Quick Healthy Frittata Egg Muffins
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.
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
Instructions
- Preheat oven to 180°C (350°F)
- Coat 6 standard muffin tin holes with oil spray
- Whisk eggs with salt and pepper until fluffy
- Fold in spinach, bell pepper, cherry tomatoes, shallots, and crumbled feta
- Evenly divide mixture into muffin tin holes
- Bake for about 20 minutes, until the tops are golden, the centers spring back, and the center of each egg muffin reaches 160°F / 71°C.
- 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 3 to 4 days or freeze for up to 1 month
Adjust oven time for desired doneness
Reheat leftovers until hot throughout; if checking with a thermometer, aim for 165°F / 74°C.
Nutrition is estimated per muffin and varies by feta, egg size, vegetables, and oil spray.
Feta contributes a creamy texture and tangy flavor
Storage: Cool completely and refrigerate for 3 to 4 days or freeze for up to 1 month
Adjust oven time for desired doneness
Reheat leftovers until hot throughout; if checking with a thermometer, aim for 165°F / 74°C.
Nutrition is estimated per muffin and varies by feta, egg size, vegetables, and oil spray.