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Coastal Carolina Muffin-Tin Frittatas

Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    1 dozen

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon seafood seasoning
  • 2 cups refrigerated shredded hash brown potatoes
  • 1-1/2 cups chopped smoked sausage
  • 1 can (8 ounces) jumbo lump crabmeat, drained
  • 1/4 cup chopped roasted sweet red peppers
  • 7 large eggs
  • 3/4 cup heavy whipping cream
  • 1 tablespoon Louisiana-style hot sauce
  • 1/2 teaspoon salt
  • 12 bacon strips, cooked and crumbled
  • 1/4 cup thinly sliced green onions

Directions

  • Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving.
  • Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased jumbo muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon.
  • Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.

Test Kitchen tips-
  • Lump crabmeat is worth the splurge in these frittatas because the flavor really shines through.
  • Nutrition Facts
    1 frittata: 292 calories, 23g fat (8g saturated fat), 164mg cholesterol, 768mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 13g protein.

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    Reviews

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    • SColson132
      Sep 20, 2020

      Wonderful recipe! I left off the sausage and used a 1 lb. can of crabmeat. I also mixed in the green onions with the other ingredients before baking. Also used low-fat milk instead of cream. Turned out very well!