Breakfast Egg Muffins Frittata (Printable Version)

Fluffy baked egg muffins packed with veggies and cheese for a quick, protein-rich morning bite.

# Ingredients:

→ Egg Mixture

01 - 8 large eggs
02 - 80 ml whole milk or half-and-half (or nondairy milk)
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon onion powder
06 - 1/4 teaspoon garlic powder

→ Vegetable Add-Ins

07 - 120 g finely chopped bell pepper (any color)
08 - 75 g finely chopped tomatoes
09 - 15 g finely chopped fresh spinach (or kale)

→ Cheese

10 - 100 g crumbled feta cheese

→ Optional Garnishes

11 - Chopped parsley or chives
12 - Grated parmesan cheese
13 - Red pepper flakes

# Steps:

01 - Preheat oven to 191°C. Generously grease a 12-cup muffin pan with nonstick spray. Avoid using paper liners, or if using, spray liners thoroughly.
02 - In a medium mixing bowl with a pour spout, whisk together eggs, milk, salt, black pepper, onion powder, and garlic powder until just combined. Do not over-mix.
03 - Spoon chopped bell pepper, tomatoes, and spinach evenly into each prepared muffin cup, using about 2 tablespoons per cup.
04 - Top each muffin cup with approximately 1 tablespoon crumbled feta cheese.
05 - Carefully pour the egg mixture into the muffin cups, filling each about three-quarters full, just above the level of the add-ins and cheese.
06 - Bake for 18 to 20 minutes or until muffins are puffed and golden brown around the edges.
07 - Remove from oven and let cool in the pan for 5 minutes; muffins will deflate slightly. Gently release muffins from the pan.
08 - Serve warm with optional garnishes. Alternatively, cool completely and store in the refrigerator or freezer as desired.

# Notes:

01 - For optimal texture and flavor, bake muffins immediately after preparing the egg mixture.
02 - Prepared muffins keep refrigerated up to 5 days; reheat gently in the microwave or oven to prevent rubbery texture.
03 - To freeze, allow cooked muffins to cool completely, transfer to a freezer-safe container, and store for up to 3 months.
04 - Variety of add-ins such as diced cooked ham, mushrooms, cooked sausage, or other vegetables can be used, totaling approximately 225 g.
05 - Egg whites alone are not recommended for this preparation, as yolks provide necessary richness and structure.

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