Make Ahead Frittata Casserole Recipe

Method Preheat the oven to 350°F: Butter a 2-quart baking dish. Cook the vegetables: In a large skillet over medium heat, heat the olive oil. Add …

Rating: 4.8/5(10)
Total Time: 1 hr
Category: Breakfast, Brunch, Make-Ahead
Calories: 234 per serving

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This Sausage and Mushroom Frittata from Kitschen Cat sounds absolutely delicious for dinner! Rock Recipes has an amazing breakfast frittata recipe. Check out this morning-pleasing Potato, Bacon and Cheddar Frittata. …

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Breakfast Burrito Egg Casserole. Spicy Kale and Sweet Potato Egg Bake. Easy Hatch Chile Egg Casserole. Make-Ahead Baked Greek Omelet. Veggie-Packed Tater Tot Breakfast Bake. Kelli Foster. Food Editor, Plan & Prep. Kelli is the Food Editor for Plan & Prep content for Kitchn.

Estimated Reading Time: 1 min

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This oven frittata recipe uses the easy stovetop-to-oven method which makes for a fool proof frittata recipe. Just let the edges set on the stove …

Reviews: 18
Category: Breakfast
Cuisine: Italian
Estimated Reading Time: 8 mins
1. Working in two batches, cook bacon in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan over medium-low heat, flipping a couple times until browned and crispy. (I prep my veggies and egg mixture while the bacon is cooking, see below.) Transfer bacon to paper towel lined plate. Let bacon rest and then crumble; set aside.
2. Meanwhile, add chopped potatoes to a microwave safe bowl and add water to reach ¼” up the sides. Cover with a microwave safe lid and microwave for 4 minutes. Uncover and set aside.
3. Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl (don’t overbeat). Stir in the basil, all of the Gruyere cheese and ½ cup mozzarella; set aside.
4. Preheat oven to 350 degrees F.

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Directions Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add In a large bowl, whisk …

Rating: 5/5(7)
Total Time: 1 hr 5 mins
Category: Breakfast, Brunch
Calories: 270 per serving
1. Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender.
2. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish.
3. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese.
4. Bake 5 minutes longer or until a knife inserted in the center comes out clean.

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Additionally, a frittata is not only something you can enjoy for breakfast. It can be eaten for lunch or dinner alongside soup, such as our Roasted Potato Leek Soup, or alongside salad, such as our Shaved Fennel Salad. Easy Baked Frittata Yields 8 slices. 8 large eggs 1/4 cup of milk 1/3 cup of cheese 1 cup of veggies (or meat) 1/2 teaspoon of salt

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First, preheat your oven to 350°F. Heat 3 tablespoons of olive oil in a a 10" oven-safe skillet over medium-high heat. Add ½ cup diced onions. …

Estimated Reading Time: 3 mins

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Make Ahead Frittata. Making frittata ahead is very easy! You can make it ahead the night before – cook the vegetables, whisk the egg mixture and assemble the frittata in a …

Cuisine: American
Total Time: 35 mins
Category: Breakfast
Calories: 207 per serving
1. Preheat the oven to 350F. Spray the 9x13 non-stick baking dish with non-stick cooking spray (or grease with butter).
2. Heat olive oil in a non-stick frying pan over medium-high heat. Add the chopped onion and bell pepper and cook, stirring periodically, for 5 minutes (or until tender).
3. In a large bowl, whisk the eggs, milk, salt and pepper. Add cooked onion and bell pepper and 1/2 cup of shredded cheese.
4. Pour the egg mixture in a baking dish and sprinkle the remaining 1/2 cup of shredded cheese on top.

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In a 350-degree oven, an 6-egg frittata will take somewhere between 8-20 minutes, so keep an eye out and remove the frittata when it's just …

Estimated Reading Time: 4 mins

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Prepare in advance: The baked method is best for make-ahead frittatas. You can whisk the eggs, cooked vegetables and cheese together in …

Rating: 4.9/5(236)
Calories: 219 per serving
Category: Breakfast
1. Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
2. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
3. In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
4. Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

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The humble frittata can truly be a stress-free option for busy weeknight meals or when cleaning out the fridge, feeding a crowd or preparing a make-ahead meal — all you need is to follow this

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The frittata is the ultimate "everything but the kitchen sink" recipe, where eggs and the various nubs of cheese and ends of veggies or meat are all …

Estimated Reading Time: 4 mins

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Make the custard: While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and …

Rating: 5/5(12)
Calories: 339 per serving
Category: Main
1. Preheat oven to 350F
2. Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sauteing until tender.
3. While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)
4. Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies (you should have roughly 6 cups). Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.

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Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake,

Rating: 2.8/5(8)
Total Time: 1 hr 15 mins
Servings: 6-8

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Bake at 400° for 40 minutes or until squash can be easily poked through with a fork. Allow to cool and scrape squash with a fork to pull out strands. Frittata can be made in …

Rating: 5/5(1)
Total Time: 50 mins
Servings: 8
1. Preheat oven to 400°.
2. Heat olive oil in an 8-inch iron skillet. Cook onions on medium heat for 15 minutes, stirring occasionally, or until onions are nicely caramelized. Add garlic and cook for an additional minute.
3. Gently stir in zucchini, spaghetti squash, and sundried tomatoes.
4. Combine eggs, milk, mozzarella cheese, salt, pepper, and oregano in a medium bowl. Pour mixture over vegetables in skillet, making sure vegetables are evenly dispersed in pan and egg mixture covers them all.

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These easy egg muffins come together in just a few minutes. 1. Whisk together 10 eggs and 1 cup of milk in a mixing bowl. While whisking, be sure to break the yolks of the eggs …

Reviews: 10
Calories: 122 per serving
Category: Breakfast
1. Preheat oven to 350 degrees. Grease a muffin tin and set aside.
2. Whisk together eggs and milk. While whisking, be sure to break the yolks of the eggs as much as possible.
3. After your eggs are whisked together (most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid), add in the remaining ingredients and continue stirring.
4. Grab a glass measuring cup and scoop out the mixture with your glass measuring cup. Then fill the greased muffin tin with mixture. As you?re pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise. Repeat process until all muffin tin slots are filled.

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Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the …

Rating: 5/5(17)
Author: The Kitchen
Servings: 6-8
Category: Main-Dish

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Frequently Asked Questions

Can a frittata be made in advance?

Prepare in advance: The baked method is best for make-ahead frittatas. You can whisk the eggs, cooked vegetables and cheese together in advance. Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Grease a casserole dish or muffin tin and bake as directed above.

How to make a frittata out of anything?

Steps to Make It

  • Preheat oven to 375 F.
  • Spray a 12" square casserole dish with nonstick cooking spray and set aside.
  • In ​a large bowl, beat eggs with cream, salt, and pepper until foamy.
  • Place the leftover spaghetti carbonara in the prepared dish.
  • Top with the Swiss cheese and then pour the egg mixture over all. ...

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What temperature to bake frittata?

Preparation:

  • Heat the oven at 250˚C (482˚F).
  • Cut the avocado on cubes same as the cheese.
  • Put the eggs, the cooking cream, and a little salt in a bowl. ...
  • Place a pan with a thick bottom on the stove at a moderate temperature. ...
  • Put the oil and the chopped onion in the pan, and fry it until it gets a golden color. ...

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What to serve with frittata?

What to Serve with a Frittata. For dinner, I like to pair a frittata with a simple green salad such as this Anytime Arugula Salad or roasted veggies like these Oven Roasted Brussels Sprouts. A hunk of crusty-on-the-outside, soft-and-chewy-on-the-inside baguette isn’t a bad addition either. It’s a filling, fabulous meal.

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