Ham, Corn and Sweet Potato Noodle Frittata Muffin

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Yields: 12 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
These frittata muffins are a simple breakfast you can make in advance to last the whole week. They ‘re extremely tasty and also perfect for the days you ‘re looking for an afternoon snack.

Ingredients

0/9 Ingredients
Adjust Servings
  • CALORIES PER SERVING: 124 KCAL

Instructions

0/5 Instructions
  • Pre-heat the over to 180°C a lightly grease your muffin pan.
  • In a large bowl, whisk together eggs, coconut cream, creamed corn, tomato along with salt and pepper to taste and sit aside.
  • In a separate bowl place noodles in boiling water and cook according to packaging. feel free to add some chicken stock if your looking to give your noodles extra flavour.
  • While the noodles are cooking, spay and heat up a frying pan on medium heat and cook your bacon and spring onion and cook until brown the combine with the egg mixture.
  • Divide noddle mixture evenly among muffin trays and pour the egg mixture on top. Gently tap the tray to allow the egg mixture to combine with the noodles and place tray in the oven for 30-35 minutes or until golden brown.

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