Description
These Frittata Egg Muffins are an easy, customizable, and healthy breakfast option that you can make ahead of time for a quick meal. Packed with eggs, veggies, and cheese, they’re the perfect bite-sized frittata to enjoy on the go or as part of a meal prep. Make them in advance and store in the fridge or freezer for a stress-free breakfast throughout the week.
Ingredients
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8 large eggs
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1/2 cup milk (any kind – whole, skim, almond milk, etc.)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
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1/2 cup diced bell pepper (any color)
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1/2 cup spinach, chopped (or other greens like kale)
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1/4 cup red onion, finely diced
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1/4 cup diced tomatoes (optional)
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1/4 cup cooked bacon or sausage (optional, for added protein)
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1 tablespoon olive oil (for greasing the muffin tin)
Instructions
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Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or cooking spray to prevent the egg muffins from sticking. -
Prepare the Vegetables:
Dice the bell pepper, red onion, and spinach. If you’re adding cooked bacon or sausage, crumble or dice it into small pieces. Set the vegetables and protein aside. -
Whisk the Eggs:
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. -
Assemble the Muffins:
Evenly distribute the diced vegetables, cheese, and any optional protein (like bacon or sausage) between the muffin tin cups. Pour the egg mixture over the toppings in each muffin cup, filling each one about 3/4 full. If you’re adding tomatoes, place a couple of pieces on top of each muffin. -
Bake the Egg Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top. You can test them by inserting a toothpick into the center; if it comes out clean, they’re ready. -
Cool and Serve:
Let the egg muffins cool in the tin for about 5 minutes before removing them. Use a knife or spoon to gently lift them out. Serve immediately, or allow them to cool completely before storing.
Notes
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These egg muffins are highly customizable! Feel free to swap in your favorite vegetables, proteins, or cheeses.
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You can make them ahead of time for meal prep and have a healthy breakfast ready to go all week.
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For a dairy-free version, use dairy-free cheese and milk (like almond or coconut milk).
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To make them spicier, add a bit of diced jalapeño or sprinkle with red pepper flakes before baking.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
Nutrition
- Serving Size: 1 muffin (assuming 12 muffins)
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 195mg