Mini Egg Frittatas culinarye.com

Mini Egg Frittatas Recipe

These mini egg frittatas are a versatile and delicious option for breakfast or snacks. They can be customized with your favorite vegetables, meats, and cheeses, making them perfect for meal prep. Here’s a simple recipe to get you started!

Ingredients

6 large eggs

6 large egg whites (or use 3 whole eggs)

1 cup bell peppers, chopped (any color)

½ cup onion, chopped

1 cup spinach, chopped

1 cup cooked crumbled breakfast sausage, bacon, or diced ham

1 teaspoon Kosher salt

½ teaspoon ground black pepper

Cooking spray (for greasing the muffin tin)

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a non-stick or silicone muffin tin with cooking spray.

Prepare the Egg Mixture:

In a large bowl, whisk together the 6 eggs and 6 egg whites (or 3 whole eggs).

Add the chopped bell peppers, onion, spinach, cooked sausage (or your choice of meat), salt, and pepper. Stir until well combined.

Fill the Muffin Tin:

Pour the egg mixture into each muffin cup, filling them about three-quarters full to allow for rising.

Bake:

Place in a preheated oven and bake for 23-30 minutes, until the frittatas turn golden and a toothpick inserted into the center emerges clean.

Cool and Serve:

Let the frittatas rest in the pan for a few minutes to cool slightly. Then, use a knife to gently loosen the edges to help them slide out. Serve them warm, or allow them to cool fully before storing.

Storage:

Store in an airtight container in the fridge for up to 5 days.

For freezing: Wrap each frittata individually in plastic wrap or foil, then place them in a freezer bag.

You can store them in the freezer for up to one month.

To reheat, microwave from frozen for about 1-2 minutes or thaw overnight in the fridge and reheat in the microwave.