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Mini Frittata Muffins

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These Mini Frittata Muffins are fluffy, protein-packed, and easy to customize with your favorite veggies, meats, and cheeses. Perfect for meal prep, grab-and-go breakfasts, or brunch!

Ingredients

Scale

Base Ingredients:

  • 6 large eggs
  • ¼ cup milk (or dairy-free alternative)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder (optional)
  • ½ teaspoon Italian seasoning (optional)

Optional Fillings: (Pick your favorites!)

  • ½ cup cheddar cheese, shredded (or feta, mozzarella, or Swiss)
  • ½ cup cooked bacon or sausage, crumbled
  • ½ cup spinach or kale, chopped
  • ½ cup bell peppers, diced
  • ¼ cup mushrooms, diced
  • ¼ cup cherry tomatoes, halved
  • 2 tablespoons green onions or chives, chopped

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 375°F (190°C).
  2. Grease a 12-cup muffin tin with cooking spray or line with silicone liners.

Step 2: Mix the Egg Base

  1. In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and Italian seasoning.

Step 3: Assemble the Frittata Muffins

  1. Divide your favorite fillings evenly among the muffin cups.
  2. Pour the egg mixture over the fillings, filling each cup about ¾ full.

Step 4: Bake

  1. Bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
  2. Let cool for 5 minutes, then remove from the muffin tin.

Step 5: Serve & Enjoy!

  • Serve warm with hot sauce, avocado, or toast.
  • Store in the fridge for up to 4 days or freeze for up to 2 months.

Notes

  • Want dairy-free? Use almond or oat milk and skip the cheese.
  • Need extra protein? Add shredded chicken or turkey.
  • Spice it up: Add red pepper flakes or diced jalapeños.

Find it online: https://ukfinda.com/mini-frittata-muffins/