Breakfast Egg Muffins (Frittata Muffins)
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(26)
Ingredients
12
- 8 large eggs
- 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup (120g) finely chopped bell pepper (any color)
- 1/2 cup (75g) finely chopped tomatoes
- 1/2 cup (15g) finely chopped fresh spinach (or kale)
- 3/4 cup (100g) crumbled feta cheese
- optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes
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Preparation
Step 1
Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray.
Step 2
In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined.
Step 3
Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each.
Step 4
Pour the egg mixture into each muffin cup, filling about 3/4 full.
Step 5
Bake for 18–20 minutes or until puffy and golden brown around the edges.
Step 6
Remove from the oven and cool in the pan for 5 minutes.
Step 7
Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer.
Step 8
Save recipe for the next time?
Chef's notes
Make Ahead Instructions:
Prepare the egg mixture, cover, and refrigerate for up to 2 days before using.
Storage & Reheating Instructions:
Cover leftover egg muffins and store in the refrigerator for up to 5 days. Microwave, oven, and air fryer reheating instructions are provided in the article.
Freezing Instructions:
Cool baked egg muffins completely, transfer to a freezer-safe container, and cover tightly. Freeze for up to 3 months.
Egg Whites Only? It's not recommended to use only egg whites because you will lose a lot of richness and flavor that the yolks provide.
Ham & Cheddar Egg Muffins:
Replace the bell peppers, tomatoes, and spinach with 1 and 1/2 cups (225g or 6 oz.) of finely cubed cooked ham and 2 Tablespoons chopped parsley or chives. Replace the feta cheese with shredded sharp cheddar cheese.
