Description
These Frittata Egg Muffins are a delicious, protein-packed breakfast option that’s easy to prepare and perfect for meal prep. Loaded with vegetables, cheese, and optional meats like bacon or sausage, these savory muffins bake quickly in the oven, making them a convenient and nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 8 large eggs
- 1/2 cup milk (whole, skim, almond milk, or any preferred type)
- 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 chopped spinach (or kale)
- 1/4 cup finely diced red onion
- 1/4 cup diced tomatoes (optional)
Optional Protein
- 1/4 cup cooked bacon or sausage, crumbled or diced
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 sticking.
- Prepare the Vegetables: Dice the bell pepper, red onion, and chop the spinach. If using bacon or sausage, crumble or dice into small pieces. Set aside.
- Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and smooth.
- Assemble the Muffins: Evenly divide the diced vegetables, shredded cheese, and optional meat among the muffin cups. Pour the egg mixture over the toppings, filling each cup about 3/4 full. Add a few pieces of diced tomato on top if using.
- Bake the Egg Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are fully set and lightly golden. Insert a toothpick in the center—if it comes out clean, they are done.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before gently lifting them out with a knife or spoon. Serve immediately or cool completely before storing.
Notes
- Feel free to swap vegetables according to your preference or seasonality.
- Using almond milk or another non-dairy milk makes this recipe dairy-friendly.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for meal prep.
- Reheat in the microwave for about 30 seconds before serving.
- For a vegetarian version, omit the bacon or sausage.
