Frittata Egg Muffins (3 Ways)
A delicious, no-fuss breakfast made with simple ingredients and baked into portable protein-packed muffins.
Base Ingredients
10 large eggs
¼ cup milk (any kind)
Salt & pepper, to taste
1 tbsp olive oil (for greasing the muffin pan)
Flavor Variations
1️⃣ Veggie & Cheese
½ cup chopped spinach
¼ cup diced bell peppers (any color)
¼ cup diced tomatoes (seeds removed)
½ cup shredded cheddar or mozzarella
2️⃣ Ham & Cheddar
½ cup diced cooked ham
½ cup shredded cheddar cheese
2 tbsp sliced green onions
3️⃣ Mushroom & Feta
½ cup chopped mushrooms (lightly sautéed)
¼ cup crumbled feta cheese
1 tbsp chopped parsley
(You can mix and match or create your own combinations!)
Instructions
- Prepare the Egg Mixture
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Set aside.
- Prepare the Muffin Pan
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Fill the Muffin Cups
- Divide the fillings into the muffin cups (about 2–3 tbsp per cup).
Row 1: Veggie & Cheese
Row 2: Ham & Cheddar
Row 3: Mushroom & Feta
- Pour the egg mixture over the fillings, filling each cup about ¾ full.
- Bake
Bake for 18–22 minutes or until the muffins are puffed, set, and lightly golden on top.
- Serve & Store
Cool for 5 minutes before removing from the pan.
Serve fresh, or store in the fridge for 4–5 days.
Reheat in the microwave for 20–30 seconds.
They also freeze well for up to 2 months!