Frittata Egg Muffins
Frittata Egg Muffins are a delicious and versatile dish that can be enjoyed for breakfast, brunch, or as a snack. These oven-baked egg muffins are packed with vegetables and can be customized with a variety of ingredients, making them a perfect option for meal prep.
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 whisk or fork
- 1 oven mitts
- 1 measuring cups and spoons
Ingredients
- 8 large eggs
- 1 cup milk
- 1 cup diced bell peppers (about 1 medium bell pepper)
- 1 cup chopped spinach (fresh or frozen)
- 1 cup diced cooked ham or cooked sausage (optional)
- 1 cup shredded cheese (cheddar or your choice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 375°F (190°C). Grease the muffin tin with cooking spray or line with muffin liners.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Add the diced bell peppers, chopped spinach, diced ham or sausage (if using), and shredded cheese to the egg mixture. Mix well.
- Season the mixture with salt, black pepper, garlic powder, and onion powder. Stir until everything is evenly combined.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Remove the muffins from the oven and let them cool for a few minutes before removing them from the tin. Use a fork to help loosen them if needed.
- Serve warm or allow to cool completely before storing in an airtight container in the refrigerator.
Notes
These Frittata Egg Muffins are highly customizable; feel free to add your favorite vegetables or proteins.
They can be stored in the refrigerator for up to 5 days or frozen for longer storage. Reheat in the microwave or oven before serving.
For a dairy-free option, use non-dairy milk and omit the cheese or use a dairy-free cheese substitute.