Description
Bite-sized frittatas baked in a muffin tin, customizable with your favorite vegetables and cheeses. Perfect for a quick snack or breakfast on the go.
Ingredients
- 6 eggs
- 1 cup diced vegetables (bell peppers, spinach, onions, tomatoes)
- 1/2 cup shredded cheese (optional; cheddar, feta, or monterey jack)
- 1/4 cup milk (dairy or unsweetened plant milk)
- Salt and pepper to taste
- Olive oil or non-stick spray for greasing the muffin tin
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or non-stick spray.
- In a mixing bowl, whisk together the eggs and milk until combined and slightly frothy. Add the diced vegetables, shredded cheese (if using), salt, and pepper, and stir until evenly distributed.
- Spoon or pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20–25 minutes, or until the muffins are set and slightly golden on top. A toothpick inserted into the center should come out clean.
- Allow to cool for a few minutes before removing from the muffin tin.
- Serve warm, or let cool completely and store in the refrigerator for a quick breakfast or snack.
Notes
Chop vegetables small to prevent excess moisture and help with cooking time. Customize the recipe with various vegetables and seasonings for different flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American