Muffin Tin Frittatas
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Makes 12 mini frittatas
Serves 4–6 (2–3 frittatas per person)
These veggie-packed muffin tin frittatas are a delicious, protein-rich option for breakfast, lunch, or meal prep. Baked in individual portions, they're easy to customize, store, and grab on the go. Great hot or cold, they also freeze beautifully for future meals.
Ingredients
6 eggs
½ cup 2% milk
1 Tbsp olive oil
Non-stick spray
1 cup frozen mixed vegetables (e.g., bell peppers, onions, spinach, mushrooms, or chopped broccoli)
2 tsp Italian seasoning (or seasoning of choice)
Pinch of salt and pepper
½ cup shredded part-skim mozzarella cheese
Directions:
Mise en Place (get everything in its place)
Preheat oven to 350˚F.
Spray muffin tin with non-stick spray.
Measure out:
1 Tbsp olive oil
2 tsp seasoning blend
Pinch of salt and pepper
½ cup milk
½ cup shredded cheese
Chop and measure 1 cup of vegetables into a medium bowl. Use fresh or frozen (thawed slightly if frozen).
Set out the remaining equipment so it’s ready to go.
2. Get Cooking!
Sauté vegetables in olive oil over medium heat for 5–10 minutes until soft. Drain excess liquid into sink.
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and seasoning.
Ladle the egg mixture into the muffin tin, filling each cup halfway.
Spoon sautéed vegetables into each cup, then sprinkle cheese on top.
Bake at 350˚F for 15 minutes. If centers are not set, bake 5 minutes more, or until a butter knife inserted comes out clean.
Cool for a few minutes, then gently remove frittatas using a rubber spatula.
Great paired with a side salad, toast, or fruit.
Note: These freeze well! Wrap individually or store in a freezer-safe container.
