Egg Frittata Breakfast Muffins
Servings: 3
  • 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
  1. Preheat the oven to 350F
  2. Add all of the ingredients minus the grape tomatoes to a bowl
  3. 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
  4. Top each muffin cup with the 1 halved grape tomato
  5. Bake for 20 minutes. Allow to cool and enjoy!