Description
These Nutritious Egg Frittata Muffins are a delightful and easy-to-make vegetarian breakfast option. Packed with veggies and cheese, they are perfect for a quick morning meal or for meal prep purposes.
Ingredients
Units
Scale
Egg Frittata Muffins:
- 6 large eggs
- 2 med-large cremini mushrooms
- 1/2 red bell pepper
- 1 cup baby spinach
- 1/2 cup grated gruyere cheese
- 1 Tbsp dried thyme
- Salt + pepper to taste
- Cooking spray (avocado oil spray)
Instructions
- Preheat oven: Preheat oven to 350F.
- Whisk eggs: Whisk eggs in a large bowl.
- Prepare veggies: Chop mushrooms and bell pepper. Add spinach, veggies, cheese, thyme, salt, and pepper to eggs.
- Fill muffin pan: Spray muffin pan, fill with egg mixture, and bake for 15-20 minutes.
- Cool and serve: Let muffins cool before removing from pan. Enjoy!
Notes
- Egg muffins will keep for 3-4 days in the fridge.
- Easily reheat in the microwave.
- For dairy-free, omit cheese and use nutritional yeast.
- Recipe variations: try different veggies, greens, cheeses, or spices.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
