Muffin Pan Frittatas are portable mini egg bites baked in a muffin tray—ideal for batch cooking, breakfast on-the-go, or a crowd. They pack asparagus, bell pepper and cheddar into convenient single-serve portions.
Prep Time: 10 mins • Cook Time: 25 mins • Total Time: 35 mins • Servings: 12 (Yield: 12 mini frittatas)
Ingredients
- Cooking spray
- 1 tbsp olive oil
- 1 cup chopped fresh asparagus
- 1/4 cup chopped green bell pepper
- 2 tbsp chopped red onion
- 6 large eggs
- 1/2 cup milk
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 cup shredded cheddar cheese
Directions
- Preheat & prep pan. Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray.
- Sauté vegetables. Heat olive oil in a skillet over medium heat. Add asparagus, bell pepper and red onion; sauté 5–10 minutes until softened. Remove from heat and let cool slightly.
- Whisk eggs & combine. In a large bowl whisk eggs, milk, salt and pepper until combined. Stir in the cooked vegetables and 3/4 cup of the cheddar cheese.
- Fill muffin cups. Spoon about 1/4 cup of mixture into each prepared muffin cup. Top each with remaining cheddar.
- Bake & cool. Bake 18–22 minutes or until centers are set and lightly browned. Let cool slightly before removing. Serve warm or refrigerate for meal prep.
Cook’s Note
- Customize with cooked chopped turkey bacon or crumbled tofu for vegetarian option. Freeze individual frittatas for up to 1 month.
Nutrition Facts (per mini frittata)
Calories 93 • Fat 7g • Saturated Fat 3g • Cholesterol 104mg • Sodium 147mg • Carbs 2g • Fiber 0g • Sugars 1g • Protein 6g • Calcium 97mg • Potassium 89mg