Mini Frittata Muffins Morning (Printable Recipe)
Veggie-packed mini egg muffins with cream cheese. Easy, bold-tasting, and awesome for grab-and-go mornings.
# Ingredients You'll Need:
→ Frittata Base
01 -
0.125 teaspoon ground black pepper
02 -
1 teaspoon salt
03 -
200 grams cream cheese with herbs and spices
04 -
8 large eggs
→ Vegetable Additions
05 -
85 grams tomatoes, finely chopped
06 -
75 grams fresh spinach, finely chopped
07 -
65 grams roasted red peppers, finely chopped
# Steps to Follow:
01 -
You can pop out your frittatas and eat right away or let them chill to room temp first if you want to keep them in the fridge or freezer.
02 -
Slide into the hot oven for about 20–25 minutes. You want the center to feel firm when you touch it.
03 -
Carefully scoop your mix into each muffin cup. Leave a little space at the top—don’t overfill them.
04 -
Toss in those chopped tomatoes, fresh spinach, and pieces of roasted pepper. Give everything a quick stir so you’ve got veggies everywhere.
05 -
Crack all the eggs into a big bowl, add cream cheese, a pinch of salt, and the black pepper. Whisk everything until there’s no chunks and it looks smooth.
06 -
Crank your oven up to 175°C and quickly grease your muffin tray—nonstick or silicone works great.
# Extra Tips:
01 -
You can keep these in the fridge for a week. Or freeze them and they’ll last up to three months.