THE RECIPE JOURNAL · Breakfast
Frittata Muffins in Mini Form
These bite-sized frittata muffins are perfect for a quick breakfast or snack on the go. Packed with veggies and cheese, they’re easy to make and great for meal prep throughout the week.
FROM THE KITCHEN • Frittata Muffins in Mini Form
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 395°F (200°C) and give a mini muffin pan a good spray with non-stick cooking spray. In a bowl, whisk together the eggs, milk, salt, and pepper until everything’s well combined. Toss some chopped tomatoes and green peppers into each muffin cup, then sprinkle a little Colby-Jack cheese on top. Carefully pour the egg mixture into each cup, filling them up to the rim. Use a fork to gently mix the ingredients in each cup so the veggies and cheese are spread out evenly. Pop the pan in the oven and bake until the tops are starting to turn golden, which should take about 20 minutes. Once done, let the muffins sit in the pan for a few minutes to cool slightly before digging in.
Why you’ll love it
These little bites are perfect for busy mornings or quick snacks. They are easy to make ahead and packed with protein and veggies. Plus, their mini size makes them fun and convenient for everyone.
How to serve
Serve warm or at room temperature alongside a fresh salad or fruit. They also pair well with a dollop of salsa or a side of avocado for extra creaminess.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave for 20-30 seconds or in a toaster oven until heated through. They also freeze well for up to one month.
