There’s nothing better than a breakfast that’s both delicious and effortless. Egg Muffin Frittatas are the ultimate grab-and-go meal, packed with protein and flavor in every bite. These little breakfast beauties are fluffy, cheesy, and loaded with your favorite ingredients—all baked into a convenient muffin shape.
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Whether you’re meal-prepping for the week, feeding a hungry crowd, or just need something quick and satisfying, this recipe is a game-changer. Trust me, once you try them, you’ll never skip breakfast again!
Why You’ll Love Egg Muffin Frittatas
This recipe isn’t just about the ingredients—it’s about making mornings easier and tastier. Whether you’re rushing out the door or enjoying a slow weekend brunch, these frittatas fit the bill. Here’s why you’ll love them:
Perfect for Meal Prep
Make a batch at the start of the week, and you’ll have a ready-to-go breakfast every morning. Just reheat and enjoy!
Customizable
Use your favorite veggies, meats, and cheeses to make them just the way you like. They’re easy to tweak for different tastes and dietary needs.
Low-Carb & Keto-Friendly
Packed with protein and healthy fats, these muffins are a great option for those following a low-carb or keto diet.
Quick & Easy
Simple ingredients, minimal prep, and just one bowl—these are as easy as it gets.
Great for Kids & Adults
A fun, mess-free way to enjoy eggs, even picky eaters will love them!
Ingredients in Egg Muffin Frittatas
These muffin-sized frittatas come together with just a few basic ingredients. Let’s break them down:
Eggs
The star of the show! Whisked eggs create a light, fluffy texture that holds everything together.
Milk or Heavy Cream
Adds a touch of creaminess and helps keep the frittatas moist.
Cheese
Melted cheese adds a rich, savory flavor. Cheddar, mozzarella, or feta all work great!
Vegetables
Bell peppers, spinach, mushrooms, onions—pick your favorites for a burst of color and nutrients.
Protein Add-Ins
Crispy bacon, diced ham, or cooked sausage make these extra hearty.
Seasonings
A pinch of salt, pepper, and garlic powder brings out all the flavors.
Optional Add-Ins
Fresh herbs, red pepper flakes, or even a dash of hot sauce for extra kick.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get these muffin frittatas baking!
Preheat the Oven
Set your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
Whisk the Eggs
In a large bowl, whisk together the eggs, milk, salt, pepper, and seasonings until well combined.
Prepare the Fillings
Chop your vegetables, protein, and cheese into small, bite-sized pieces.
Assemble the Muffins
Divide the veggies, cheese, and protein evenly into the muffin cups, filling each about halfway.
Pour in the Egg Mixture
Slowly pour the whisked eggs over the fillings, filling each cup about ¾ full.
Bake to Perfection
Place the muffin tin in the oven and bake for 18-22 minutes, or until the eggs are set and slightly golden on top.
Cool & Serve
Let the frittatas cool for a few minutes before removing them from the tin. Serve warm, or store for later!
How to Serve Egg Muffin Frittatas
These muffins are versatile and can be enjoyed in many ways!
As a Quick Breakfast
Grab one (or two!) and pair with fresh fruit for an easy morning meal.
With a Side Salad
Enjoy them with a light salad for a balanced brunch or lunch.
Wrapped in a Tortilla
Turn them into a breakfast wrap with a little salsa or avocado.
Topped with Hot Sauce or Avocado
A drizzle of hot sauce or a slice of avocado takes them to the next level.
Additional Tips
Grease the Muffin Tin Well
This prevents sticking and makes cleanup a breeze.
Use Silicone Muffin Liners
They make it even easier to remove the frittatas without breaking them.
Let Them Cool Before Storing
This helps prevent excess moisture from making them soggy.
Reheat the Right Way
Microwave for 30 seconds or warm in the oven at 300°F (150°C) for best results.
FAQ Section
Q1: Can I make these dairy-free?
A1: Yes! Use non-dairy milk and skip the cheese or use a dairy-free alternative.
Q2: How do I store leftovers?
A2: Keep them in an airtight container in the fridge for up to 5 days.
Q3: Can I freeze them?
A3: Absolutely! Wrap them individually and freeze for up to 3 months.
Q4: Can I make them without meat?
A4: Of course! Load them up with veggies and cheese for a delicious vegetarian version.
Q5: How do I prevent them from being watery?
A5: Cook any watery veggies (like mushrooms or spinach) before adding them to the eggs.
Q6: Can I use egg whites instead?
A6: Yes! You can use all egg whites or a mix of whole eggs and egg whites.
Q7: What’s the best way to reheat them?
A7: Microwave for 30 seconds, or bake at 300°F (150°C) for 5-7 minutes.
Q8: Can I add potatoes?
A8: Yes! Shredded or diced potatoes work great but should be pre-cooked.
Q9: Can I double the recipe?
A9: Definitely! Just use two muffin tins and bake in batches if needed.
Q10: Can I use muffin liners?
A10: Yes, silicone liners work best, or use parchment liners for easy removal.
Final Thoughts
Egg Muffin Frittatas are the perfect solution for busy mornings, meal prepping, or simply switching up your breakfast routine. They’re easy, healthy, and endlessly customizable—what’s not to love?
Print
Egg Muffin Frittatas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Western
Description
These frittata egg muffins are an easy, protein-packed breakfast or snack that keeps you full for hours. Made with eggs, fresh vegetables, and feta cheese, they’re perfect for meal prep, staying fresh in the fridge for days or in the freezer for months. A low-carb, high-protein option that’s delicious and customizable!
Ingredients
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6 large eggs
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1/2 tsp salt
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1/4 tsp black pepper
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3/4 cup chopped spinach (baby or regular)
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1/2 cup diced red bell pepper
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8 cherry tomatoes, quartered (or 1 medium tomato, deseeded and chopped)
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1/2 cup shallots, finely sliced
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1/2 cup crumbled feta cheese (about 70g / 2.5 oz)
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Oil spray, for greasing muffin tin
Instructions
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Preheat & Prep:
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Preheat oven to 350°F (180°C).
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Lightly grease a 6-cup non-stick muffin tin with oil spray.
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Mix the Ingredients:
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In a medium bowl, whisk together eggs, salt, and black pepper.
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Stir in spinach, bell pepper, cherry tomatoes, shallots, and feta.
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Fill & Bake:
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Divide the egg mixture evenly between the 6 muffin cups.
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Bake for 20 minutes, or until the tops are light golden and the centers spring back when touched.
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Serve & Store:
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Enjoy immediately, or let them cool before storing.
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Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
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To reheat, microwave for 2 minutes from frozen, or thaw overnight in the fridge.
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Notes
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Customize: Swap in other non-watery vegetables like mushrooms, bell peppers, or cooked zucchini.
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Make it indulgent: Add cooked bacon, sausage, or extra cheese for more flavor.
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Meal Prep Ready: These muffins are great for grab-and-go breakfasts!
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg