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Mini Frittata Brunch Bar

Gluten free • 40 mins to make • Serves 12

Meat

1/2 cup Mexican chorizo, cooked

Produce

1 Leek
1 tbsp Oregano, fresh
1 cup Spinach

Refrigerated

10 Eggs, large

Baking & Spices

1 pinch Salt and freshly ground pepper, coarse

Dairy

1 cup Mozzarella
  • Zayna Al-Hamarneh

    mini frittata brunch #food #yum

  • Genevieve Lauryn

    Mini Frittata Brunch Bar Recipe | Baked Eggs, Baby Spinach, Mexican Chorizo, Leeks, Shredded Mozzarella Cheese, Oregano | Quick & Easy Breakfast, On the Go, Brunch for a Crowd, Brunch, Baked, Mexican, Muffin Tins, Cupcake Pan

  • Barbara Peck

    mini (muffin tin) frittatas

  • Amal Mathe

    Homemade Recipes

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