Breakfast Egg Muffins (Frittata Muffins) Recipe
These Breakfast Egg Muffins are a flavorful and convenient way to start your day. Packed with eggs, fresh vegetables, and tangy feta cheese, they make a perfect grab-and-go breakfast or a satisfying snack. Baked in a muffin pan, these frittata-style muffins are fluffy, golden, and customizable with your favorite add-ins and garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Mixture
- 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
Vegetables & Cheese
- 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 Garnishes
- Chopped parsley or chives
- Grated parmesan cheese
- Red pepper flakes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (191°C) and generously spray a 12-count muffin pan with nonstick spray. Avoid using muffin liners as they are not recommended, but if using liners, spray them generously as well.
- Make Egg Mixture: In a medium bowl with a pour spout, whisk together the eggs, milk, salt, black pepper, onion powder, and garlic powder just until combined. Avoid over-mixing to prevent incorporating too much air; this mixture will be about 2 cups.
- Add Vegetables and Cheese: Spoon approximately 2 tablespoons of chopped bell pepper, spinach or other vegetables into each greased muffin cup. Top each with about 1 tablespoon of crumbled feta cheese.
- Fill with Egg Mixture: Pour the egg mixture carefully into each muffin cup, filling about three-quarters full, just over the top of the vegetables and cheese.
- Bake: Place the muffin pan in the preheated oven and bake for 18–20 minutes until the muffins are puffy and golden brown around the edges. The muffins will rise unevenly which is normal.
- Cool: Remove the pan from the oven and allow the muffins to cool in the pan for 5 minutes. They will deflate slightly as they cool.
- Serve or Store: Carefully remove the egg muffins from the pan. Serve immediately or allow them to cool completely before storing in the refrigerator or freezer. Add optional garnishes such as parsley, chives, parmesan cheese, or red pepper flakes when serving.
Notes
- The muffins can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the muffins individually wrapped for up to 2 months; reheat before serving.
- Customize with your favorite vegetables, cheeses, or herbs.
- To prevent sticking, ensure the muffin pan is well-greased.
- Do not overmix the eggs to maintain a tender texture.
