Quick & easy Easter leftover recipes: Mini Egg Frittatas and Hawaiian Pizza

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Mini Egg Frittatas

Add assorted mix-ins (shredded cheese, diced veggies, ham, etc) to taste.


  1. Heat oven to 350°F and coat a 6-cup muffin tin with nonstick cooking spray.
  2. Whisk together eggs, milk and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
  3. Add about 2 Tbsp of mix-ins to each cup and sprinkle with cheese, if desired.
  4. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (if necessary, run a butter knife around the edge of each one to loosen before removing from the pan).


56 calories; 3.6 g total fat; 1.1 g saturated fat; 124 mg cholesterol; 232 mg sodium; 1 g carbohydrate; 0 g fiber; 4.5 g protein

Hawaiian Pizza

  1. Layer marinara sauce, cheese, pineapple, and cooked, chopped ham evenly over pizza crust.
  2. Bake according to crust package directions.
  3. Let stand 3-5 minutes before slicing.


per slice: 300 calories; 12.7 g fat; 5.7 g saturated fat; 36.8 mg cholesterol; 744 mg sodium; 29.6 g carbohydrate; 2.3 g fiber; 16.7 g protein

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.