Egg Frittata Muffins
Servings 12 muffins
Ingredients
- 10 large eggs
- 1 cup milk
- 1 medium red bell pepper diced
- 1 cup diced potatoes cooked
- ½ cup shredded cheddar or Mexican blend cheese
- ½ cup diced ham
- 1 handful spinach ripped or chopped into small pieces
Instructions
- Preheat oven to 350°F (177°C). Grease a muffin tin and set aside.
- Whisk together 10 large eggs and 1 cup milk. While whisking, be sure to break the yolks of the eggs as much as possible.
- After your eggs are whisked together (most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid), add in 1 medium red bell pepper, 1 cup diced potatoes, ½ cup shredded cheddar , ½ cup diced ham and 1 handful spinachContinue stirring.
- Grab a glass measuring cup and scoop out the mixture with your glass measuring cup. Then fill the greased muffin tin with mixture. As you're pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise. Repeat process until all muffin tin slots are filled.
- Bake for 20 minutes, or until eggs are set. The egg muffins are cooked when the eggs are set and have cooked solid. The egg muffins shouldn't have liquid on top or jiggle if you shake the muffin tin.
- Allow the egg muffins to cool in the muffin tin for 3 minutes, until cooled enough to handle.
- Use a serving knife or butter knife to remove the egg muffin from the muffin tin and place onto a wire cooling rack.
- If you are serving these right away, you can also move them from the muffin tin to a serving platter. If you're storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in a glass storage container for up to 4 days.
Video
Notes
Cheese: If you are omitting the shredded cheese, add an extra egg.
Milk: Feel free to substitute your non-dairy milk of choice if you'd like to make these dairy free egg muffins. Cooking time may vary so just be mindful of that.
Potatoes: We use the cubed, frozen Simply Potatoes breakfast potatoes.
Ham: I usually try to find the Smithfield Anytime Favorites. Substitute bacon, sausage, ground meat or omit it for a vegetarian option.
Nutrition
Serving: 1muffin | Calories: 109kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 163mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 1mg
