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Sundried Tomato Breakfast Frittatas with Spinach and Goat Cheese

Contributed By: bob, FL | See all of bob's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  35 Minutes
  6 Servings
As part of an elgant breakfast or for a quick breakfast bite on an english muffin... Breakfast frittatas are a sure fired treat!
4 Eggs
¼ C. 2% milk
4 Oz. frozen chopped Spinach - thawed and well drained
2 Scallions (white and greens) - finely chopped
1 Oz. (6 halves) Sundried tomatoes - mined (dry packed)
1/4 Cup Goat Cheese - Crumbled
1/4 Tsp. Salt
1/4 Tsp. White Pepper
Sundried Tomato Breakfast Frittatas with Spinach and Goat Cheese Recipe at
Preheat oven to 350 degrees.

Grease the cups of a Muffin Top Pan

(Muffin Top Pans can be found here on

Whisk, Eggs and Milk.

Fold in all other ingredients.

Using a 1/3 cup measure, scoop egg mixture into Muffin Top Pan cups

Place the pan in preheated oven and bake for 25 minutes.

Date Added: 04/22/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Shirley Reviewed: 06/10/2010
What a great way to prepare individual frittatas. Perfect for a brunch and so delicious too. I made a couple of changes. I had whole milk so used it in place of the 2% milk and baked them in a convection oven. They need a little less time. Watch them for browning around the edges and bubbly top. If they bake too long, the bottoms can be a bit tough. Also, I didn't have goat cheese so substituted Havarti and the flavor was perfect. My muffin top pans haven't seen much use, but now they will.
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