Serves: 4
In a hurry in the morning? These muffin tin frittatas make an easy grab-and-go breakfast option! You can make them ahead of time and refrigerate them for 3-5 days or wrap each muffin individually and freeze them for up to 3 months.
Are brown eggs healthier?
No. The color of the eggshell is based on the breed of the chicken and does not impact the egg’s nutrition
Ingredients
|
4 large eggs |
*Mix and Match Veggies |
Method of Preparation
- Preheat oven to 350° F. Coat a standard-size 6-cup nonstick muffin pan with olive oil or nonstick cooking spray. (A silicone muffin pan helps eggs not stick to pan).
- Cut vegetables of choice and cook (if necessary) by sautéing in oil.
- Crack eggs into a large bowl; beat with whisk or fork until blended.
- Whisk in the milk, parmesan cheese, salt, and pepper.
- Divide the vegetable mixture into the prepared muffin pan.
- Divide the egg mixture evenly by using a ⅓-cup measuring cup or a small ladle to pour over the vegetable mixture.
- Sprinkle a little extra cheese on top of each muffin cup, if desired.
- Carefully transfer the pan to the preheated oven and bake until the eggs are puffed and just set in the center, about 15-20 minutes. (Rotate halfway through to ensure even baking.)
- Remove from the oven and let cool for a few minutes (The frittatas will deflate as they cool; this is
normal!) - Run a thin spatula or butter knife around the edges of each frittata to help remove them from the muffin pan. Serve warm or allow the frittatas to cool completely. Store in the fridge for 3-5 days or wrap individually and store in the freezer in freezer bags for up to 3 months.
*Note: Some vegetables require pre-cooking to release moisture or to ensure they are cooked at the end of the baking time. Other vegetables do not require any pre-cooking and can be directly added.
