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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
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
14
frittatas
Calories
71
cal
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:
71
cal
|
Carbohydrates:
1
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
102
mg
|
Sodium:
347
mg
|
Potassium:
63
mg
|
Vitamin A:
355
IU
|
Vitamin C:
3.5
mg
|
Calcium:
18
mg
|
Iron:
0.5
mg