Veggie Frittata Egg Muffins

Veggie Frittata Egg Muffins

Healthy, tasty, and convenient egg muffins packed with protein and customizable with your favorite vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

Main ingredients

6 large large eggs
1 cup chopped vegetables (such as bell peppers, spinach, and onions) Use a variety for color and nutrition.
1/2 cup shredded cheese Optional; choose your favorite type.
to taste Salt
to taste Pepper
as needed Olive oil or cooking spray For greasing the muffin tin.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
In a large bowl, whisk the eggs and season with salt and pepper.
Stir in the chopped vegetables and cheese if using.
Pour the egg mixture evenly into the prepared muffin tin.

Cooking

Bake for 18-20 minutes, or until the egg muffins are set and slightly golden.
Let them cool slightly before removing from the tin.

Notes

Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage. To reheat, use the microwave for about 30 seconds or the oven at 350°F until warmed through.