corn dog frittattas

Mini Breakfast Corn Dog Frittattas Recipe

corn dog frittattas

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. 

corn dog frittattasIngredients:

  • 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:

  1. Preheat your oven to 350 degrees. Spray a 12 well muffin pan with oil.
  2. Remove the stick from your corn dogs and chop into small pieces. Set aside
  3. Chop your onions, tomatoes and cheese and set aside.
  4. In a medium bowl whisk together your eggs and add in your milk, salt and pepper and whisk until smooth.
  5. Add in your corn dogs, onions, tomatoes and cheese and stir together.
  6. Ladle into your muffin tins and bake for 20 minutes.
  7. Serve warm or refrigerate for later.

Mini Breakfast Corn Dog Frittattas Recipe

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

  1. Preheat your oven to 350 degrees. Spray a 12 well muffin pan with oil.
  2. Remove the stick from your corn dogs and chop into small pieces. Set aside
  3. Chop your onions, tomatoes and cheese and set aside.
  4. In a medium bowl whisk together your eggs and add in your milk, salt and pepper and whisk until smooth.
  5. Add in your corn dogs, onions, tomatoes and cheese and stir together.
  6. Ladle into your muffin tins and bake for 20 minutes.
  7. Serve warm or refrigerate to reheat later.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com

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