Description
Egg Muffin Frittatas are a convenient, protein-packed breakfast option perfect for meal prep. These mini frittatas are baked in a muffin tin and filled with a variety of vegetables and cheese, making them customizable to your taste. They’re easy to make, store well, and are ideal for busy mornings.
Ingredients
– 6 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 3/4 cup chopped spinach
– 1/2 cup diced red bell pepper
– 8 cherry tomatoes, quartered
– 1/2 cup finely sliced shallots
– 1/2 cup crumbled feta cheese
– Oil spray, for greasing muffin tin
Instructions
1. Preheat oven to 350°F (180°C). Spray a 6-cup non-stick muffin tin with oil.
2. In a bowl, whisk together eggs, salt, and pepper.
3. Stir in chopped spinach, red bell pepper, cherry tomatoes, shallots, and crumbled feta.
4. Divide the mixture evenly among the prepared muffin cups.
5. Bake for 20 minutes, or until the tops are light golden and the centers spring back when touched.
6. Serve immediately, or allow to cool and store in an airtight container in the refrigerator for up to 4 days.
Notes
– For variety, substitute or add other vegetables like mushrooms, zucchini, or onions.
– These frittatas can be frozen for up to 3 months. Reheat in the microwave for a quick breakfast.
– Ensure vegetables are chopped finely to ensure even cooking.
Nutrition
- Serving Size: 1muffin
- Calories: 163kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 186mg