Mini Frittata Muffins Breakfast (Printable Version)
Bite-sized egg muffins with veggies and cream cheese. Convenient, flavorful, and perfect for busy mornings.
# Ingredients:
→ Frittata Base
01 -
8 large eggs
02 -
200 grams cream cheese with herbs and spices
03 -
1 teaspoon salt
04 -
0.125 teaspoon ground black pepper
→ Vegetable Additions
05 -
65 grams roasted red peppers, finely chopped
06 -
75 grams fresh spinach, finely chopped
07 -
85 grams tomatoes, finely chopped
# Steps:
01 -
Preheat the oven to 175°C. Lightly grease a nonstick or silicone muffin tray.
02 -
In a large mixing bowl, whisk together eggs, cream cheese, salt, and pepper until the mixture is fully smooth.
03 -
Fold in the roasted red peppers, spinach, and tomatoes, stirring to distribute evenly.
04 -
Spoon the mixture into the prepared muffin cups, filling each about three-quarters full.
05 -
Bake in the preheated oven for 20–25 minutes until centers are completely set.
06 -
Serve the mini frittatas immediately, or let cool to room temperature before storing in the refrigerator or freezer.
# Notes:
01 -
Mini frittatas can be refrigerated for up to one week or frozen for up to three months.