Frittata Egg Muffins
Frittata egg muffins are a versatile and healthy breakfast option that can be customized with various vegetables, cheeses, and meats. They are easy to prepare, perfect for meal prep, and can be enjoyed warm or cold.
Equipment
- 1 muffin tin (12-cup)
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1 cup chopped spinach fresh or frozen
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/2 cup shredded cheese e.g., cheddar or mozzarella
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced cooked sausage or ham optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the muffin tin with cooking spray or a bit of oil to prevent sticking.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, diced bell pepper, diced onion, shredded cheese, salt, and pepper. If using, add the diced sausage or ham. Mix until evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are set and slightly golden on top. A toothpick inserted into the center should come out clean.
- Allow the muffins to cool in the pan for 5 minutes, then gently run a knife around the edges and pop them out.
- Serve warm, or let them cool completely and store in an airtight container in the refrigerator for up to 5 days.
Notes
Feel free to customize these muffins by adding your favorite vegetables or proteins. Some great additions include mushroom, zucchini, or bacon.
These frittata muffins are great for meal prep and can also be frozen. To reheat, simply microwave for 30-60 seconds.
For a lighter version, you can use egg whites instead of whole eggs.