Mini Frittata Egg Muffins
Ingredients
The base
-
10
large
eggs
-
2
large
egg whites
-
2 to 3
Tablespoons
picante or other hot sauce
-
¼
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
garlic powder
The vegetables
-
3
Tablespoons
diced red or white onion
-
½
medium
bell pepper
-
¼ to ⅓
cup
baby spinach or arugula
The cheese
-
¼
cup
crumbled Feta cheese or cotija cheese
Optional protein toppings
-
as needed
sliced smoked salmon
-
as needed
cooked chopped bacon
-
as needed
cooked chicken sausage
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Whisk together the eggs and egg whites in a large bowl, then stir in hot sauce, salt, pepper, garlic, and onion.
- Fill each muffin cup halfway with the egg mixture and layer with bell peppers, spinach, and cheese.
- Top with the remaining egg mixture and any optional protein toppings.
- Bake for 25 to 30 minutes until the eggs are set and browned around the edges.
- Allow to cool slightly before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
11-12 muffins
Calories
81
Total fat
5.1g
Total carbohydrates
1.2g
Total protein
7g
Sodium
218.7mg
Cholesterol
172.1mg
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