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Golden baked frittata egg muffins with vegetables stacked on parchment paper
Alicia

Frittata Egg Muffins for High-Protein Mornings

These high-protein frittata muffins are a quick, nutritious breakfast solution. Packed with spinach, bell pepper, cherry tomatoes, shallots, and tangy feta, they’re baked to golden perfection for a portable, satisfying meal that keeps you full all morning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Baking
Cuisine: Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup chopped spinach
  • ½ cup diced red bell pepper
  • 8 cherry tomatoes quartered
  • ½ cup shallots finely sliced
  • 70 g feta crumbled
  • Oil spray for greasing

Method
 

  1. Preheat oven to 180°C (350°F)
  2. Coat 6 standard muffin tin holes with oil spray
  3. Whisk eggs with salt and pepper until fluffy
  4. Fold in spinach, bell pepper, cherry tomatoes, shallots, and crumbled feta
  5. Evenly divide mixture into muffin tin holes
  6. Bake for 20 minutes until tops are golden and centers spring back
  7. Cool slightly before removing from tin

Notes

Whisking eggs thoroughly prevents dry muffins
Feta contributes a creamy texture and tangy flavor
Storage: Cool completely and refrigerate for up to 5 days or freeze for 1 month
Adjust oven time for desired doneness