Description
These Nutritious Egg Frittata Muffins are a delicious and convenient way to enjoy a healthy breakfast or snack. Packed with eggs, vegetables, and cheese, these vegetarian muffins are easy to make ahead and perfect for meal prep.
Ingredients
Units
Scale
Egg Frittata Muffins:
- 6 large eggs
- 2 medium-large cremini mushrooms, chopped
- 1/2 red bell pepper, chopped
- 1 cup baby spinach
- 1/2 cup grated gruyere cheese
- 1 Tbsp dried thyme
- Salt and pepper to taste
- Cooking spray (avocado oil spray)
Instructions
- Preheat oven: Preheat the oven to 350°F.
- Whisk eggs: In a large bowl, whisk the eggs together and set aside.
- Prepare vegetables: Chop the mushrooms and bell pepper into small pieces. Add spinach, chopped veggies, gruyere cheese, thyme, salt, and pepper to the eggs. Stir until well-combined.
- Fill muffin pan: Spray a muffin pan with cooking spray. Spoon the egg and veggie mixture into the tins, leaving space at the top.
- Bake: Bake for 15-20 minutes until set. Let cool slightly before removing from the pan.
- Serve: Enjoy immediately or store in an airtight container.
Notes
- Egg muffins can be stored in the fridge for 3-4 days or in the freezer for up to 4 months.
- Reheat in the microwave for a quick meal.
- For a dairy-free option, omit cheese and use nutritional yeast.
- Recipe variations: try different greens, veggies, cheeses, or spices.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
