Breakfast

Tiny Frittata Muffins

★★★★★ 4.7 (808)

These bite-sized frittata muffins are perfect for a quick breakfast or snack on the go. Packed with veggies and cheese, they’re easy to make and deliciously satisfying every time.

◷ 35 min Total Time

♜ 4 Servings

▥ Medium Difficulty

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Ingredients

4 servings

cooking spray 12 eggs 2 tablespoons milk 2 teaspoons salt 2 teaspoons ground black pepper 1 large tomato, finely chopped 1 large green bell pepper, finely chopped 2 cups shredded Colby-Jack cheese

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Instructions

Step 1

Start by heating your oven to 395°F (200°C) and give a muffin tin a good spray with non-stick cooking spray. In a bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. Spoon some chopped tomatoes and green peppers into each muffin cup, then sprinkle a little Colby-Jack cheese over the veggies. Pour the egg mixture into each cup, filling them up to the top, and gently stir with a fork to mix everything together a bit. Pop the pan in the oven and bake for about 20 minutes, or until the tops turn golden brown. Once out of the oven, let the frittatas cool in the pan for around 5 minutes before digging in.

Why You’ll Love This Recipe

These mini egg bites are perfect for quick breakfasts or snacks. They are easy to make, customizable with your favorite ingredients, and great for meal prep. Plus, their small size makes them fun to eat and share.

Serving Suggestions

Serve warm with a side of fresh fruit or a simple green salad. They also pair nicely with toast or avocado slices for a complete meal. These bites are great for brunch gatherings or packed lunches.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 20-30 seconds or warm in a low oven. You can also freeze them for up to 1 month and thaw overnight in the fridge before reheating.