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Mini Frittata Muffins

Delicious Mini Frittata Muffins for Easy Meal Prep

These Mini Frittata Muffins are a versatile and easy way to use leftover veggies, perfect for meal prep and enjoyed any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 6 large eggs
  • ¼ cup milk or cream Use milk for a lighter option.
  • Salt Adjust to your taste.
  • Pepper Freshly ground works best.
For the Filling
  • 1 cup chopped vegetables Use your favorite veggies or whatever you have on hand.
  • ½ cup grated or crumbled cheese Mozzarella or feta are great choices.
  • ¼ cup pre-cooked meat Optional; bacon or sausage work beautifully.

Equipment

  • Muffin tin
  • Mixing Bowl
  • whisk
  • Ladle

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, whisk together eggs and milk or cream, seasoning with salt and pepper.
  3. Chop your favorite vegetables into small pieces, aiming for about 1 cup.
  4. Fold chopped vegetables, cheese, and optional meat into the egg mixture.
  5. Divide the mixture evenly among the greased muffin cups, filling each about three-quarters full.
  6. Bake for 18-22 minutes until puffed and golden, and a toothpick comes out clean.
  7. Let cool for a few minutes before serving; add herbs or cheese if desired.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 2gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 180mgSodium: 150mgPotassium: 150mgSugar: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Mini Frittata Muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for 3 months. Reheat in the microwave or a 350°F oven.

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