Description
These Mini Frittata Muffins with Feta, Bell Peppers, and Spinach are light, fluffy, and bursting with Mediterranean flavors. Perfect for meal prep, a healthy breakfast, or a quick protein-packed snack, they are gluten-free, low-carb, and easy to customize. Enjoy them warm, cold, or on the go!
Ingredients
Scale
- 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.
Notes
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
- Reheat: Microwave for 30 seconds or warm in a 300°F (150°C) oven for 5 minutes.
- Customization: Add mushrooms, sun-dried tomatoes, or cooked turkey sausage for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-inspired