Mini Frittata Muffins
Servings: 14 frittatas
Calories: 71cal
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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Ingredients
- 8 eggs
- 200 grams Herbs & Spices cream cheese spread* (1 tub or ¾ cup) room temperature
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup fresh spinach finely chopped
- ½ cup jarred roasted red peppers finely chopped
- ½ cup tomatoes finely chopped
Instructions
- Preheat oven to 350℉ 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.
Notes
Ingredients and Substitutions:
- *You can swap the cream cheese for an equivalent amount of blended cottage cheese if you prefer. The cream cheese adds a ton of flavor, so you may want to add in additional seasonings.
- Feel free to add in a sprinkle of cheese to each cup before adding the eggs, or sprinkle on top.
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