Go Back
–+ servings
mini frittata muffins overhead close up
Print

Mini Frittata Muffins

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

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