Frittata Muffins Recipe
Imagine this: fluffy eggs, crispy bacon, hash browns, and cheese, all baked together in little muffin shapes. These Frittata Muffins are like mini frittatas that you can hold in your hand. They're perfect for a fast and tasty breakfast. Plus, they're packed with protein to keep you feeling full. Just grab one on your way out the door and you're all set!
Equipment
- Medium bowl
- Whisk or fork
- Oven
- Muffin pan with 12 slots
Ingredients
- 8 Big eggs
- 1/3 cup Whole milk or half-and-half or any milk you like
- 1/4 tsp Salt
- 1/4 tsp Black pepper the freshly ground one is best!
- 1/4 tsp Onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup finely chopped Bell pepper pick any color you like
- 1/2 cup finely chopped Tomatoes
- 1/2 cup finely chopped fresh Spinach you can use kale too!
- 3/4 cup Crumbled feta cheese
- Chopped parsley or chives grated parmesan cheese, or red pepper flakes Optional toppings
Instructions
- First, turn on your oven to 375°F (191°C). Then, get a muffin pan with 12 slots and spray it well with nonstick spray. If you're using muffin liners, spray those too!
- In a medium bowl, mix together the eggs, milk, salt, pepper, onion powder, and garlic powder until everything is mixed but not too much – we don't want too much air in there. You'll have about 2 cups of mixture.
- Now, let's fill up those muffin cups! Put about 2 tablespoons of chopped bell pepper, spinach, or any other stuff you like into each cup. Then, sprinkle 1 tablespoon of cheese on top of each.
- Pour your egg mixture into each muffin cup, filling them about 3/4 full. It might look a bit full, but don't worry – they'll puff up while baking.
- Pop the muffin pan into the oven and bake for 18–20 minutes until they're nice and golden brown around the edges. They'll rise up while baking, and if they look a bit uneven, that's totally okay.
- Once they're done, take the muffin pan out of the oven and let them cool for about 5 minutes. They'll deflate a bit as they cool, but they'll still taste great!
- Finally, take your egg muffins out of the pan and serve them up right away, or let them cool completely and store them in the fridge or freezer. If you're feeling fancy, sprinkle on some optional garnishes before serving.
Notes
- If you want to get ahead, you can mix up the egg mixture (step 2), cover it, and keep it in the fridge for up to 2 days before using it. You can also put together the egg muffins up to step 4, cover them loosely, and leave them in the fridge overnight. Then, bake them in the morning. But, honestly, they taste the best when you make the mixture and bake the muffins right away.
- Got leftovers? No worries! Just cover them up and put them in the fridge. They'll stay good for up to 5 days.
- Need to reheat your egg muffins? Easy! Wrap or cover them with a damp paper towel and heat them in the microwave for 20–30 seconds, or until they're warm. Just be careful not to heat them for too long, or they might get a bit rubbery. And nobody likes rubbery eggs!