Amazing Veggie-Packed Frittata Muffins: 1 grab-and-go
These veggie-packed frittata muffins are a healthy and portable breakfast option. They are loaded with vegetables and provide a good source of protein. Perfect for grab-and-go mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup chopped mixed vegetables (e.g., bell peppers, spinach, onions, mushrooms)
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- In a medium bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped mixed vegetables, shredded cheese (if using), salt, and pepper.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until the frittatas are set and lightly golden.
- Let them cool slightly in the muffin tin before removing.
Notes
- You can customize the vegetables based on your preference.
- These muffins can be made ahead of time and stored in the refrigerator for up to 3 days.
- Reheat gently in the microwave or enjoy them cold.
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 100mg