Mini Cheese and Wild Rice Frittatas

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Besides being a great brunch treat, this mini frittata is great for a midday or after-school snack, try giving your kids this tasty treat.

Makes 36 servings.

  • 8 eggs, beaten
  • 1½ cups wild rice, cooked
  • ½ cup sharp cheddar cheese, shredded
  • ¼ cup green onion tops, sliced
  • 4 slices bacon, cooked and crumbled
  • ½ teaspoon each salt and pepper
  • ¼ cup sweet red pepper, diced, or 2-ounce jar diced pimientos, drained
Cooking Instructions:

Spray 3 dozen mini-muffin tins with vegetable oil spray. Preheat oven to 325 °F. In a bowl, combine ingredients. Spoon into pans. Bake 12 to 15 minutes until set. Remove from pans; serve warm.

Compliments of California Wild Rice Advisory Board
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Always in Season

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.