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Nutrition Facts
Serving Size 191 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 300 mg 100%
Sodium 1030 mg 43%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 27 g
Vitamin A 20% Iron 10%
Vitamin C 2% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Texas Brisket Mini Frittatas
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp olive oil
1/2 cup(s) sweet onion, finely chopped
4 Oz baby bella mushrooms (crimini), thinly sliced
1 1/2 cup(s) fully cooked brisket, sliced or diced into small pieces
1/2 cup(s) roasted red pepper, diced
1 1/2 Tsp Central Market Adobo Seasoning
8 large eggs, whisked together
1 cup(s) tortilla chips, crushed, like the ones in the bottom of the bag
4 Oz H-E-B Three Cheese Cheddar Blend, shredded
1/4 cup(s) cilantro, finely chopped
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Instructions

1
Preheat oven to 350°F. Heat a skillet over medium high heat.
2
Add oil, onions and mushrooms to skillet. Stir to coat and cook 5 to 7 minutes, or until onions start to soften and mushrooms begin to brown.
3
Add brisket, roasted red pepper and adobo seasoning. Stir to coat and cook long enough to warm brisket completely, about 4 minutes.
4
Break eggs into a medium sized bowl. Whisk thoroughly.
5
Line each compartment of a 12 muffin tin with a muffin or cupcake liner. Divide tortilla chip crumbs evenly between all the cups.
6
Divide brisket mixture between all 12 cups. Divide cheese evenly. Spoon egg evenly over cheese. Top with cilantro.
7
Bake for 11 minutes and remove. Egg will still be a little soft. Allow to sit 4 to 5 minutes before serving.
8
Chef's Note: These make a great pre-prepared breakfast. Store cooked frittatas in an airtight container for up to 3 days and microwave for 45 seconds to re-warm.

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