Frittata is an easy breakfast you can prepare in advance and easily reheat. Making them into breakfast muffins make them easy to take on the go. Use these ingredients but know it's a versatile recipe. Substitutions work!
Preheat oven to 350 degrees F. Grease your muffin pan with olive oil or butter.
In a small pan, sauté the tomato, garlic, onion, mushrooms, and bell pepper over medium heat until the tomato is wilted, and the onion begins to become transparent. Toss in the spinach at the end, and sauté briefly.
While the vegetables are sautéing, take a large bowl, and whisk the eggs, milk, thyme, salt, and pepper until well blended.
Stir the vegetables into the eggs.
Spoon the mixture into greased muffin pan cups. Don’t overfill the cups; the frittatas will expand.
Bake the frittata muffins for 20 to 25 minutes or until the egg is cooked through and is firm on top.
Remove the muffins from the oven and top with your favorite garnish while still hot. Allow to cool for 5 minutes and loosen with a knife to release the muffins from the cups.
Notes
Wait until it's cooled to store. It will last for up to three days in the refrigerator.Instead of muffin tins, you can cook this at 350 degrees F in an 8x8 baking dish. Cook for 30 - 35 minutes or until the eggs are cooked.