Description
These Frittata Egg Muffins are a delicious, protein-packed breakfast or snack option made with eggs, cheese, fresh vegetables, and optional cooked bacon or sausage. Baked in a muffin tin, they are convenient, easy to make, and perfect for meal prepping or on-the-go eating.
Ingredients
Scale
Main Ingredients
- 8 large eggs
- 1/2 cup milk (any kind – whole, skim, almond milk, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
Vegetables
- 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
- 1/4 cup cooked bacon or sausage (optional, for added protein)
Other
- 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 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
- Feel free to customize the veggies and protein to your liking or based on what you have available.
- Use any type of milk you prefer or have on hand.
- These egg muffins can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Reheat in the microwave for 30-60 seconds before serving.
- To make this recipe vegetarian, simply omit the bacon or sausage.
