These mini frittata muffins are a delightful and nutritious way to enjoy breakfast or brunch. Packed with protein-rich eggs, flavorful feta, and fresh vegetables like bell peppers, onions, and spinach, they make a convenient, grab-and-go breakfast option. Baked in a muffin tin, these frittata muffins are perfectly portioned and easy to customize with your favorite add-ins. Perfect for meal prep, they can be stored in the fridge and enjoyed throughout the week!
Ingredients
- 10 large eggs
- 3 tablespoons milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell peppers, finely diced
- 1/2 cup yellow onions, finely diced
- 1/2 cup spinach, finely diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin pan or line it with silicone muffin cups for effortless removal.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (or cream), salt, and black pepper until the mixture is well combined and slightly frothy.
- Add the Vegetables and Cheese: Gently fold in the crumbled feta cheese, diced bell peppers, onions, and spinach, mixing until the ingredients are evenly distributed.
- Fill the Muffin Tin: Pour the egg mixture into the prepared muffin cups, filling each cup about 3/4 full. The frittatas will puff up slightly as they bake.
- Bake the Frittata Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittatas are set and lightly golden on top.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before removing them. Serve warm, or allow them to cool completely before storing in an airtight container in the refrigerator.
Conclusion
These mini frittata muffins are a delicious and versatile way to start your day. With creamy feta, fresh veggies, and a light egg base, they’re easy to prepare and perfect for busy mornings or meal-prep routines. Enjoy them as a portable breakfast, snack, or even a light lunch!
Mini Frittata Muffins with Feta, Bell Peppers, and Spinach
Protein-packed mini frittata muffins with feta,bell peppers, and spinach, perfect for a quick and healthy breakfast or snack.
Ingredients
- 10 large eggs
- 3 tablespoons milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese crumbled
- 1/2 cup bell peppers finely diced
- 1/2 cup yellow onions finely diced
- 1/2 cup spinach finely diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin pan or line it with silicone muffin cups for effortless removal.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (or cream), salt, and black pepper until the mixture is well combined and slightly frothy.
- Add the Vegetables and Cheese: Gently fold in the crumbled feta cheese, diced bell peppers, onions, and spinach, mixing until the ingredients are evenly distributed.
- Fill the Muffin Tin: Pour the egg mixture into the prepared muffin cups, filling each cup about 3/4 full. The frittatas will puff up slightly as they bake.
- Bake the Frittata Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the frittatas are set and lightly golden on top.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before removing them. Serve warm, or allow them to cool completely before storing in an airtight container in the refrigerator.