Frittuffins Recipe



  • small celeriac, diced
  • 1/4 red onion, diced
  • 1 garlic green, chopped
  • 1/2 cup queso fresco, grilled and diced
  • 6 eggs, beaten
  • salt
  • pepper
  • paprika
  • olive oil

How to make Frittuffins

To begin, preheat the oven to 350°.  Next, heat a tablespoon or so of olive oil in a skillet over medium heat.  Once the pan and oil are hot, sauté the red onions and celeriac until cooked through and slightly crispy.  Add in the garlic greens for a minute to quickly combine, and then remove from the heat.  While that is cooling, mix the eggs with a bit of salt, pepper and paprika (just enough to season the eggs).  Then, add the diced cheese and the celeriac and onion mixture to the eggs and pour into the individual muffin cups.*   Place the muffin tin in the oven, and bake for 10-15 minutes, until frittuffins are cooked through; they’ll be very puffy and will have risen just like a soufflé.  Take them out to cool and, once cooled, wrap them individually in plastic wrap, and place them in a Ziploc.  To reheat them each day, just place them in the toaster oven for about 5-10 minutes at 300°, and they turn out perfectly!

*The first time I tried this, I failed to use muffin cups… and, well, let’s just say they stuck horribly and the muffin tin hasn’t been the same since.  I found some reusable silicon muffin cups that work amazingly well, but, if you don’t have those, I think the metallic muffin cups would be best.

Question from the Chef

“What do you have for breakfast during the week?”

  • ShoggothDreams
    ShoggothDreams says

    Today was Huevo Rancheros, yesterday was just cold cereal, but Saturday was Chip Butties! (I know, not usually breakfast, but my clique loves it as "brekkie".)

  • muttoneer
    muttoneer says

    During the week I usually only have time for a bagel or some yogurt. The weekend, on the other hand, is time for big breakfasts. Scrambles, Swedish oven pancake, french toast, you name it.

  • sosayi
    sosayi says

    Agreed that the weekend is the time for big breakfasts! I love, love, love eggs benedict, as well as David Eyre's Pancakes, and the of course, latkes, and well, everything, really!

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