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5 from 1 vote
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 the eggs, potatoes, onion, tomatoes, spinach, spices and salt into a bowl and whisk together.

  3. 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!