Imagine a bite-sized culinary masterpiece that combines the rich, creamy texture of eggs with the bold flavors of blue cheese, tender chicken, and sweet butternut squash. These Chicken Squash Blue Cheese Mini Frittatas are not just a recipe—they're a gourmet experience that transforms ordinary breakfast or brunch into an extraordinary gastronomic adventure. Perfect for meal preppers, busy families, or anyone looking to impress with minimal effort, these mini frittatas are about to become your new favorite go-to dish!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 12 mini frittatas
Ingredients
- 6 large eggs
- 1 cup cooked chicken, shredded
- 1 cup butternut squash, diced
- 1/2 cup blue cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Dice the butternut squash into small, uniform cubes approximately 1/4 inch in size. If not pre-cooked, sauté the squash cubes in a skillet with a little olive oil until tender and lightly caramelized, about 5-7 minutes.
- In a large mixing bowl, whisk the eggs until smooth and well-combined. Add milk, salt, and pepper, continuing to whisk until the mixture is completely homogeneous.
- Fold in the shredded chicken, roasted butternut squash cubes, and crumbled blue cheese into the egg mixture, ensuring even distribution of ingredients.
- Carefully pour the egg mixture into each muffin tin cup, filling each about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittatas are puffy, golden brown, and set in the center.
- Remove from oven and let cool in the tin for 5 minutes. Gently run a knife around the edges to loosen, then carefully remove each mini frittata.
- Serve warm or at room temperature, garnishing with fresh herbs like chives or parsley if desired.
Tips
- Ensure even cooking by dicing your butternut squash into uniform, small cubes.
- Grease your muffin tin generously to prevent sticking and ensure easy removal.
- Don't overfill the muffin cups—leave about 1/4 inch at the top for the frittatas to rise.
- For extra flavor, consider roasting the butternut squash before adding to the mix.
- Let the frittatas rest for 5 minutes after baking to help them set and make removal easier.
- Experiment with different cheeses or add herbs like thyme or rosemary for variety.
- These mini frittatas can be stored in the refrigerator for up to 3 days and quickly reheated.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 11g
Fat: 8g
Saturated Fat: g
Cholesterol: 140mg
