Frittata Muffins Recipe: Easy and Healthy Morning Delight!

Frittata egg muffins are a great breakfast or snack you can take with you. They’re light, fluffy, and full of veggies. Plus, they’re super easy to make with just one bowl, so clean-up is simple. Make a batch at the start of the week, and you can heat one in the microwave or toaster oven whenever you want.

The best part? You can mix in any veggies and seasonings you like. You can even add shredded cheese. These breakfast egg muffins are healthy, tasty, and perfect for meal prep. Cook them ahead, store them in the fridge, and grab one whenever you need a quick, healthy meal!

Frittata Muffins Recipe

Frittata Muffins Recipe

Imagine this: fluffy eggs, crispy bacon, hash browns, and cheese, all baked together in little muffin shapes. These Frittata Muffins are like mini frittatas that you can hold in your hand. They're perfect for a fast and tasty breakfast. Plus, they're packed with protein to keep you feeling full. Just grab one on your way out the door and you're all set!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 7
Calories 165 kcal

Equipment

  • Medium bowl
  • Whisk or fork
  • Oven
  • Muffin pan with 12 slots

Ingredients
  

  • 8 Big eggs
  • 1/3 cup Whole milk or half-and-half or any milk you like
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper the freshly ground one is best!
  • 1/4 tsp Onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup finely chopped Bell pepper pick any color you like
  • 1/2 cup finely chopped Tomatoes
  • 1/2 cup finely chopped fresh Spinach you can use kale too!
  • 3/4 cup Crumbled feta cheese
  • Chopped parsley or chives grated parmesan cheese, or red pepper flakes Optional toppings

Instructions
 

  • First, turn on your oven to 375°F (191°C). Then, get a muffin pan with 12 slots and spray it well with nonstick spray. If you’re using muffin liners, spray those too!
  • In a medium bowl, mix together the eggs, milk, salt, pepper, onion powder, and garlic powder until everything is mixed but not too much – we don’t want too much air in there. You’ll have about 2 cups of mixture.
  • Now, let’s fill up those muffin cups! Put about 2 tablespoons of chopped bell pepper, spinach, or any other stuff you like into each cup. Then, sprinkle 1 tablespoon of cheese on top of each.
  • Pour your egg mixture into each muffin cup, filling them about 3/4 full. It might look a bit full, but don’t worry – they’ll puff up while baking.
  • Pop the muffin pan into the oven and bake for 18–20 minutes until they’re nice and golden brown around the edges. They’ll rise up while baking, and if they look a bit uneven, that’s totally okay.
  • Once they’re done, take the muffin pan out of the oven and let them cool for about 5 minutes. They’ll deflate a bit as they cool, but they’ll still taste great!
  • Finally, take your egg muffins out of the pan and serve them up right away, or let them cool completely and store them in the fridge or freezer. If you’re feeling fancy, sprinkle on some optional garnishes before serving.

Notes

  • If you want to get ahead, you can mix up the egg mixture (step 2), cover it, and keep it in the fridge for up to 2 days before using it. You can also put together the egg muffins up to step 4, cover them loosely, and leave them in the fridge overnight. Then, bake them in the morning. But, honestly, they taste the best when you make the mixture and bake the muffins right away.
  • Got leftovers? No worries! Just cover them up and put them in the fridge. They’ll stay good for up to 5 days.
  • Need to reheat your egg muffins? Easy! Wrap or cover them with a damp paper towel and heat them in the microwave for 20–30 seconds, or until they’re warm. Just be careful not to heat them for too long, or they might get a bit rubbery. And nobody likes rubbery eggs!

Nutrition Facts:

NutritionValue
Calories165 kcal
Carbohydrates2g
Protein11g
Fat13g
Saturated Fat5g
Cholesterol135mg
Sugar3g
Calcium140mg
Iron1mg

Why Do My Egg Muffins Taste Wet?

Why Do My Egg Muffins Taste Wet?

If your egg muffins are too wet, it might be because you added too many veggies or didn’t bake them long enough. Veggies release water as they cook, making the muffins soggy. And if they’re not baked all the way through, they won’t set properly and can end up wet.

Can I Make These in a Mini Muffin Pan?

Yep! You can make mini egg muffins for snacks or appetizers. Just chop your veggies really small and use a mini muffin pan. Keep the oven temperature the same but bake them for about 10 minutes since they’re smaller.

Why Do My Egg Muffins Deflate?

Don’t worry if your egg muffins shrink after baking. It’s normal! When eggs bake, they puff up because of air bubbles. But when they cool down, those bubbles shrink, making the muffins deflate. It’s just how eggs work and doesn’t change how tasty they are!

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