Egg Muffins Recipe (Mini Frittatas)
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4.9
45 reviews
Excellent
Egg Muffins Recipe (Mini Frittatas)
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Egg Muffins are the perfect protein-packed breakfast idea you can make for the week ahead, and this easy cooking method will give you the best results!
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Ingredients
- 1 large red bell pepper , seeds removed and diced
- 3 green onions , chopped
- 1 cup fresh baby spinach , chopped
- ½ cup crumbled Feta cheese
- 11 large eggs
- 1 teaspoon salt
- ¼ teaspoon black pepper
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Instructions
- Preheat the oven to 350ºF and grease a non-stick muffin pan. Alternatively, you can use paper or silicone muffin liners to prevent sticking. You'll also need a rimmed baking sheet that the muffin pan can sit on.
- Divide the diced bell pepper, green onion, spinach, and feta evenly among the 12 muffin cups. They should be ⅔ to ¾ full.
- In a large bowl or measuring cup (something with a spout is helpful later) add the eggs, salt, and black pepper. Use a whisk to mix well.
- Pour the egg mixture over the veggies, filling each muffin cup. Add 1 ½ cups of water to the rimmed baking sheet or, depending on the size of the pan, fill it with a ¼-inch of water. You don't want it to splash as you carry it, so don't overfill.
- Set the muffin pan directly in the pan of water, creating a water bath. Then lift the pan of water (with the muffin pan on top of it) and place it in the preheated oven. Bake until the egg muffins feel firm to the touch in the center, about 20 to 25 minutes.
- Carefully remove the set of pans (don't let hot water splash you) and let the egg muffins cool for 10 minutes. Run a butter knife around the edges to help the muffins release, if needed. Serve them warm with any sides you love.
- Leftover muffins can be stored in an airtight container in the fridge for 3 to 4 days. Or you can freeze them for up to 3 months. Let them thaw in the fridge overnight before reheating again. Reheat in an air fryer for 5 minutes at 350ºF, including any time it takes to preheat.
Notes
- Nutrition information is for 1 of 12 muffins. This information is automatically calculated and is just an estimate, not a guarantee.
- Note: It's normal for the veggies to float to the top as they cook in these egg muffins.
- Create a Creamier Texture: Combine 6 eggs with 3/4 cup full-fat cottage cheese. In this case, you'll need to cut the salt in half and use a blender for mixing, blending until smooth. Check out my copycat Starbucks Egg Muffins for another variation.
- Update Note: This recipe was updated in March 2024 to include the water bath cooking method. This extra tip will prevent the egg muffins from shriveling as they cool. You can find more flavor variations in the post above, or you can find my original recipe here.
Nutrition Information
Show Details
Calories
93kcal
(5%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
177mg
(59%)
Sodium
325mg
(14%)
Potassium
113mg
(3%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
957IU
(19%)
Vitamin C
19mg
(21%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 177mg | 59% |
| Sodium | 325mg | 14% |
| Potassium | 113mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 957IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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