Mini Frittata Muffins recipe

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Ingredients

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

Nutrition Info

315.7 calories
carbohydrate: 5.3 g
cholesterol: 371.3 mg
fat: 23.5 g
fiber: 1 g
protein: 22 g
saturatedFat: 13 g
servingSize: -
sodium: 1251.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.

  2. Combine eggs, milk, salt, and pepper in a bowl, beat with a fork until blended evenly.

  3. Distribute tomatoes and green peppers amongst the muffin cups and sprinkle with Colby-Jack cheese. Pour egg mixture into each muffin cup until filled to the top. Mix each muffin cup carefully with a fork to distribute ingredients evenly.

  4. Bake in the preheated oven until tops start to brown, about 20 minutes. Remove and let cool in the pan for 5 minutes before serving.

Recipe Yield

12 mini frittata muffins

Recipe Note

Packed with eggs, cheese, tomatoes, and green peppers, these mini frittata muffins are an easy recipe to make for breakfast, lunch, or unexpected guests. Light, keto-friendly, and satisfying!

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