Egg Muffin Frittatas

Egg Muffin Frittatas are an excellent way to start your day with a burst of flavor and nutrition. I remember the first time I made these—my family loved them! They’re quick to prepare, and you can customize them with whatever vegetables you have on hand. In about 30 minutes, you can have a delicious breakfast ready to go.

These flavorful little muffins are special because they combine the creaminess of eggs with the fresh crunch of veggies. They’re perfect for busy mornings or lazy brunches, and they appeal to everyone from health-conscious eaters to those just looking for a tasty bite.

Why you’ll love egg muffin frittatas

• Quick and easy to make.
• Packed with nutritious ingredients.
• Perfect for meal prep or freezing.
• Versatile with your favorite add-ins.
• Minimal dishes to clean afterward.

What ingredients do I need for egg muffin frittatas?

• 6 large eggs
• 1 cup chopped spinach
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• Cooking spray or olive oil for greasing

Ingredient notes & swaps

• Eggs: They are essential for the base; some use egg whites for a lighter option.
• Vegetables: Feel free to swap in your favorites, such as broccoli or zucchini.
• Cheese: Optional for a creamier texture; use dairy-free alternatives for a non-dairy version.

How do I make egg muffin frittatas step-by-step?

Making egg muffin frittatas is simple. Start by preheating your oven and preparing the muffin tin. In just six steps, you’ll have a tasty breakfast ready to go.

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
2. In a large bowl, whisk together the eggs, then season with salt and pepper.
3. Stir in the chopped spinach, bell peppers, onions, and cheese if using.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.
5. Bake in the preheated oven for 15-20 minutes or until the muffins are set and golden.
6. Allow to cool slightly before removing them from the tin.
7. Store leftovers in an airtight container in the refrigerator.

Pro Tip: For a fluffier texture, whisk the eggs well to incorporate air.

Visual doneness cues: Look for the tops to be lightly puffed and just golden, and a toothpick inserted should come out clean.

How should I serve it?

Egg muffin frittatas can be served warm or at room temperature. They’re perfect on their own or paired with a fresh salad for a light meal. Add a dollop of hot sauce or a sprinkle of fresh herbs for an extra kick.

Can I make it ahead? How do I store and reheat it?

Absolutely! Egg muffin frittatas are perfect for meal prepping. They can be stored in an airtight container in the refrigerator for up to four days. Just reheat them in the microwave for about 30 seconds or until warm. For longer storage, freeze them for up to two months, wrapping them individually.

How do I fix common issues?

If your egg muffin frittatas turn out dry, ensure you’re not overcooking them. If they’re bland, adjust seasoning to taste or incorporate a flavorful cheese. For soggy muffins, make sure to thoroughly drain any vegetables you add or bake a bit longer until set.

What variations can I try?

You can easily customize egg muffin frittatas! Try adding cooked bacon or sausage for heartiness, or mix in different veggies like mushrooms or kale. Different cheeses like feta or goat cheese can add a unique flavor twist.

FAQs

Can I use egg substitutes for this recipe?
Yes, you can use egg substitutes such as flax eggs, but the texture may be slightly different.

How can I make these vegetarian?
Simply skip meat-based ingredients and load them up with a variety of fresh veggies.

Can I store these in the freezer?
Definitely! They freeze well. Just make sure to let them cool completely before wrapping in plastic wrap and placing in a freezer-safe bag.

Egg Muffin Frittatas

Egg Muffin Frittatas are a quick and nutritious breakfast option that can be customized with your favorite vegetables and served warm or at room temperature.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 muffins

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main ingredients

• 6 large eggs 6 large eggs Essential for the base; egg whites can be used for a lighter option.
• 1 cup 1 cup chopped spinach Feel free to swap in your favorite veggies.
• 0.5 cup 1/2 cup diced bell peppers Use any color of bell pepper.
• 0.5 cup 1/2 cup diced onions Optional; can use different onion varieties.
• 0.5 cup 1/2 cup shredded cheese Optional; can use dairy-free alternatives.
• to taste Salt and pepper Adjust seasoning as needed.
• as needed Cooking spray or olive oil for greasing Use to prevent sticking.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
2. In a large bowl, whisk together the eggs, then season with salt and pepper.
3. Stir in the chopped spinach, bell peppers, onions, and cheese if using.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.
5. Bake in the preheated oven for 15-20 minutes or until the muffins are set and golden.
6. Allow to cool slightly before removing them from the tin.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. They can be reheated in the microwave for about 30 seconds or until warm. For longer storage, freeze them for up to two months. For a fluffier texture, whisk the eggs well to incorporate air.