Crawfish Boil Frittata Muffins

These easy frittata muffins include a few favorite crawfish boil add-ins like potato and corn.

Crawfish Boil Frittata Muffins
Makes 18 to 22
  • 1 large red potato, cut into ½-inch pieces (about 1 cup)
  • 1 tablespoon kosher salt
  • 2 tablespoons unsalted butter
  • 1½ cups fresh corn kernels (about 3 ears)
  • ½ small sweet onion, chopped (about ½ cup)
  • 1 pound crawfish tails, drained and rinsed
  • 2 tablespoons Creole seasoning, divided
  • 10 large eggs
  • ½ cup heavy whipping cream
  • ½ cup crumbled goat cheese
  • 1 tablespoon chopped fresh parsley
  • Garnish: chopped fresh parsley
  1. Preheat oven to 375°. Spray 2 (12-cup) muffin pans with cooking spray.
  2. In a medium saucepan, bring potato, salt, and water to cover to a boil over medium-high heat, and cook until tender, 5 to 6 minutes. Drain; set aside.
  3. In a large skillet, melt butter over medium-high heat; stir in corn and onion, and cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in crawfish and 1 tablespoon Creole seasoning, and cook for 2 minutes. Remove from heat.
  4. In a large bowl, whisk together eggs, cream, and remaining 1 tablespoon Creole seasoning until combined; add potato, onion mixture, goat cheese, and parsley, stirring until combined.
  5. Using a ladle, divide egg mixture among prepared muffin cups, filling cups three-fourths full (18 to 22 muffin cups).
  6. Bake until eggs are set and starting to turn golden brown around edges, 18 to 20 minutes.
Kitchen Tip: Place a foil-lined baking sheet on bottom rack of oven to catch any drippings.