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Mini Frittata Muffins: Easy Recipe & Baking Tips

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Healthy and portable mini frittata muffins packed with sautéed vegetables, cheese, and eggs, perfect for breakfast, brunch, or a snack.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped mushrooms
  • 1 cup chopped spinach, packed
  • 8 large eggs
  • 1/4 cup milk (any kind works!)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Pinch of red pepper flakes for a little heat

Instructions

  1. Prepare Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, red bell pepper, and green bell pepper; sauté for 5-7 minutes until softened. Add mushrooms and cook for another 5-7 minutes until browned. Add spinach and cook until wilted (1-2 minutes). Season with salt and pepper, then set aside to cool slightly.
  2. Prepare Egg Mixture: In a large bowl, whisk eggs until light and frothy. Add milk, Parmesan cheese, and cheddar cheese; whisk until well combined. Season with salt, pepper, and red pepper flakes (if using).
  3. Combine and Bake: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Gently fold the cooled vegetable mixture into the egg mixture. Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
  4. Bake for 20-25 minutes, or until the frittatas are set and lightly golden brown. A toothpick inserted into the center should come out clean.
  5. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Cheese Variations: Experiment with different types of cheese, such as Gruyere, mozzarella, or feta.
  • Meat Additions: Add cooked and crumbled bacon, sausage, or ham to the vegetable mixture for a heartier frittata.
  • Herb Infusion: Incorporate fresh herbs like chives, parsley, or dill into the egg mixture for a burst of flavor.
  • Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for a spicy kick.
  • Vegetable Swaps: Feel free to substitute other vegetables, such as zucchini, asparagus, or sun-dried tomatoes.
  • Make it Dairy-Free: Use almond milk or coconut milk instead of regular milk for a dairy-free version.
  • Meal Prep Magic: These frittata muffins are perfect for meal prepping! Store them in an airtight container in the refrigerator for up to 4 days. They can also be frozen for longer storage. Simply reheat them in the microwave or oven when you’re ready to eat.
  • Serving Suggestions: Serve them with a side of fresh fruit or a green salad. Pack them in your lunchbox for a healthy and convenient meal. Serve them as appetizers at your next party. Top them with a dollop of sour cream or Greek yogurt. Enjoy them with a cup of coffee or tea.

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