Portable Egg and Potato Performance Frittatas

Name: Portable Egg and Potato Performance Frittatas
Prep time: 20 min
Cook time: 25 min
Ingredients: Nonstick cooking spray; 1 Pound Alsum red and yellow potoates (medium-size, cut into ¼-inch cubes); ¾ Cup Onion (chopped); ½ Cup ¼-inch diced red bell pepper; 4 Eggs; 2 Egg whites; ¼ Cup 2% milk; ¾ Teaspoon Salt; ½ Teaspoon Garlic powder; ¼ Teaspoon Pepper; ¼ Cup Seasoned croutons (finely crushed)

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Portable Egg and Potato Performance Frittatas

Potatoes USA

Mini red and yellow potato and egg frittatas are prepared in a muffin tin, perfect for on-the-go pre-workout breakfasts. A range of flavor customizations means there's a frittata option for everyone to enjoy!

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Prep Time 20

Cook Time 25

Course Breakfast, Brunch, Main Dish

Servings

Calories 210 kcal

Ingredients

Nonstick cooking spray
1 Pound Alsum red and yellow potoates medium-size, cut into ¼-inch cubes
¾ Cup Onion chopped
½ Cup ¼-inch diced red bell pepper
4 Eggs
2 Egg whites
¼ Cup 2% milk
¾ Teaspoon Salt
½ Teaspoon Garlic powder
¼ Teaspoon Pepper
¼ Cup Seasoned croutons finely crushed

Instructions

Preheat oven to 400°F and coat 12 muffin cups liberally with nonstick cooking spray.
Place potatoes, onion, and bell pepper in a microwave-safe bowl. Cover with plastic wrap and poke a small hole to vent. Microwave on high for 10 minutes or until potatoes are tender. Place equal amounts in a muffin cups.
Whisk together eggs, egg whites, milk and seasonings in a large measuring cup; pour equal amounts into each muffin cup and top with crushed croutons.
Bake for 12-15 minutes or until eggs are puffed and lightly browed. Let cool slightly, then loosen from muffin cups with a butter knife or other small knife.

Notes

Time-Saving Tip:

These mini frittatas store great in the freezer. Place leftover egg “muffins” in a Ziploc bag and arrange in one single flat layer. Store them in the freezer. To reheat, put in the microwave for 1 minute.

Variations:

Indian Curry

Add 1 to 2 teaspoons curry powder to beaten egg mixture.

Italian Florentine with Sun-Dried Tomato and Spinach

Omit red bell pepper and toss 1/4 cup minced sun-dried tomatoes and 1/4 cup frozen, thawed and squeezed dry chopped spinach with potato mixture. Add 1/2 teaspoon dried basil for extra flavor.
Nutritional analysis per serving: Calories: 220, Fat: 7g, Cholesterol: 215mg, Sodium: 660mg, Carbohydrates: 31g, Fiber: 4g, Potassium: 304mg, Protein: 12g, Vitamin C: 13mg

Denver

Toss 1 1/2 ounce thinly sliced and chopped deli ham with potato mixture. Add 1/2 teaspoon dried thyme or rosemary for extra flavor.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 11gFat: 6gCholesterol: 215mgSodium: 630mgPotassium: 208mgFiber: 3gVitamin C: 30mg