Description
Start your day with these quick, protein-packed Mini Frittata Muffins, a healthy snack or breakfast idea perfect for meal prep and busy mornings. These easy-to-make muffin tin eggs are loaded with vegetables, eggs, and cheese, making them a favorite among both kids and adults. Whether you’re looking for breakfast ideas, an easy recipe for brunch, or food ideas for the week, these mini frittatas are a winner.
Ingredients
8 large eggs
1/3 cup milk
1/2 cup diced bell peppers
1/2 cup chopped broccoli florets
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil or nonstick cooking spray, for greasing
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or cooking spray.
2. Dice bell peppers and chop broccoli into small pieces. Steam broccoli lightly if desired.
3. In a large bowl, whisk together eggs, milk, salt, and pepper until combined and frothy.
4. Evenly distribute the chopped veggies into the muffin cups.
5. Sprinkle cheddar cheese over the vegetables.
6. Pour the egg mixture over each cup, filling about 3/4 full.
7. Bake for 18-22 minutes until the muffins are set and lightly golden.
8. Let cool slightly before removing from the muffin tin. Serve warm or store for later.
Notes
Use silicone muffin molds for easier removal.
Add cooked bacon or sausage for a meatier version.
Swap cheddar for feta, Swiss, or your favorite cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 165mg
Keywords: quick breakfast, muffin tin eggs, egg muffins, easy recipe, healthy snack, breakfast ideas, low carb