Bake

Vegetable Egg Frittata Muffins

by:
October 10, 2024
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0 Ratings
Photo by Ty Mecham
  • Prep time 10 minutes
  • Cook time 20 minutes
  • makes 12 egg muffins
Author Notes

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

Food52

Test Kitchen Notes

This recipe is presented in partnership with Gonna Need Milk. —The Editors

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Vegetable Egg Frittata Muffins
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
Directions
  1. Preheat your oven to 375°F (190°C).
  2. *Prepare the the veggies:*
  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.
  4. *Mix the batter:*
  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.
  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.
  7. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden brown.
  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.

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