Easy Breakfast Frittata Muffins
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!
Servings 4
Ingredients
- 10 large eggs
- ¼ cup whole milk without Vitamin A Palmitate
- 1 cup fresh baby spinach coarsely chopped
- 6 sweet grape tomatoes chopped
- ½ cup onion any type, diced
- 8 to 10 mushrooms white or portobello, chopped
- ¼ cup bell pepper chopped
- 1 clove garlic minced
- 1 teaspoon thyme
- salt and ground black pepper to taste
- olive oil for greasing muffin tin and to sauté vegetables
- garnish options: shopped green onions, halved grape tomatoes, parsley sprigs, cheese, rosemary
Instructions
- 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.