Mini Veggie Egg Frittata Muffins
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!
Servings: 12 muffins
Calories: 77kcal
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
Nutrition
Calories: 77kcal | Carbohydrates: 3g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 45mg
