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Frittata Egg Muffins

Frittata Egg Muffins

Frittata Egg Muffins are the ultimate grab-and-go breakfast—light, fluffy, and loaded with wholesome vegetables, creamy feta, and plenty of protein. Perfect for meal prep, brunch, or a quick snack, these little muffins are as nutritious as they are delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

For the Egg Base
  • 6 large eggs room temperature
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper freshly ground
Vegetables & Flavor Boosters
  • 3/4 cup fresh spinach finely chopped
  • 1/2 cup red bell pepper diced small
  • 8 pieces cherry tomatoes quartered
  • 1/2 cup shallots thinly sliced
Cheese & Finish
  • 70 g feta cheese crumbled (about 1/2 cup)
  • as needed light oil spray for greasing muffin tin

Method
 

  1. Preheat the oven: Heat oven to 180°C / 350°F. Grease a 6-hole muffin tin with oil spray.
  2. Prepare the egg mixture: In a bowl, whisk eggs with salt and pepper until smooth and slightly frothy.
  3. Add vegetables and cheese: Fold in spinach, bell pepper, tomatoes, shallots, and feta. Mix well.
  4. Fill the muffin tin: Divide mixture evenly into 6 muffin cups, filling each about 3/4 full.
  5. Bake until golden: Bake 18–20 minutes, until tops are golden and centers spring back when pressed.
  6. Serve or store: Serve warm, or let cool and refrigerate or freeze for later.

Notes

For variety, swap in zucchini, mushrooms, or broccoli. Replace feta with cheddar, mozzarella, or goat cheese. To make dairy-free, use a plant-based cheese or skip cheese altogether. Avoid overbaking to keep muffins light and fluffy.