Description
Mini egg frittatas are bite-sized, protein-packed breakfast or snack options that are easy to make and customizable with a variety of vegetables, meats, and cheeses.
Ingredients
- 8 large eggs
- 1/4 cup of milk (dairy or non-dairy)
- 1/2 cup of shredded cheese (cheddar, mozzarella, or feta work great)
- 1/2 cup of diced vegetables (such as bell peppers, spinach, onions, or mushrooms)
- Salt and pepper, to taste
- 1 tablespoon olive oil or non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick cooking spray, or use silicone muffin cups for easy removal.
- In a large mixing bowl, whisk the eggs and milk until fully combined. Season with salt, pepper, and garlic powder (if using).
- Add the shredded cheese, diced vegetables, to the egg mixture. Stir until all ingredients are evenly incorporated.
- Pour the egg mixture evenly into the muffin tin, filling each muffin cup about 3/4 full.
- Bake in the preheated oven for 15-18 minutes, or until the frittatas are set and slightly golden on top. You can check for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready.
- Remove the mini frittatas from the oven and let them cool slightly before serving.
- Serve immediately, or allow them to cool completely before storing.
Notes
These mini frittatas can be made ahead of time for meal prep or served at parties. Store them in the refrigerator for up to 3-4 days, or freeze for up to 2 months.Use non-dairy milk for a dairy-free version, and feel free to swap out cheese for dairy-free options if needed.If you want fluffier frittatas, beat the eggs well and add a small amount of baking powder (about 1/2 teaspoon).For heartier frittatas, add cooked potatoes or hash browns to the egg mixture.
Nutrition
- Serving Size: 1 mini frittata
- Calories: 90
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
