Description
Delicious and nutritious Breakfast Egg Muffins, also known as Frittata Muffins, are a perfect make-ahead, grab-and-go breakfast option packed with veggies, eggs, and feta cheese. These savory muffins bake quickly to a puffy, golden brown perfection and can be customized with your favorite add-ins and cheeses.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Vegetables and Cheese
- 3/4 cup (120g) finely chopped bell pepper (any color)
- 1/2 cup (75g) finely chopped tomatoes
- 1/2 cup (15g) finely chopped fresh spinach (or kale)
- 3/4 cup (100g) crumbled feta cheese
Optional Garnishes
- Chopped parsley or chives
- Grated parmesan cheese
- Red pepper flakes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (191°C). Generously spray a 12-count muffin pan with nonstick spray. If using muffin liners, spray them well too to prevent sticking.
- Mix Egg Base: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined, being careful not to overmix to avoid incorporating excess air. The mixture should total about 2 cups.
- Fill Muffin Cups: Spoon about 2 tablespoons of the chopped bell pepper, spinach, and other vegetables into each muffin cup. Top each with 1 tablespoon of crumbled feta cheese.
- Add Egg Mixture: Pour the egg mixture into each muffin cup, filling about three-quarters full, so that it just covers the vegetables and cheese.
- Bake: Bake the muffins for 18–20 minutes until they are puffy and golden brown around the edges. The muffins will rise unevenly while baking, which is normal.
- Cool and Serve: Remove the pan from the oven and let the muffins cool for 5 minutes in the pan, during which they will deflate slightly. Remove from pan and serve immediately or allow to cool completely before storing.
Notes
- These egg muffins are perfect for a healthy grab-and-go breakfast option.
- Feel free to experiment with different vegetables, cheeses, and herbs for varied flavors.
- Make-ahead: Prepare and bake muffins in advance; store in the refrigerator for up to 4 days.
- Freezing: Once fully cooled, freeze in airtight containers for up to 1 month. Reheat thoroughly before eating.
- Reheating: Warm muffins in the microwave for 30–60 seconds or in a toaster oven until heated through.
Nutrition
- Serving Size: 2 muffins
- Calories: 159
- Sugar: 2.8 g
- Sodium: 373 mg
- Fat: 10.4 g
- Saturated Fat: 4.9 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 3.9 g
- Fiber: 0.6 g
- Protein: 11.9 g
- Cholesterol: 265 mg
