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
Coastal Carolina Muffin-Tin Frittatas
Updated on Jan. 09, 2024
Test Kitchen tips-
Coastal Carolina Muffin-Tin Frittatas
Prep Time
15 min
Cook Time
30 min
Yield
1 dozen
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 1 teaspoon seafood seasoning
- 1-1/3 cups refrigerated shredded hash brown potatoes
- 1 cup smoked sausage, chopped
- 1 can (8 ounces) jumbo lump crabmeat, drained
- 1/4 cup chopped roasted sweet red peppers
- 6 large eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons Louisiana-style hot sauce
- 1/2 teaspoon salt
- 6 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 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 onion.
Nutrition Facts
1 frittata: 223 calories, 18g fat (6g saturated fat), 135mg cholesterol, 604mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 10g protein.
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