Frittata Egg Muffins Meal Prep
Egg Muffins Frittata 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
How to Make Easy Egg Frittata Muffins
Step 1
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.