Mini Frittata Muffins
Delicious and customizable Mini Frittata Muffins made with eggs, vegetables, and optional meats. Perfect for quick breakfasts or snacks!
Ingrédients
Egg Mixture
- 10 large Large Eggs
- 1/4 cup Milk or Cream Dairy-free options like almond milk can be used.
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Garlic powder Optional spice
- 1/4 teaspoon Onion powder Optional spice
- 1 pinch Paprika or cayenne Optional spice for heat
Vegetables and Meats
- 4-6 slices Cooked Bacon, crumbled Or use 1/2 cup cooked, crumbled sausage.
- 1/2 cup Chopped Cooked Ham
- 1 cup Baby Spinach, roughly chopped
- 1/2 cup Bell Peppers, finely diced
- 1/4 cup Onion, finely chopped
- 1/2 cup Mushrooms, sliced or chopped
Cheese and Herbs
- 1 cup Shredded Cheese Cheddar, Monterey Jack, Gruyere, Swiss, Feta, or a blend.
- 2 tablespoons Fresh Herbs, chopped Optional for enhancing flavor.
Instructions
Preparation
- Gather all your ingredients. Chop any vegetables you are using and set them aside. If you are incorporating meat, ensure it is pre-cooked and crumbled.
Cooking the Base
- In a skillet over medium heat, add a teaspoon of olive oil or butter. Sauté the diced onions and bell peppers for 3-5 minutes until soft.
- If using mushrooms, add them and cook until moisture has evaporated for about 5-7 minutes. Finally, add the fresh spinach and stir until just wilted.
Mixing the Egg Mixture
- In a large mixing bowl, crack the 10 large eggs. Add the 1/4 cup of milk or cream, salt, black pepper, and any optional spices. Whisk vigorously until well combined.
Combining Ingredients
- Fold in the cooked meats, sautéed vegetables, and most of the shredded cheese. Gently mix until surrounded evenly.
Baking
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.
- Carefully spoon the egg mixture into each muffin cup, filling them about two-thirds to three-quarters full.
- Sprinkle the reserved cheese on top of each filled muffin cup.
- Bake for 18-25 minutes. Look for puffed, golden edges and a center that is set.
Cooling and Serving
- Allow to cool for 5-10 minutes in the tin before removing. Gently run a knife around the edges to loosen.
- Enjoy warm or at room temperature!
Notes
For best results, avoid overfilling muffin cups and ensure the vegetables are sautéed to remove excess moisture. These muffins can be refrigerated for up to a week or frozen for two months.