Best Frittata Egg Muffins (Printable)
Mini frittatas filled with cheese, vegetables, and eggs, ideal for quick, nutritious meals or snacks.
# What You'll Need:
→ Eggs and Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk
03 - 1 cup shredded cheddar cheese
04 - 1/3 cup grated Parmesan cheese
→ Vegetables
05 - 1 cup baby spinach, chopped
06 - 1/2 cup red bell pepper, diced
07 - 1/2 cup cherry tomatoes, quartered
08 - 1/3 cup red onion, finely chopped
→ Herbs & Seasoning
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon dried Italian herbs
→ Oils
12 - 1 tablespoon olive oil
# Steps:
01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Heat olive oil in a skillet over medium heat. Add red onion and bell pepper; sauté for 3–4 minutes until softened. Stir in spinach and cook for 1 minute until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk eggs, milk, salt, pepper, and Italian herbs until well combined.
04 - Fold in cheddar cheese, Parmesan, sautéed vegetables, and cherry tomatoes.
05 - Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
06 - Bake for 18–20 minutes, or until the muffins are puffed and set in the center.
07 - Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- They reheat beautifully so weekday mornings feel effortless
- The vegetable to egg ratio makes them substantial without being heavy
- Customize based on whats wilting in your crisper drawer
02 -
- Overfilling the cups causes spillover and makes removing them difficult
- Letting vegetables cool slightly prevents them from cooking the eggs prematurely
- They will deflate slightly as they cool this is completely normal
03 -
- Use a trigger-release ice cream scoop for perfectly portioned filling
- Rotate the muffin tin halfway through baking for even browning