Whether you’re in need of new meal prep recipes, looking for easy ways to sneak in extra veggies, or just love egg recipes, these Mini Frittata Egg Muffins are just what you need! Dairy-Free and Vegetarian Options.
- 10 large eggs
- 2 large egg whites or equivalent liquid egg substitute
- 2 to 3 Tablespoons picante or other hot sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder, optional
- 3 Tablespoons diced red or white onion
- 1/2 medium bell pepper, thinly sliced or 1/4 cup chopped
- 1/4 to 1/3 cup baby spinach or arugula
- 1/4 cup crumbled Feta cheese, cotija cheese or cheese of choice (skip for dairy free option)
- Optional protein topping – sliced smoked salmon, cooked chopped bacon, cooked chicken sausage
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-muffin cup pan with nonstick cooking spray or line with paper muffin liners. (See notes)
- In a large bowl, whisk together the eggs and egg whites. Stir in the hot sauce, salt, pepper, garlic, and onion.
- Add 1/4 cup of the egg batter to each muffin cup then layer the bell peppers, spinach and cheese on top.
- Spoon the remaining egg batter on top of each muffin. The batter will fill the muffin cup.
- Top with optional protein choices.
- Bake the egg muffins 25 to 30 minutes or until a toothpick inserted near the center comes out clean. The eggs should be fully cooked and browned around the edges.
- Store cooled muffins in an airtight container in the fridge for up to 5 days.
Baking Tips – To prevent the egg muffins from sticking, generously coat the muffin pan with nonstick spray or use a silicone muffin pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 81
- Sugar: 0.7 g
- Sodium: 218.7 mg
- Fat: 5.1 g
- Saturated Fat: 1.9 g
- Carbohydrates: 1.2 g
- Fiber: 0.2 g
- Protein: 7 g
- Cholesterol: 172.1 mg
Keywords: frittata, egg muffins, egg muffin recipe, eggs, breakfast, brunch, gluten-free