If you’re looking for a quick, protein-packed breakfast that’s as delicious as it is convenient, these Frittata Egg Muffins are the perfect solution! They’re fluffy, cheesy, and loaded with your favorite veggies, making them a meal-prep dream. Whether you need a grab-and-go breakfast, a post-workout snack, or a healthy addition to brunch, trust me—these muffins will become your new favorite way to enjoy eggs!
Why You’ll Love Frittata Egg Muffins
These little egg muffins are more than just a breakfast—they’re a lifesaver on busy mornings and a fun way to pack in extra protein and veggies. Here’s why you’ll love them:
Versatile: Mix and match your favorite veggies, meats, and cheeses to create endless flavor combinations.
Budget-Friendly: Uses simple, inexpensive ingredients you probably already have in your fridge.
Quick and Easy: Just whisk, pour, and bake—perfect for busy mornings.
Customizable: Add bacon, sausage, spinach, mushrooms, or any other mix-ins you love.
Crowd-Pleasing: Kid-friendly and great for meal prep—everyone will love them!
Ingredients
Ingredients in Frittata Egg Muffins
These simple ingredients come together to make the perfect bite-sized frittatas:
Eggs: The base of the muffins—light, fluffy, and packed with protein.
Milk: Helps keep the eggs creamy and tender.
Cheese: Adds a delicious melty texture and extra flavor. Cheddar, mozzarella, or feta all work great!
Bell Peppers: Adds a pop of color and a slight crunch.
Spinach: A great way to sneak in some extra greens.
Onions: Brings a little sweetness and depth of flavor.
Cooked Bacon or Sausage: (Optional) Adds a savory, smoky taste.
Salt & Pepper: Simple seasonings to enhance all the flavors.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven
Preheat your oven to 375°F and grease a muffin tin with non-stick spray or butter to prevent sticking.
Whisk the Eggs
In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
Prep the Fillings
Chop your veggies and cooked meats into small pieces. If using spinach, sauté it for a minute to remove excess moisture.
Fill the Muffin Cups
Divide the veggies, cheese, and meats evenly into the muffin tin cups, filling each about halfway.
Pour in the Eggs
Carefully pour the egg mixture over the fillings, filling each muffin cup about ¾ full.
Bake to Perfection
Bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top. Let them cool for a few minutes before removing them from the tin.
Serve and Enjoy
Enjoy them warm or store them for later—these muffins are great for meal prep!
Nutrition Facts
Servings: 12 muffins
Calories per serving: 90 kcal
Notes:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Frittata Egg Muffins
These egg muffins are incredibly versatile! Here are some delicious ways to enjoy them:
- With avocado and hot sauce for a fresh, spicy kick.
- Alongside toast or a bagel for a more filling breakfast.
- With a side of fresh fruit for a balanced meal.
- Wrapped in a tortilla for an easy breakfast wrap.
- As a protein-packed snack on the go.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use silicone muffin liners to make removal super easy.
- Let them cool before storing to prevent excess moisture buildup.
- Store in the fridge for up to 4 days or freeze for longer shelf life.
- Reheat in the microwave for 30 seconds for a quick breakfast.
- Try different cheeses like feta or Swiss for a flavor twist.
FAQ’s
1. Can I make these ahead of time?
Yes! These muffins store well in the fridge for 4 days or in the freezer for up to 3 months.
2. How do I prevent them from sticking?
Grease your muffin tin well, or use silicone liners for easy removal.
3. Can I make them dairy-free?
Absolutely! Just leave out the cheese and use a dairy-free milk alternative.
4. What’s the best way to reheat them?
Microwave for 30-40 seconds or warm in the oven at 300°F for a few minutes.
5. Can I use egg whites instead of whole eggs?
Yes! You can substitute whole eggs with egg whites, but the texture will be slightly different.
6. What other veggies can I add?
Mushrooms, tomatoes, zucchini, or even shredded carrots work great!
7. Can I make these without meat?
Of course! Skip the bacon or sausage and load up on extra veggies.
8. How do I keep them from getting watery?
Avoid using too many watery vegetables, like tomatoes, or sauté them first.
9. Can I double the recipe?
Yes! Just use two muffin tins and bake at the same time.
10. Do these taste good cold?
Yes! They’re great cold or at room temperature for a quick snack.
Conclusion
Frittata Egg Muffins are the ultimate make-ahead breakfast—quick, delicious, and packed with protein! Whether you’re meal prepping for the week or looking for a fun new way to enjoy eggs, these little muffins will not disappoint. Give them a try, and you’ll always have a healthy, tasty breakfast ready to go!
Print
Frittata Egg Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
Frittata Egg Muffins are a delicious and nutritious breakfast option, perfect for meal prep. Packed with eggs, cheese, and a variety of vegetables, these bite-sized muffins are easy to customize and great for a grab-and-go meal.
Ingredients
– 8 large eggs
– 1/4 cup milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon garlic powder (optional)
– 1/2 teaspoon onion powder (optional)
– 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
– 1/2 cup diced bell peppers
– 1/2 cup spinach, chopped
– 1/4 cup diced onions
– 1/2 cup cooked and crumbled bacon or sausage (optional)
– Cooking spray or oil for greasing muffin tin
Instructions
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or oil.
2. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
3. Stir in cheese, bell peppers, spinach, onions, and cooked bacon or sausage (if using).
4. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 18-22 minutes, or until the egg muffins are set and slightly golden on top.
6. Allow muffins to cool for a few minutes before removing from the tin.
7. Serve warm, or let them cool completely and store in an airtight container in the fridge for up to 4 days.
8. Reheat in the microwave for 20-30 seconds before serving. Enjoy!
Notes
– Customize by adding your favorite vegetables, meats, or herbs.
– Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
– Use silicone muffin liners for easy removal.
– Great for meal prep—just reheat and enjoy throughout the week!
Nutrition
- Serving Size: 1 muffin
- Calories: 90 kcal
- Sugar: 1g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 120mg