Mini Frittata Muffins

$- 6 large eggs - 1 cup milk (or plant-based milk) - 1 cup spinach, chopped - 1/2 cup bell peppers, diced - 1/2 cup cherry tomatoes, halved - 1/2 cup shredded cheese (cheddar or mozzarella) - 1/4 cup red onion, finely chopped - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Cooking spray or oil for greasing the muffin tin Creating mini frittata muffins is easy and fun. These muffins pack nutrition and taste. You can mix and match ingredients based on what you have. Eggs form the base, and they provide protein. Milk adds creaminess and helps the muffins rise. Spinach gives a nice green color and nutrients. Bell peppers add crunch and sweetness. Cherry tomatoes burst with flavor, making each bite exciting. Cheese brings richness and melty goodness. Red onion adds a sharp taste, balancing the dish. Don’t forget the seasonings! Salt and pepper enhance all the flavors. Garlic powder brings a savory kick, while oregano adds an Italian touch. Grease your muffin tin well. This helps the muffins slide out easily. In this recipe, you will find a great balance of flavors. This is the heart of the dish. You can find the Full Recipe in the previous section for a complete guide. - Calories: 90 per muffin - Protein: 6g - Fats: 5g - Carbohydrates: 6g These muffins are nutrient-dense and perfect for breakfast. They keep you full and energized. Plus, they are easy to make ahead of time. Enjoy them fresh or reheat for later. First, preheat your oven to 350°F (175°C). This is key for even baking. While the oven heats up, grab a muffin tin and grease it with cooking spray or oil. This helps the muffins come out easily. Next, take a large mixing bowl. In that bowl, whisk together 6 large eggs and 1 cup of milk until smooth. Make sure there are no lumps. This mix will be the base of your frittata muffins. Now, it’s time to amp up the flavor. Add salt and pepper to taste, along with 1 teaspoon of garlic powder and 1 teaspoon of dried oregano. Stir well to combine these seasonings into the egg mixture. Then, fold in the veggies and cheese. Add 1 cup of chopped spinach, 1/2 cup of diced bell peppers, 1/2 cup of halved cherry tomatoes, 1/2 cup of shredded cheese, and 1/4 cup of finely chopped red onion. Mix these ingredients gently to avoid breaking the eggs. Once everything is mixed, pour the egg mixture evenly into the muffin tin. Fill each cup about 3/4 full. This allows space for the muffins to puff up while baking. Place the muffin tin in the preheated oven. Bake for 18 to 20 minutes. Keep an eye on them! They should puff up and look golden. To check for doneness, insert a toothpick in the center of a muffin. If it comes out clean, they are ready. After baking, remove the tin from the oven. Let the muffins cool in the tin for 5 minutes. This makes them easier to handle. Then, transfer them to a wire rack to cool completely. This step helps keep them from getting soggy. For the full recipe, check out the details above. Enjoy your mini frittata muffins warm or at room temperature! To make the best mini frittata muffins, you must evenly distribute vegetables and cheese. This helps each muffin have the same great taste. To do this, mix all ingredients well before pouring them into the muffin tin. Use a spatula to fold in your veggies gently. This keeps them whole and colorful. To avoid overcooked frittata muffins, watch the baking time closely. Check them at 18 minutes. A toothpick should come out clean when they are done. If not, bake for another minute or two. Overbaking can make them dry, so keep an eye on them. Mini frittata muffins pair well with fresh fruit, toast, or yogurt. They make a great breakfast or snack. You can add a side salad for lunch too. Serve them warm or at room temperature for the best flavor. You can garnish with fresh herbs like parsley or chives. This adds color and taste, making them look even more inviting. {{image_2}} You can easily switch up the veggies in your mini frittata muffins. Here are some great ideas: - Zucchini, grated - Mushrooms, diced - Broccoli, chopped - Kale, shredded These choices add color and taste, making your muffins more fun. When it comes to cheese, you have options too. Each cheese brings a unique flavor: - Feta adds a salty kick - Goat cheese is creamy and tangy - Pepper jack gives a spicy twist Feel free to mix and match. These swaps keep your breakfasts exciting! Herbs and spices can change the taste of your mini frittata muffins. Try these: - Basil for a fresh touch - Thyme for earthy notes - Cumin for a warm flavor Adding protein enhances your muffins. Here are some tasty options: - Diced ham for a classic combo - Cooked sausage for heartiness - Crumbled bacon for a smoky taste These ideas let you create many flavor profiles. Enjoy the process of experimenting! To keep your mini frittata muffins fresh, store them in an airtight container. They last in the fridge for up to four days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can stay frozen for up to three months. When you store them, avoid stacking the muffins. This helps prevent them from getting squished. You can also add a paper towel in the container. This absorbs moisture and helps keep them dry. Reheating mini frittata muffins is easy. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking tray and heat for about 10 minutes. This keeps them warm and crispy. If you use the microwave, place a muffin on a plate. Heat it for about 30 seconds. To avoid sogginess, do not cover the muffin. This allows steam to escape. Enjoy them warm for the best flavor! Can mini frittata muffins be made ahead of time? Yes, you can make mini frittata muffins in advance. They store well in the fridge. Prepare them the night before, bake, and cool. Then, store them in an airtight container. This way, you have a quick breakfast ready to go! How long do they last in the refrigerator? Mini frittata muffins last for about 3 to 5 days in the refrigerator. To keep them fresh, store them in a sealed container. When ready to eat, just reheat in the microwave or oven. Can I use egg substitutes for this recipe? Yes, you can use egg substitutes if needed. Options like flaxseed meal or chickpea flour work well. Just remember to adjust the liquid ratio, as substitutes vary in moisture content. What are some good side dishes to serve with mini frittata muffins? Mini frittata muffins pair well with fresh fruit, yogurt, or a light salad. You can also serve them with whole-grain toast or avocado for a hearty meal. These options add color and nutrition to your plate. Can they be adapted for special diets (vegan, gluten-free)? Yes, mini frittata muffins can fit various diets. For a vegan option, replace eggs with a mix of silken tofu and nutritional yeast. For gluten-free, make sure your ingredients, like cheese or bread, are gluten-free. These swaps keep the muffins tasty and friendly for all diets. This blog post covers how to make tasty mini frittata muffins. You learned what ingredients to use and how to prepare them. I shared tips for making them perfect every time. You can try different flavors and store leftovers easily. Remember, these muffins are great for any meal or snack. Enjoy the fun of creating your own tasty frittatas!$

Make your mornings brighter with these delicious Mini Frittata Muffins! Packed with nutritious ingredients like spinach, bell peppers, and cheese, these fluffy bites are perfect for a quick breakfast or brunch. Easy to prepare and ready in just 30 minutes, they’re a tasty way to fuel your day. Check out the full recipe to explore how to create these yummy muffins that everyone will love. Don't miss out—click through and start cooking!

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Ingredients

6 large eggs

1 cup milk (or plant-based milk)

1 cup spinach, chopped

1/2 cup bell peppers, diced (any color)

1/2 cup cherry tomatoes, halved

1/2 cup shredded cheese (cheddar or mozzarella)

1/4 cup red onion, finely chopped

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon dried oregano

Cooking spray or oil for greasing the muffin tin

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.

In a large mixing bowl, whisk together the eggs and milk until well combined.

Add salt, pepper, garlic powder, and dried oregano to the egg mixture, stirring well.

Fold in the chopped spinach, diced bell peppers, halved cherry tomatoes, shredded cheese, and red onion. Mix until all ingredients are evenly distributed.

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until the frittata muffins are puffed and a toothpick inserted in the center comes out clean.

Remove from the oven and let them cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

- Presentation Tips: Serve the mini frittata muffins warm or at room temperature on a platter, garnished with fresh herbs like parsley or chives for an added pop of color. They make a perfect brunch option or a grab-and-go breakfast!