Description
These Breakfast Egg Muffins, also known as Frittata Muffins, are a delicious and healthy grab-and-go breakfast option. Packed with colorful vegetables, creamy feta cheese, and seasoned perfectly, they bake up fluffy and golden with a rich taste. Perfect for meal prep and customizable with your favorite add-ins, these muffins are ideal for a nutritious start to your day.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Vegetables
- 3/4 cup (120g) finely chopped bell pepper (any color)
- 1/2 cup (75g) finely chopped tomatoes
- 1/2 cup (15g) finely chopped fresh spinach (or kale)
Cheese and Garnishes
- 3/4 cup (100g) crumbled feta cheese
- Optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 375°F (191°C) and generously spray a 12-count muffin pan with nonstick spray. Avoid muffin liners, but if using, spray them well too.
- Mix Egg Base: In a medium bowl with a pour spout, whisk together eggs, milk, salt, pepper, onion powder, and garlic powder until just combined—be careful not to over-mix to avoid excess air incorporation. The mixture will be about 2 cups.
- Fill Muffin Cups with Vegetables and Cheese: Spoon about 2 tablespoons of chopped bell pepper, spinach, and/or other vegetables into each muffin cup, then add 1 tablespoon of feta cheese on top.
- Pour Egg Mixture: Pour the egg mixture into each muffin cup, filling about three-quarters full, just over the vegetables and cheese layer.
- Bake: Bake in the preheated oven for 18–20 minutes until the muffins are puffy and golden brown around the edges. Expect some uneven rising; this is normal.
- Cool and Serve: Remove from oven and cool in the pan for 5 minutes; the muffins will deflate slightly as they cool. Remove from pan and serve immediately or cool completely for storage.
Notes
- These muffins are perfect for healthy grab-and-go breakfast fuel.
- Feel free to customize with different vegetables or cheeses according to preference.
- Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
- For freezing, wrap muffins individually and place in a freezer-safe bag for up to 2 months.
- Reheat from frozen in the microwave for 1-2 minutes or until warmed through.
Nutrition
- Serving Size: 2 muffins
- Calories: 159
- Sugar: 2.8 g
- Sodium: 373 mg
- Fat: 10.4 g
- Saturated Fat: 4.9 g
- Unsaturated Fat: 5.0 g
- Trans Fat: 0 g
- Carbohydrates: 3.9 g
- Fiber: 0.6 g
- Protein: 11.9 g
- Cholesterol: 265 mg
