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Mini Philly Frittatas
Mini Philly Frittatas

Mini Philly Frittatas

11 Review(s)
Cook Minutes 35 Min
Prep : 15 Min Cook: 20 Min
These Mini Philly Frittatas would taste just as good in larger pieces, but they're so appetizing when they're baked in mini muffin cups! Served warm or cold, these bite-size frittata appetizers are sure to win rave reviews.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup finely chopped red onion
1 cup finely chopped spinach
1/2 cup finely chopped pepperoni
3 Tbsp. flour
3 eggs, lightly beaten
24 pieces oil packed slivered sun-dried tomatoes
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How do I make it ?
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Step 1
Combine cream cheese and onion in medium bowl with wooden spoon. Stir in spinach, pepperoni and flour. Mix well. Stir in egg until smooth.
Step 2
Pour into 24 greased mini muffin cups. Remove excess oil from sundried tomato pieces using paper towel. Top each frittata with a piece of sundried tomato . Bake at 350°F for 15-18 minutes, or until set and golden. Serve warm or cold.
Kraft Kitchen Tips!
Don't have mini muffin tins?
No problem. Fill 11 regular size muffin cups and bake for 20 - 23 minutes.
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