I love me a quick breakfast, & these frittata muffins are easy, healthy, and really simple to make.
They combine fresh veggies, eggs (but I cool it on the yolks to save some calories) and if you like, you can add some sausage to them for a little added protein.
At the bottom of this post we’ll give you tons of ideas on how to personalize your own mini frittatas!
What is a frittata? And how do you make it into a muffin?
Basically, a crustless quiche with vegetables, meats and cheeses! ‘Frittata’ is an Italian word that roughly translates to ‘fried’. We make ours in a cupcake pan.
To start, wash & prep your veggies. I used zucchini, chives, cherry tomatoes, and spinach. I also had some pre-cooked sausage so I threw that in a few of them as well.
After chopping your vegetables, mix the chopped veggies in with the egg mixture. Make sure you spray the muffin pan really well. You can use cupcake liners- but I recommend spray those as well as the egg mixture tends to be sticky. Season them with salt and pepper if you desire, baked and enjoy…thats how easy these are!
The best thing about these egg muffins is how customizable they are. You can add plenty of ingredients (or whatever you have on hand). A few ideas:
Cheese: Cheddar, gruyere, shredded mozzarella, fresh mozzarella, goat cheese, even blue cheese would be delicious.
Vegetables: Red bell pepper, yellow bell pepper, green bell pepper, mushrooms, portobello mushrooms, corn, eggplant, avocado, potatoes (or frozen hash browns), onions, asparagus, kale, broccoli, cauliflower, sweet potatoes.
Protein: Sausage, ham, turkey, leftover rotisserie chicken, bacon.
Herbs/Spices: Basil, garlic, parsley, cilantro, paprika, red chili flakes, oregano.
- How long do these keep for?
- These frittata muffins keep for up to 3 days in the fridge.
- How do I eat them? Cold or warm?
- They are delicious either way! If you want to reheat them, place them in a paper towel and microwave for 30 seconds.
- What other egg recipes do you recommend?
- How did you calculate the nutrition?
- One of these babies does not fill me up. I have 2-3, so each serving is based on having 3 frittata muffins.
Hope you enjoy these frittata bites! – Kathi and Rachel
A delicious, easy and healthy snack or breakfast.
- 8 eggs
- 1/2 cup milk % of your liking
- 1 cup chopped zucchini
- 1/2 cup chopped fresh spinach
- 3/4 cup halfed cherry tomatoes
- chopped chives to garnish
- salt and pepper to taste
Preheat oven to 350 degress.
In a large mixing bowl, whisk eggs and milk. Add salt and pepper to your liking.
Add chopped zucchini, spinach, and cherry tomatoes. Mix well to incorporate.
Liberally spray muffin tin with nonstick spray. Divide mixture into 10-12 muffins (roughly 1/2 cup. Garnish with chives, and more salt/pepper if desired.
Bake for 20 minutes or until egg is cooked all the way through and top is golden brown.