Breakfast is one of the most important meals of the day – or so they say. I just started being a breakfast food person in the last couple years, and have a new found love of eggs. When Foster Farms sent me some of their Gluten Free Corn Dogs to test out and make a recipe with I didn’t know where to start. My first idea was a snack treat, but then went towards breakfast. Frittattas always seem fancy, but are super quick to whip up – and this recipe will make it something your kids will ask for over and over again.
Ingredients:
- 2 Foster Farms Gluten Free Corn Dogs, Thawed
- 6 Eggs
- 1/3 cup Milk
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Diced Onions
- 1/4 cup Chopped Tomato
- 1/4 cup White Cheddar Cheese
Directions:
- Preheat your oven to 350 degrees. Spray a 12 well muffin pan with oil.
- Remove the stick from your corn dogs and chop into small pieces. Set aside
- Chop your onions, tomatoes and cheese and set aside.
- In a medium bowl whisk together your eggs and add in your milk, salt and pepper and whisk until smooth.
- Add in your corn dogs, onions, tomatoes and cheese and stir together.
- Ladle into your muffin tins and bake for 20 minutes.
- Serve warm or refrigerate for later.
Mini Breakfast Corn Dog Frittattas Recipe
Ingredients
- 2 Foster Farms Gluten Free Corn Dogs, Thawed
- 6 Eggs
- 1/3 cup Milk
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Diced Onions
- 1/4 cup Chopped Tomato
- 1/4 cup White Cheddar Cheese
Instructions
- Preheat your oven to 350 degrees. Spray a 12 well muffin pan with oil.
- Remove the stick from your corn dogs and chop into small pieces. Set aside
- Chop your onions, tomatoes and cheese and set aside.
- In a medium bowl whisk together your eggs and add in your milk, salt and pepper and whisk until smooth.
- Add in your corn dogs, onions, tomatoes and cheese and stir together.
- Ladle into your muffin tins and bake for 20 minutes.
- Serve warm or refrigerate to reheat later.
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