Description
These easy, protein-packed frittata muffins are perfect for meal prep, breakfast on the go, or a healthy snack. Loaded with eggs, cheese, and your favorite veggies, they’re completely customizable!
Ingredients
Scale
Base Ingredients:
- 6 large eggs
- 1/4 cup milk (or heavy cream for a richer texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Filling Options (Choose Your Favorites!)
- 1/2 cup shredded cheese (cheddar, mozzarella, feta, or Parmesan)
- 1/2 cup cooked bacon, sausage, or ham, diced
- 1/2 cup bell peppers, diced
- 1/2 cup spinach or kale, chopped
- 1/4 cup green onions, chopped
- 1/4 cup mushrooms, diced
For Topping:
- Extra cheese
- Fresh herbs (parsley or chives)
Instructions
Prepare the Muffins:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
Assemble & Bake:
- Divide your chosen fillings evenly into each muffin cup.
- Pour the egg mixture over the fillings, filling each cup about ¾ full.
- Sprinkle extra cheese on top if desired.
- Bake for 18–20 minutes, until the eggs are set and slightly golden.
Serve & Store:
- Let cool for 5 minutes, then remove from the muffin tin.
- Serve warm or store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds.
Notes
- Make it dairy-free: Use almond or oat milk and skip the cheese.
- For a spicy kick: Add chopped jalapeños or a dash of hot sauce.
- Freeze for later: Store in a freezer-safe bag for up to 2 months.