Description
These Frittata Egg Muffins are a quick, versatile, and nutritious breakfast option perfect for meal prep. Packed with eggs, fresh vegetables, cheese, and optional protein like bacon or sausage, they bake up fluffy and flavorful in a convenient muffin tin format. Easy to customize and great for on-the-go, these muffins make a delicious and satisfying start to your day.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/2 cup milk (any kind – whole, skim, almond milk, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup diced bell pepper (any color)
- 1/2 cup spinach, chopped (or other greens like kale)
- 1/4 cup red onion, finely diced
- 1/4 cup diced tomatoes (optional)
Protein (Optional)
- 1/4 cup cooked bacon or sausage, crumbled or diced
For Greasing
- 1 tablespoon olive oil (for greasing the muffin tin)
Instructions
- 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 chop the spinach. If including cooked bacon or sausage, crumble or dice it into small pieces. Set all the vegetables and protein aside.
- Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- Assemble the Muffins: Evenly distribute the diced vegetables, shredded cheese, and optional protein among the muffin tin cups. Pour the egg mixture over the toppings in each cup, filling about 3/4 full. If using diced tomatoes, place a few pieces on top of each muffin for added flavor and color.
- Bake the Egg Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, until the egg muffins are fully set and lightly golden on top. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes. Gently remove them using a knife or spoon. Serve warm immediately or let cool completely before storing for later use.
Notes
- Customize the vegetables and protein to your preference or dietary needs.
- Use non-dairy milk to make the recipe dairy-free if desired.
- These egg muffins keep well in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for about 30 seconds to enjoy warm.
- Ensure the muffins are not overfilled to prevent spilling during baking.
