Go Back
Breakfast is often heralded as the most important meal of the day, providing the necessary fuel and nutrients to kick-start our mornings. A balanced breakfast not only enhances our physical well-being but also sharpens our mental focus and energy levels, setting a positive tone for the day ahead. However, in today’s fast-paced world, finding the time to prepare a nutritious breakfast can often feel like a daunting task. This is where quick, healthy breakfast options come into play, offering both convenience and versatility.

Muffin Tin Breakfast Frittatas

Start your day with Mini Morning Delights, the perfect solution for a quick, nutritious breakfast. These mini frittatas are packed with eggs, colorful vegetables, and feta cheese, making them both delicious and satisfying. They're easy to customize, great for meal prep, and can be enjoyed fresh or stored for later. With just a few simple ingredients, you'll create a delightful breakfast that fuels your energy and keeps you on track during your busy mornings. Transform your morning routine with this healthy, flavorful option!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1/2 cup cherry tomatoes, halved

1/2 cup bell peppers, diced (red or yellow)

1/3 cup crumbled feta cheese (or shredded cheese of choice)

1/4 cup milk (dairy or non-dairy)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Fresh herbs (like basil or parsley) for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or line it with muffin liners.

    Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and add milk, salt, black pepper, garlic powder, and onion powder. Whisk until well combined and slightly frothy.

      Add Veggies and Cheese: Stir in the chopped spinach, halved cherry tomatoes, diced bell peppers, and crumbled feta cheese. Ensure everything is evenly distributed in the egg mixture.

        Pour into Muffin Tins: Carefully pour the egg and vegetable mixture into the muffin tin, filling each cup about 3/4 full. Leave some space to allow for rising.

          Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center of a frittata; it should come out clean.

            Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Gently run a knife around the edges to help loosen them from the tin, then pop them out. Garnish with fresh herbs if desired.

              Enjoy: Serve warm or store in the fridge for a quick breakfast throughout the week. They can be reheated in the microwave for about 30 seconds.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffin cups