Frittatas
From James's Wiki
Egg & Smoked Gouda Breakfast Bites
These savory egg muffins are high in protein and flavor. They can be frozen, but for the best texture, refrigerate and gently warm them in the microwave (avoid overheating to prevent the eggs from becoming rubbery).
Ingredients
| Amount | Ingredient |
|---|---|
| 8 | Large eggs |
| 2 cups | Fresh spinach, chopped |
| 1 | Yellow onion, diced |
| 1 cup | Smoked Gouda cheese, shredded |
| 1 cup | Sharp cheddar cheese, shredded |
| 1 tbsp | Chili powder |
| 1/2 tbsp | Dried oregano |
| 1 tsp | Red pepper flakes |
| 1/2 tsp | Garlic powder |
| 1/4 tsp | Salt |
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-slot muffin pan with silicone liners or paper cupcake cups.
- Whisk Eggs: In a large mixing bowl, crack the 8 eggs and whisk thoroughly until the yolks and whites are fully combined and slightly frothy.
- Combine: Fold in the chopped spinach, diced onion, shredded Gouda, shredded cheddar, and all spices (chili powder, oregano, red pepper flakes, garlic powder, and salt). Stir until the ingredients are evenly distributed.
- Portion: Using a scoop or a 1/4-cup measuring cup, pour the mixture into the muffin liners. Fill each about 3/4 of the way full to allow for rising.
- Bake: Place in the center rack of the oven and bake for **20–25 minutes**. The centers should be firm to the touch and the tops should be slightly golden.
- Cool: Let the bites sit in the pan for 5 minutes before removing them to a wire rack. This helps them set and makes silicone liners easier to peel off.
