Description
Frittata egg muffins are fluffy, oven-baked mini omelets packed with vegetables and cheese, perfect for a healthy make-ahead breakfast or snack.
Ingredients
- 8 large eggs
- 60 ml milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 100 g bell peppers, diced
- 50 g onion, finely chopped
- 50 g spinach, chopped
- 80 g shredded cheddar cheese
- Cooking spray or olive oil for greasing
Instructions
- Preheat the oven to 180°C (350°F) and grease a muffin tin.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
- Add bell peppers, onion, spinach, and shredded cheese to the egg mixture.
- Stir gently until evenly combined.
- Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes until the muffins are set and lightly golden on top.
- Remove from the oven and let cool slightly before removing from the pan.
- Serve warm or allow to cool completely for storage.
Notes
- Customize with mushrooms, tomatoes, or cooked turkey.
- Allow muffins to cool before storing to prevent moisture buildup.
- These freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International