Description
These Breakfast Egg Muffins are mini frittatas baked in a muffin tin with eggs, veggies, cheese, and optional protein. They’re portable, freezer-friendly, and a great way to meal-prep breakfast for the week.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup diced bell pepper
- 1/2 cup chopped spinach or kale
- 1/4 cup chopped onion
- 1/2 cup shredded cheese (cheddar, feta, or mozzarella)
- Salt and pepper, to taste
- Optional: cooked bacon, sausage, or chopped tomatoes
Instructions
- Preheat Oven:
- Preheat to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone cups.
- Mix Ingredients:
- In a large bowl, whisk eggs and milk. Stir in chopped veggies, cheese, and any optional mix-ins. Season with salt and pepper.
- Pour & Bake:
- Divide the mixture evenly among muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, until puffed and set.
- Cool & Store:
- Let cool slightly before removing. Store in the fridge for up to 4 days or freeze for later.
Notes
- Reheat in the microwave for 30–45 seconds.
- Great for using leftover roasted veggies or deli meats.
- Make dairy-free by skipping the cheese and using non-dairy milk.
Nutrition
- Calories: 80 kcal
- Sugar: 1g
- Sodium: 130mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
