Description
These Nutritious Egg Frittata Muffins are a delightful and easy-to-make breakfast or snack. Packed with veggies and cheese, these vegetarian muffins are perfect for meal prep and on-the-go eating.
Ingredients
Units
Scale
Egg Frittata Muffins:
- 6 large eggs
- 2 med-large cremini mushrooms, chopped
- 1/2 red bell pepper, chopped
- 1 cup baby spinach
- 1/2 cup grated gruyere cheese
- 1 Tbsp dried thyme
- Salt and pepper to taste
- Cooking spray (avocado oil spray)
Instructions
- Preheat oven: Preheat oven to 350F.
- Whisk eggs: In a large bowl, whisk eggs together and set aside.
- Chop veggies: Chop mushrooms and bell pepper into small pieces. Add spinach, chopped veggies, cheese, thyme, salt, and pepper to the whisked eggs. Stir until well-combined.
- Prepare muffin pan: Spray a muffin pan with cooking spray. Spoon the egg and veggie mixture evenly into the tins, leaving space at the top.
- Bake: Bake in the oven for 15-20 minutes until cooked. Remove from oven and let cool.
- Serve: Remove muffins from the pan and enjoy immediately or store in an airtight container.
Notes
- Egg muffins will keep for 3-4 days in the fridge or 4 months in the freezer.
- Reheat in the microwave for a quick meal.
- For a dairy-free option, omit cheese or use nutritional yeast.
- Recipe variations: try different greens, veggies, cheeses, or spices.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 190mg
