Best Frittata Egg Muffins (Print Version)
Savory egg muffins with vegetables and cheese, ideal for a nutritious start or snack anytime.
# What You Need:
→ Eggs and Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/3 cup grated Parmesan cheese
→ Vegetables
05 - 1 cup baby spinach, chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/2 cup cherry tomatoes, quartered
08 - 1/3 cup red onion, finely chopped
→ Herbs & Seasoning
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon dried Italian herbs
→ Oils
12 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick cooking spray.
02 - Heat olive oil in a skillet over medium heat. Add red onion and bell pepper; cook 3–4 minutes until softened. Stir in spinach and cook 1 minute until wilted. Remove from heat and cool slightly.
03 - In a large bowl, whisk together eggs, milk, salt, pepper, and Italian herbs until fully combined.
04 - Fold in cheddar cheese, Parmesan, sautéed vegetables, and cherry tomatoes until evenly distributed.
05 - Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18–20 minutes, or until the muffins are puffed and set in the center.
07 - Let cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Insider Tips:
01 -
- They are basically a complete breakfast in a neat little package that you can grab with one hand
- My toddler who refuses vegetables somehow eats spinach and peppers without complaint in these
02 -
- Overfilling the cups causes spillage and makes removal difficult so stick to three quarters full
- Let the sautéed vegetables cool slightly before adding them to the eggs so they do not start cooking the eggs prematurely
03 -
- Invest in a good muffin tin with a nonstick coating to save yourself scrubbing time later
- Whisk the eggs thoroughly until no streaks of white remain for the most uniform texture