Vegetable Egg Frittata Muffins
Food52
Photo by Ty Mecham
- Serves
- 12 egg muffins
- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
As a fitness instructor and busy mom, finding recipes that are high in protein and easy for meal prep and perfect for my baby and me. These cheesy veggie egg muffins are a great way to combine milk, eggs, and cheese into a healthy and satisfying breakfast that’s easy to make and perfect for busy mornings! —Selena Samuela
Ingredients
- 1 cup milk
- 4 large eggs
- 1/2 cup shredded cheese (if you love cheese you could be a little more generous)
- 1/2 cup diced vegetables (broccoli, onions, tomatoes, or whatever you have on hand)
- 1/4 teaspoon garlic powder (feel free to add chili pepper too, for some spice)
- salt and pepper to taste
- avocado oil for greasing your muffin tins and sautéing veggies
Featured Video
Vegetable Egg Frittata Muffins
This recipe is presented in partnership with Gonna Need Milk.
Directions
- Step 1
Preheat your oven to 375°F (190°C).
- Step 2
*Prepare the the veggies:*
- Step 3
Sauté the diced vegetables in a skillet with a bit of avocado oil or olive oil until they are tender. Start with broccoli and onion add tomatoes at the end.
- Step 4
*Mix the batter:*
- Step 5
In a large bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheese, vegetables, garlic powder, salt, and pepper.
- Step 6
Lightly grease a 12-cup muffin tin with avocado oil. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Step 7
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden brown.
- Step 8
Allow the muffins to cool for a few minutes in the tin before removing them. Serve warm or let them cool completely before storing. Note: These egg muffins can be stored in the refrigerator for up to 4 days.