Whip up a batch of these creamy, delicious muffin frittatas for an easy grab-and-go breakfast, or eat them as an appetizer or a high-quality snack. They’re so easy to make and you can do them up ahead of time. They keep well in the freezer and can be reheated. You can’t go wrong with these mini muffin frittatas!
Muffin Frittatas
Prep Time: 10 minutes
3 eggs and 6 egg whites
1/2 cup 2% milk
1/4 teaspoon (tsp) salt
1/8 tsp pepper
1/2 cup shredded Cheddar cheese
3/4 cup chopped zucchini
1/2 cup chopped red bell pepper
1/4 tablespoons chopped red onion
1/2 cup 2% milk
1/4 teaspoon (tsp) salt
1/8 tsp pepper
1/2 cup shredded Cheddar cheese
3/4 cup chopped zucchini
1/2 cup chopped red bell pepper
1/4 tablespoons chopped red onion
Preheat oven to 350 degrees Fahrenheit.
To make the Muffin Frittatas, Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 lightly sprayed muffin cups, about 1/4 cup each. Bake until just set, 20–22 minutes. Cool on rack 5 minutes. Remove from cups and serve warm.
Makes 12 mini frittatas. Nutrition Per Serving (2 mini frittatas):
170 calories; 11 grams (g) fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 207 milligrams (mg) cholesterol; 296 mg sodium; 3 g carbohydrate; 0 g dietary fiber; 12 g protein.
170 calories; 11 grams (g) fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 207 milligrams (mg) cholesterol; 296 mg sodium; 3 g carbohydrate; 0 g dietary fiber; 12 g protein.
Portion Fix Containers: 1 Red, 1 Blue, 1/2 Green
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