Mini Frittata Muffins

These Mini Frittata Muffins are a protein-packed, delicious, and versatile breakfast option, perfect for meal prep or on-the-go mornings! Made with eggs, cheese, and your favorite mix-ins like vegetables, bacon, or sausage, they’re an easy, healthy way to start your day.

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 25 minutes.
• Customizable – Add your favorite meats, veggies, or cheese.
• Perfect for Meal Prep – Make ahead and store for busy mornings.
• Keto & Low-Carb Friendly – Great for a protein-packed breakfast.
• Portable & Bite-Sized – Perfect for kids, lunchboxes, or snacks!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base Ingredients:

• Eggs
• Milk (or heavy cream for extra creaminess)
• Salt & black pepper
• Garlic powder (optional)
• Cheese (cheddar, feta, mozzarella, or Parmesan)

Optional Mix-Ins:

• Cooked bacon or sausage (crumbled)
• Bell peppers (diced)
• Spinach or kale (chopped)
• Mushrooms (sliced)
• Cherry tomatoes (halved)
• Green onions (chopped)

Directions

Step 1: Preheat & Prep

1. Preheat Oven – Set to 375°F (190°C).
2. Grease Muffin Tin – Lightly grease a 12-cup muffin tin with oil or cooking spray.

Step 2: Mix the Egg Base

1. Whisk Eggs & Milk – In a large bowl, whisk eggs, milk, salt, black pepper, and garlic powder.
2. Add Cheese & Mix-Ins – Stir in cheese and any desired mix-ins.

Step 3: Fill & Bake

1. Pour into Muffin Cups – Fill each muffin cup about ¾ full with the egg mixture.
2. Bake – Bake for 18-20 minutes, until the frittatas are set and slightly golden.
3. Cool Slightly – Let cool for 5 minutes before removing from the tin.

Step 4: Serve & Enjoy

• Serve warm, or store for later and reheat as needed!

Servings and Timing

• Servings: 12 mini frittatas
• Prep Time: 5 minutes
• Cook Time: 20 minutes

Variations

• Mediterranean Frittata – Feta, spinach, tomatoes, and olives.
• Meat Lovers – Bacon, sausage, and ham.
• Veggie Delight – Mushrooms, bell peppers, and zucchini.
• Spicy Kick – Add jalapeños and pepper jack cheese.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months; thaw in the fridge before reheating.
• Reheating: Microwave for 30 seconds, or bake at 350°F for 5 minutes.

FAQs

Can I make these dairy-free?

Yes! Use dairy-free cheese and almond milk or skip the milk.

Do I need to cook the vegetables first?

For watery veggies (mushrooms, zucchini), sauté them first to prevent sogginess.

Can I use egg whites instead of whole eggs?

Yes! Use 10 egg whites instead of whole eggs.

How do I keep them from sticking?

Use non-stick spray or silicone muffin liners.

Can I make these ahead of time?

Yes! They’re perfect for meal prep and can be stored in the fridge or freezer.

What’s the best cheese to use?

Cheddar, feta, mozzarella, or Swiss all work well!

Can I add potatoes?

Yes, but use pre-cooked diced potatoes or hash browns.

How do I make these extra fluffy?

Whisk the eggs well and use full-fat dairy.

Can I use a mini muffin tin?

Yes! Reduce the baking time to 10-12 minutes.

What can I serve with these?

Pair with toast, avocado, or fresh fruit for a complete meal.

Conclusion

These Mini Frittata Muffins are the ultimate easy, customizable, and delicious breakfast or snack. Whether you prep them for busy mornings or serve them fresh, they’re a guaranteed hit. Try them today and enjoy a protein-packed, flavorful bite!

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