Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (any kind works; I’ve used both almond and cow’s milk with success)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup diced vegetables (bell peppers, spinach, onions, or mushrooms)
- 1/4 cup cooked and crumbled bacon or sausage (optional)
- Salt and pepper, to taste
- Cooking spray or oil, for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or oil.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
- Stir in your chosen mix-ins: cheese, vegetables, and any cooked bacon or sausage.
- Pour the egg mixture evenly into the greased muffin cups, filling each about 3/4 of the way.
- Bake for 18–20 minutes, or until the frittatas are set and slightly golden on top.
- Let the muffins cool in the pan for 5 minutes before removing. Enjoy warm, or store for later!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 mini frittatas
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 200mg