Description
Mini Frittata Muffins are a quick and tasty breakfast option packed with protein and vegetables.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup red bell pepper, finely diced
- 1/2 cup fresh spinach, chopped
- 1/4 cup onion, finely chopped
- 1/2 cup cooked bacon, crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or cooking spray
Instructions
- Preheat oven to 375°F. Lightly grease a 12-cup muffin pan with cooking spray or olive oil.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add the cheddar cheese, bell pepper, spinach, onion, and cooked bacon.
- Season with garlic powder, salt, and black pepper. Stir until evenly combined.
- Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
- Remove from the oven and let cool for 5 minutes.
- Carefully loosen the edges with a small knife and remove the frittata muffins from the pan.
- Serve warm or allow to cool completely before storing.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- They can also be frozen for up to 3 months.
- Feel free to customize the ingredients with your favorite vegetables or meats.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg