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MINI FRITTATA MUFFINS

Sana Umer
These mini frittata muffins are fluffy, cheesy, and packed with veggies. Perfect for breakfast or snacks, they’re easy to make, portable, and filled with protein to keep you full and energised all morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 90 kcal

Ingredients
  

  • 6 large eggs
  • ¼ cup milk
  • ½ cup shredded cheddar cheese
  • ¼ cup diced bell peppers
  • ¼ cup chopped spinach
  • ¼ cup cooked crumbled bacon optional
  • Salt and pepper to taste
  • Oil or butter for greasing

Instructions
 

  • Preheat Oven: Preheat to 180°C (350°F) and grease a muffin tin.
  • Mix Ingredients: In a bowl, whisk eggs, milk, cheese, salt, and pepper.
  • Add Fillings: Stir in bell peppers, spinach, and bacon.
  • Bake: Pour mixture into muffin cups and bake for 18–20 minutes until puffed and golden.

Notes

  • Tip: Store leftovers in the fridge for up to 3 days.
  • Variation: Swap bacon for mushrooms or diced ham.
  • Serve with: Fresh fruit or toast for a complete breakfast.
Keyword breakfast meal prep, easy breakfast recipe, easy healthy snacks, egg muffins, mini frittata muffins