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Mini Egg Frittata Muffins
(Published: )
Prep Time Cooking Time Servings
6 people
  • 8 large eggs
  • 1 cup chopped tomato
  • 1/2 cup chopped green onion
  • 1 cup chopped red pepper
  • Salt and pepper, to taste

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1. Preheat oven to 350°F.
2. Grease a muffin pan. (Silicone muffin pans are great for this!)
3. Lightly saute vegetables in a frying pan. Remove from heat and add a heaping tablespoon of the mixture into each muffin cup.
4. Whisk eggs, salt and pepper together in a bowl. Pour into each muffin cup, leaving ¼” from the top. Stir mixture in each muffin cup to combine.
5. Bake in the oven for 20-30 minutes. The egg should be puffed and a toothpick should come out clean.
6. Use a knife or small silicone spatula to run around the edges of the muffins - this will make them easier to remove.
7. Enjoy hot or store in an airtight container in the fridge for up to 5 days.

Suitable for these diets:


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