Mini Frittata Muffins Breakfast (Print-Friendly Version)
Enjoy bite-sized frittata muffins with eggs, cream cheese, and vegetables for a convenient morning bite.
# What You'll Need:
→ 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
# How to Make It:
01 -
Set the oven to 175°C and lightly grease a nonstick or silicone muffin tray.
02 -
In a large mixing bowl, vigorously whisk eggs, cream cheese, salt, and black pepper until fully smooth.
03 -
Fold in roasted red peppers, spinach, and tomatoes, mixing until well distributed throughout the batter.
04 -
Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
05 -
Bake for 20–25 minutes or until the centers are completely set.
06 -
Serve hot or allow to cool before storing in the refrigerator or freezer.
# Additional Tips:
01 -
Mini frittatas can be refrigerated up to one week or frozen for up to three months.