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Frittata Egg Muffins Meal Prep
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Looking for a delicious and nutritious breakfast that’s easy to make in bulk? These frittata egg muffins are the perfect solution. They’re packed with protein, full of veggies, and incredibly versatile. These muffins make meal prepping a breeze, ensuring you always have a quick, healthy option ready to go. Whether you’re on the go or need a satisfying snack, these egg frittata muffins are sure to become a favorite in your meal prep routine.
Egg Frittata Muffins Variations
Here are a few ideas to customize your egg frittata muffins to suit your taste preferences:
- Add More Veggies
Feel free to add other vegetables like spinach, zucchini, or mushrooms. The more colorful, the better—each veggie adds unique flavors and textures to the muffins. - Cheese It Up
For a creamier, richer taste, mix in some shredded cheese such as cheddar, feta, or mozzarella. You can sprinkle cheese on top before baking for a cheesy crust or mix it directly into the batter. - Swap Proteins
Add some cooked bacon, sausage, or even ground turkey to the egg mixture for an extra protein boost. Alternatively, mix in cooked quinoa for a grainy, hearty version of the muffins. - Spice It Up
Experiment with spices like chili flakes, paprika, or Italian seasoning for a bit of heat and extra flavor. You can also add herbs like basil or oregano for a fresh, aromatic touch. - Serve with a Side
Serve these muffins with a side of fresh avocado, salsa, or a dollop of Greek yogurt for added flavor. They also pair well with a light salad or roasted potatoes for a more substantial meal.
These healthy egg frittata muffins are adaptable and perfect for anyone looking for a quick, nutritious meal that can be customized to their liking. Whether you’re meal prepping for the week or just need a quick breakfast, these muffins are both convenient and delicious.
Frittata Egg Muffins Meal Prep
Egg Muffins Frittata Ingredients
Substitution
Note
- 11 whole eggs
- 5oz 2% Greek yogurt
- 1 1/2 tablespoons garlic herb seasoning
- 1 red bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped into chunks
- 1/2 large white onion, chopped
- pinch of sea salt
- 2 teaspoons fresh cracked pepper
How to Make Easy Egg Frittata Muffins
Step 1
mixing bowl Preheat the Oven
Preheat your oven to 350°F (176°C) or set your air fryer oven to 300°F (148°C). To help create a moist baking environment, fill a deep sheet pan with 1-2 cups of warm water and place it in the bottom of the oven as it heats up. This will help keep your muffins from drying out.
Step 2
Prepare the Veggies
In a nonstick skillet, spray some oil and set it to medium-high heat. Add the chopped red and yellow bell peppers and onions, and sprinkle with 1 1/2 tablespoons of garlic herb seasoning, a pinch of sea salt, and 2 teaspoons of fresh cracked pepper. Sauté the veggies until they are seared on the edges and the onions are translucent, about 6-8 minutes. Once done, transfer them to a paper towel to absorb any excess moisture and oil. This will ensure the frittata egg muffins bake well and hold their shape.
Step 3
Mix the Egg Batter
In a mixing bowl, whisk together 11 whole eggs, 5 oz of 2% Greek yogurt, and the garlic herb seasoning until smooth. The Greek yogurt should blend seamlessly, so make sure it’s well incorporated. Set the egg mixture aside.
Step 4
Assemble the Muffins
Spray a muffin tin with olive oil to grease the insides of the muffin molds. Evenly divide the sautéed veggies into the muffin molds. Then, pour the egg batter over the veggies, distributing it evenly among the molds.
Step 5
Bake the Muffins
Bake the muffins in the preheated oven for 15-20 minutes or until the eggs are fully cooked and the tops are golden brown. If the muffins still wiggle in the pan, allow them to bake for a few more minutes. Once they are firm and cooked through, remove them from the oven and let them cool in the pan for a few minutes.
In the fridge, they will last in an airtight container for 5 – 7 days.
You can also freeze them to enjoy later. Let them defrost in the fridge before warming them in the oven or microwave.
Step 6
Cool and Store
After the muffins have cooled slightly, remove them from the pan and place them in a sealable container for easy meal prepping. These frittata egg muffins can be stored in the fridge for up to 5-7 days, making them the perfect grab-and-go breakfast or snack. For longer storage, freeze the muffins and let them defrost in the fridge before reheating in the oven or microwave.
Want more Breakfast recipes?
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Frittata Egg Muffins Meal Prep
Kevin Curry
INGREDIENTS
- 11 whole eggs
- 5oz 2% Greek yogurt
- 1 1/2 tablespoons garlic herb seasoning
- 1 red bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped into chunks
- 1/2 large white onion, chopped
- pinch of sea salt
- 2 teaspoons fresh cracked pepper
INSTRUCTIONS
-
Preheat the Oven
Preheat your oven to 350°F (176°C) or set your air fryer oven to 300°F (148°C). To help create a moist baking environment, fill a deep sheet pan with 1-2 cups of warm water and place it in the bottom of the oven as it heats up. This will help keep your muffins from drying out. -
Prepare the Veggies
In a nonstick skillet, spray some oil and set it to medium-high heat. Add the chopped red and yellow bell peppers and onions, and sprinkle with 1 1/2 tablespoons of garlic herb seasoning, a pinch of sea salt, and 2 teaspoons of fresh cracked pepper. Sauté the veggies until they are seared on the edges and the onions are translucent, about 6-8 minutes. Once done, transfer them to a paper towel to absorb any excess moisture and oil. This will ensure the frittata egg muffins bake well and hold their shape. -
Mix the Egg Batter
In a mixing bowl, whisk together 11 whole eggs, 5 oz of 2% Greek yogurt, and the garlic herb seasoning until smooth. The Greek yogurt should blend seamlessly, so make sure it’s well incorporated. Set the egg mixture aside. -
Assemble the Muffins
Spray a muffin tin with olive oil to grease the insides of the muffin molds. Evenly divide the sautéed veggies into the muffin molds. Then, pour the egg batter over the veggies, distributing it evenly among the molds.
-
Bake the Muffins
Bake the muffins in the preheated oven for 15-20 minutes or until the eggs are fully cooked and the tops are golden brown. If the muffins still wiggle in the pan, allow them to bake for a few more minutes. Once they are firm and cooked through, remove them from the oven and let them cool in the pan for a few minutes.In the fridge, they will last in an airtight container for 5 – 7 days.
You can also freeze them to enjoy later. Let them defrost in the fridge before warming them in the oven or microwave.
-
Cool and Store
After the muffins have cooled slightly, remove them from the pan and place them in a sealable container for easy meal prepping. These frittata egg muffins can be stored in the fridge for up to 5-7 days, making them the perfect grab-and-go breakfast or snack. For longer storage, freeze the muffins and let them defrost in the fridge before reheating in the oven or microwave.
Nutrition per serving
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