Fabulous Garden Veggie Frittata Muffins
Enjoy a delicious and portable breakfast with these Garden Veggie Frittata Muffins. They are packed with fresh summer vegetables and baked in muffin tins for an easy, on-the-go meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped bell peppers (any color)
- 1/2 cup chopped zucchini
- 1/4 cup chopped onion
- 1/4 cup chopped cherry tomatoes
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped bell peppers, zucchini, onion, and cherry tomatoes.
- Add the shredded cheese, salt, and pepper. Mix everything together.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until the frittatas are set and lightly golden.
- Let them cool in the muffin tin for a few minutes before removing.
Notes
- Feel free to add other favorite vegetables like spinach, mushrooms, or corn.
- These muffins can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat gently in the microwave or enjoy them cold.
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://recipesfleet.com/garden-veggie-frittata-muffins/