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Egg Frittata Breakfast Muffins

We’re here to tell you that these Egg Frittata Breakfast Muffins are the most wonderful gift to your mornings. How gorgeous is it to grab one of these on your way out the door? 

Egg Frittata Breakfast Muffins Eggs are one wonderful little food. They contain a good source of protein while also providing healthy fats, selenium, vitamin D, vitamin B6, vitamin B12, zinc, iron, and copper. This Egg Frittata Breakfast Muffin recipe adds even more vital nutrients with delicious tomatoes, spinach, and garlic. We love eggs for even more reasons than just their nutrition content. They are also super affordable and last up to four to five weeks in the refrigerator! 

Egg Frittata Breakfast Muffins


Meal prepping can be one of the biggest tools for success in weight loss or even general healthy living goals. We like to make these on Sunday and have them ready in the refrigerator for the week. Egg muffins make a great post-workout meal as well. Grab them before work, after the gym, or in a hurry on that morning commute. All you need to do is heat them and enjoy!

Egg Frittata Breakfast Muffins

Let’s get to cooking! Begin by preheating the oven to 350F. Then add all of the ingredients minus the grape tomatoes to a bowl, whisk together, and pour the egg mixture evenly into a lightly greased muffin pan until it reaches the top. We used a 12 cup muffin pan, and used 9 of the cups for batter. Top each muffin cup with 1 halved grape tomato (this step makes the muffins so pretty and colorful!) Bake for 20 minutes. Once done, allow to cool and enjoy! 

Feel free to add in whatever yummy veggies you have on hand. Who thinks these Egg Frittata Breakfast Muffins will make healthy eating in the AM that much easier? Let us know what you think in the comments below!

Egg Frittata Breakfast Muffins
Serves 3
Print
Ingredients
  1. 6 eggs, beaten
  2. 1/2 cup grated potatoes
  3. 1/2 onion, chopped
  4. 1/4 cup tomatoes, chopped
  5. 1 cup raw spinach, finely chopped
  6. 1/4 teaspoon garlic powder
  7. Dash of salt and cayenne pepper, to taste
  8. Optional: 9 grape tomatoes, halved
Instructions
  1. Preheat the oven to 350F
  2. Add all of the ingredients minus the grape tomatoes to a bowl
  3. Whisk together and pour the egg mixture evenly into a lightly greased muffin pan until it reaches the top. We used a 12 cup muffin pan, and used 9 of the cups for batter
  4. Top each muffin cup with the 1 halved grape tomato
  5. Bake for 20 minutes. Allow to cool and enjoy!
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
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7 Comments on Egg Frittata Breakfast Muffins

  1. Jamie
    May 16, 2017 at 8:55 pm (2 weeks ago)

    What is the nutritional info for these?

    Reply
    • Wendy
      Wendy
      May 17, 2017 at 1:40 am (2 weeks ago)

      Hey! We don’t do nutrition calculations on our recipe. Super time consuming to fact check for accuracy. Sorry!

      Reply
  2. Diane
    May 17, 2017 at 3:46 am (2 weeks ago)

    What’s the shelf life for these if they’re kept in the fridge? Or, will they be okay if I choose to freeze them?

    Reply
    • Wendy
      Wendy
      May 17, 2017 at 8:47 pm (1 week ago)

      hey! They last up to 1 week. I’ve never frozen them but generally, you can freeze eggs for months so try it and see how it goes!

      Reply
  3. Lucy
    May 17, 2017 at 12:52 pm (2 weeks ago)

    Making these today! I’ll be using broccoli instead of tomatoes because it’s what I have in the fridge! Thanks for a quick, healthy and tasty recipe!

    Reply
    • Wendy
      Wendy
      May 17, 2017 at 8:46 pm (1 week ago)

      yummm! we hope it’s a success with the broccoli swap!

      Reply
      • Lucy
        May 22, 2017 at 1:07 pm (6 days ago)

        It was! Thanks! Love the recipe! It’s great having such a quick and easy breakfast in the morning! And I feel good about eating it! Eggs, yum! Veggies, yum!

        Reply

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