Frittata Egg Muffins
These savory egg muffins are filled with spinach, red pepper, cherry tomatoes, shallots and feta. Make six for breakfast, then refrigerate or freeze the extras.
By Cookin' Kitchen
- Total: 30 minutes
- Makes: 6 muffins
Recipe
Frittata Egg Muffins
These savory egg muffins are filled with spinach, red pepper, cherry tomatoes, shallots and feta. Make six for breakfast, then refrigerate or freeze the extras.
Cookin' · https://cookin.club/recipes/frittata-egg-muffins
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Makes
- 6 muffins
Ingredients
For 6 muffins
Equipment
- Oven
- Standard non-stick muffin tin
Instructions
Step 1: Preheat the oven to 180°C/350°F.
Step 2: Spray six standard non-stick muffin tin wells with oil.
Step 3: Whisk the eggs with the salt and pepper. Stir in the vegetables and feta.
Step 4: Divide the mixture between the muffin tin wells.
Step 5: Bake for 20 minutes, or until the tops are lightly golden and the centres spring back when touched.
Step 6: Serve immediately, or let the muffins cool and store them in an airtight container in the fridge for 3–4 days or in the freezer for 3 months. Defrost in the microwave for 2 minutes or overnight in the fridge.
Notes
Ingredient and pan tips
If using an ordinary tomato instead of cherry tomatoes, use one medium tomato and remove the watery seeds, using only the flesh. Other non-watery vegetables can replace the listed vegetables; cook watery vegetables such as zucchini or eggplant before adding them. Pickled or marinated vegetables, olives and gherkins also work.
Use a non-stick muffin tin and grease it with oil spray. If a muffin sticks after baking, leave it in the tin for 5 minutes. Cupcake liners or butter for greasing are alternatives.
About this recipe
These frittata egg muffins combine spinach, red pepper, cherry tomatoes, shallots and feta in a grab-and-go breakfast. The recipe makes six muffins, which keep in the fridge for 3–4 days or in the freezer for up to 3 months.
Bake until the tops are lightly golden and the centres spring back when touched. Serve them warm, or cool and store for later.
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