let the frittata bites rest for a minute or two before removing. Allow them to cool completely before refrigerating or freezing.

Nutrition

Serving: 2bites | Calories: 160Cal | Carbohydrates: 2g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 289mg | Sodium: 125mg | Potassium: 129mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 574IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Let us know how it was!