Description
These Mini Frittata Muffins are a healthy snack, quick breakfast, and perfect for meal prep. Loaded with eggs, colorful veggies, and cheddar cheese, they’re protein-packed, gluten-free, and totally customizable. If you’re looking for easy dinner ideas or breakfast ideas that don’t take much time, this recipe is the answer.
Ingredients
6 large eggs
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup finely chopped broccoli
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Nonstick spray or olive oil for greasing
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. Whisk the eggs in a large bowl with salt and pepper until slightly frothy.
3. Add chopped bell peppers, broccoli, and shredded cheddar to the eggs and mix well.
4. Pour the mixture evenly into the muffin cups, filling about 3/4 of the way.
5. Bake for 18-20 minutes until the muffins are set and lightly golden on top.
6. Cool for 5 minutes in the tin before removing.
Notes
Use freshly shredded cheese for better melt and texture.
Chop veggies finely to ensure even cooking and prevent sogginess.
Don’t skip greasing the muffin tin—even nonstick needs help with egg-based recipes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 170mg
Keywords: mini frittata muffins, egg muffins, quick breakfast, healthy snack, breakfast ideas, easy recipe, food ideas