Easy Make-Ahead Breakfast!
Breakfast, lunch, or dinner… I could eat these Egg Frittata Muffins all day every day! What is a “frittata“? In Italian, the word means fried, but it’s basically an egg-based dish similar to an omelette or quiche that is filled with yummy ingredients! These frittata muffins are so easy to make and would be perfect to serve at a brunch, or just to have on hand in your fridge to eat throughout the week. You can also customize them with different veggies based on your preferences or what you have on hand. I used peppers, mushrooms, and spinach. But feel free to experiment with things like onions, asparagus, broccoli, maybe even some crumbled bacon? Wait, did someone say bacon?! Ok, next time!
Here is the Recipe for Egg Frittata Muffins:
Prep Time: 10 minutes
Cook Time: 22 minutes
You will need:
4 egg whites
¼ cup skim milk
2/3 cup shredded cheese
Salt and pepper to taste
Sliced ham (optional)
1 tsp olive oil
½ cup chopped bell pepper
½ cup chopped mushrooms
3 cups loosely packed spinach, roughly chopped
Here’s what to do:
Preheat oven to 375 degrees. Line muffin tins with a piece of ham or spray with cooking spray if not using ham.
In a medium frying pan, heat olive oil over medium high heat. When hot, add peppers and mushrooms and saute until softened, about 4-5 minutes. Add spinach and cook until wilted. Remove from heat.
Meanwhile, in a large bowl or measuring cup with spout, whisk together eggs, egg whites, skim milk, salt and pepper. Pour egg mixture into prepared muffin tin so that each one is about 2/3 full.
Add a sprinkle of shredded cheese to each muffin cup, and divide the sautéed vegetables evenly among the muffins. Bake for 20-25 minutes or until puffed up and golden brown.
Leave in muffin tin for about 5 minutes before removing and serving. Enjoy!
For another EGGcellent recipe, check out my Italian Scramble!