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Mini Frittata Muffins

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 14 frittatas
Calories: 71cal
Author: Ashley Fehr
These Mini Frittata Muffins are an easy breakfast recipe that is loaded with flavour, meal prep, make ahead and freezer friendly! 
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US Customary - Metric

Ingredients

  • 8 eggs
  • 200 grams Arla Herbs & Spices cream cheese (1 tub)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup jarred roasted red peppers finely chopped
  • 3/4 cup fresh spinach finely chopped
  • 1/2 cup tomatoes finely chopped

Instructions

  • Preheat oven to 350 degrees F and lightly grease a muffin pan (non stick or silicone).
  • In a large bowl, whisk together eggs, cream cheese, salt and pepper until smooth.
  • Stir in peppers, spinach and tomatoes and fill muffins cups (about 3/4 full). 
  • Bake for 20-25 minutes until centers are completely set. Serve immediately or cool to room temperature to store. 
  • Mini frittatas can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.

Video

Nutrition

Calories: 71cal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 347mg | Potassium: 63mg | Vitamin A: 355IU | Vitamin C: 3.5mg | Calcium: 18mg | Iron: 0.5mg