We’re here to tell you that these Egg Frittata Breakfast Muffins are the most wonderful gift to your mornings. How gorgeous is it to grab one of these on your way out the door?
Eggs are one wonderful little food. They contain a good source of protein while also providing healthy fats, selenium, vitamin D, vitamin B6, vitamin B12, zinc, iron, and copper. This Egg Frittata Breakfast Muffin recipe adds even more vital nutrients with delicious tomatoes, spinach, and garlic. We love eggs for even more reasons than just their nutrition content. They are also super affordable and last up to four to five weeks in the refrigerator!
Meal prepping can be one of the biggest tools for success in weight loss or even general healthy living goals. We like to make these on Sunday and have them ready in the refrigerator for the week. Egg muffins make a great post-workout meal as well. Grab them before work, after the gym, or in a hurry on that morning commute. All you need to do is heat them and enjoy!
Let’s get to cooking! Begin by preheating the oven to 350F. Then add all of the ingredients minus the grape tomatoes to a bowl, whisk together, and pour the egg mixture evenly into a lightly greased muffin pan until it reaches the top. We used a 12 cup muffin pan, and used 9 of the cups for batter. Top each muffin cup with 1 halved grape tomato (this step makes the muffins so pretty and colorful!) Bake for 20 minutes. Once done, allow to cool and enjoy!
Feel free to add in whatever yummy veggies you have on hand. Who thinks these Egg Frittata Breakfast Muffins will make healthy eating in the AM that much easier? Let us know what you think in the comments below!
- 6 eggs, beaten
- 1/2 cup grated potatoes
- 1/2 onion, chopped
- 1/4 cup tomatoes, chopped
- 1 cup raw spinach, finely chopped
- 1/4 teaspoon garlic powder
- Dash of salt and cayenne pepper, to taste
- Optional: 9 grape tomatoes, halved
- Preheat the oven to 350F
- Add all of the ingredients minus the grape tomatoes to a bowl
- Whisk together and pour the egg mixture evenly into a lightly greased muffin pan until it reaches the top. We used a 12 cup muffin pan, and used 9 of the cups for batter
- Top each muffin cup with the 1 halved grape tomato
- Bake for 20 minutes. Allow to cool and enjoy!
Jamie
May 16, 2017 at 8:55 pm (1 year ago)What is the nutritional info for these?
Wendy
May 17, 2017 at 1:40 am (1 year ago)Hey! We don’t do nutrition calculations on our recipe. Super time consuming to fact check for accuracy. Sorry!
Diane
May 17, 2017 at 3:46 am (1 year ago)What’s the shelf life for these if they’re kept in the fridge? Or, will they be okay if I choose to freeze them?
Wendy
May 17, 2017 at 8:47 pm (1 year ago)hey! They last up to 1 week. I’ve never frozen them but generally, you can freeze eggs for months so try it and see how it goes!
Lucy
May 17, 2017 at 12:52 pm (1 year ago)Making these today! I’ll be using broccoli instead of tomatoes because it’s what I have in the fridge! Thanks for a quick, healthy and tasty recipe!
Wendy
May 17, 2017 at 8:46 pm (1 year ago)yummm! we hope it’s a success with the broccoli swap!
Lucy
May 22, 2017 at 1:07 pm (1 year ago)It was! Thanks! Love the recipe! It’s great having such a quick and easy breakfast in the morning! And I feel good about eating it! Eggs, yum! Veggies, yum!
Ashley
February 9, 2018 at 3:42 am (4 months ago)I was wondering if I could substitute a few of the yokes for whites? Trying to get most of the protein just cut back on the fat!
Wendy
February 9, 2018 at 4:17 am (4 months ago)You can! But you shouldn’t be concerned about the yolks- they’re packed with good nutrition. Fats aren’t something to be scared of- we need them for so many body functions!
Latisha Williams
May 17, 2018 at 1:09 pm (1 month ago)I have a silly question. Are the grated potatoes supposed to be cooked or raw?