Veggie Egg Frittata Muffins
This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.
Make breakfast once for the entire week by prepping these easy Egg Frittata Muffins! They’re packed with breakfast essentials and perfect for those on the go!
I’m always looking for a tasty but healthy breakfast recipe besides scrambled eggs and these Mini Egg Frittata Muffins are just that. They’re easy to customize by changing up the fillings and can be prepped ahead of time!
Egg Frittata Muffin Recipe
If you’ve been following me on Instagram, you know I recently challenged myself to become a morning person!
The idea of becoming a morning person sounds MUCH easier in theory than in practice, but with a little help from my alarm, an accountability partner, and knowing I have breakfast already prepped I was ready to take on the challenge!
I used to be SUCH a morning person. I’d wake up by 7:30 every day without an alarm, no matter when I went to sleep. Sometimes that was annoying, but for the most part it was great because on the weekend I would get my workout in, clean the house, and have breakfast all before 11 AM.
To help me get back on track with waking up early, I decided I needed to meal prep my breakfast so I had something healthy to eat when I came home from the gym!
Frittata’s are simple, packed with great morning breakfast essentials, and who doesn’t love a quick and easy frittata recipe?
Now, this recipe has many different names, but whether you call them mini egg frittatas or egg muffins, this recipe will make mornings so much easier! These egg frittata’s are great to meal prep, perfect for people on the go (just re-heat in the microwave for 30-40 seconds), and great for tiny hands (kids!).
This recipe is one of my favorite meals to prep for busy weeks and an excellent choice for those making a conscious effort to eat healthy in the morning, but don’t have time!
If that wasn’t bonus enough to start prepping this recipe right now, they are super delicious and filling! I ate three and was satisfied all morning with no desire to snack.
Egg Frittata Muffin Ingredients:
This Egg Frittata Muffin recipe is completely customizable. Follow my recipe or fill them with whatever you like! Perfect for when you need to use ingredients in your fridge before they go bad!
Here’s what I used:
- eggs
- egg whites
- milk
- bell peppers
- garlic powder
- spinach
- chives
- onion
- goat cheese
Other delicious Egg Frittata Combinations:
- Spinach, Mushroom, and Goat Cheese
- Bacon and Mushroom
- Bacon and Cheddar
- Tomato, Spinach and Mozzarella
- Garlic, Mushroom and Sweet Peppers
- Cheese, Cheese, and Extra Cheese (this is great for picky kids!)
Egg frittata combinations for those who live on the adventurous side:
- Arugula, Mushroom, and Goat Cheese
- Kale, Olive, and Onion
- Tomato, Fresh Basil, and Fresh Mozzarella
I don’t know about you, but I can only eat the same thing so many times and love to switch it up. Sometimes I’ll make 2 different pans or I make half the pan with one flavor and mix up the other side.
How To Make Mini Egg Frittata Muffins
- Lightly grease a muffin tin and preheat the oven to 350 F. Beat the eggs, egg whites, milk, garlic powder, salt, and pepper in a medium sized mixing bowl. I used a hand mixer to get them extra fluffy, but you can also use a whisk.
- Divide the chopped veggies between the muffin cups and pour the egg mixture over the veggies. Fill the muffin tins almost to the top (don’t overflow). Sprinkle with goat cheese and chives. Bake for 15-20 minutes until the egg mixture puffs up and is just set in the center (doesn’t jiggle when you shake the pan).
- Let the muffins cool for and then gently separate them from the muffin tin with a knife to remove.
Don’t forget to grease the muffin tin before pouring the egg and veggies in!
You can use a non-stick cooking spray, butter, or coconut oil. If you have a silicon muffin tray, those are perfect to bake these in as well!
Real Talk: I had to throw away my batch and need to shoot this again because I forgot to grease the pan, oops! LOL
To store, you can wrap them in paper towel (it absorbs moisture and keeps the egg muffins from getting soggy) and store in Tupperware in the fridge for up to 4 days.
You can also seal them in an airtight freezer bag or container and freeze for up to 2 months.
Pre-cooking Ingredients:
If you are using ingredients like mushrooms or bacon, you’ll want to make sure you sauté or cook those first! Sweet peppers don’t need to be cooked ahead of time (unless you desire) because they are delicious raw and add great texture to the egg muffins.
Recipe Notes and Tips
- You can substitute the goat cheese with feta, cheddar, or mozzarella.
- I used 2% Milk. However, you can use whichever you prefer.
- Do not forget to grease the muffin tin!!
More Breakfast Recipes You Might Like
WANT TO TRY THIS VEGGIE EGG FRITTATA RECIPE?
PIN IT to your easy frittata recipes, egg muffin recipes, or meal prep breakfast recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Mini Veggie Egg Frittata Muffins
Ingredients
- 8 large eggs
- 5 egg whites
- 1/2 cup milk, I used 2%, but you can use whatever you like
- 1 finely diced green pepper
- 1 finely diced red pepper
- 1 cup baby spinach, roughly chopped
- 1/4 cup chives, minced
- 3/4 cup finely diced yellow onion
- 1/4 cup crumbled goat cheese
- salt and pepper, to taste
- olive oil, for cooking
Instructions
- Lightly grease a muffin tin and preheat the oven to 350 F. Beat the eggs, egg whites, milk, garlic powder, salt, and pepper in a medium sized mixing bowl. I used a hand mixer to get them extra fluffy, but you can also use a whisk.
- Divide the chopped veggies between the muffin cups and pour the egg mixture over the veggies. Fill the muffin tins almost to the top (don’t overflow). Sprinkle with goat cheese and chives. Bake for 15-20 minutes until the egg mixture puffs up and is just set in the center (doesn’t jiggle when you shake the pan).
- Let the muffins cool for 5 minutes and then gently separate them from the muffin tin with a knife to remove.
Notes
- The egg muffins will keep in the fridge for up to 4 days
why not use a muffin paper/cup?