Frittata Muffins
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 16 muffins
Ingredients
  • 10 eggs
  • ⅓ cup shredded cheese (optional)
  • ¼ cup plain Greek yogurt (I use whole milk yogurt)
  • ½ tsp. black pepper
  • ¼ tsp. each: sea salt and crushed red pepper flakes
  • 1 TBSP olive oil
  • 1 bell pepper (any color)
  • 1 sweet potato, diced
  • 3 cups raw spinach or kale, chopped
  • Optional add-ins: ½ onion (chopped), 1 cup chopped mushrooms, whatever veggie you want!
Instructions
  1. Preheat the oven to 350 F and grease a muffin tin with non-stick cooking spray, or line with muffin cups. (Usually makes around 16 muffins)
  2. Whisk together the eggs, yogurt, cheese (if using), and black pepper in a large bowl.
  3. In a large skillet, heat 1 TBSP oil and add the bell pepper, sweet potato, and any other veggies you may be using. Cook, stirring frequently, for about 10-15 minutes, or until veggies start to soften.
  4. Once veggies are tender, add the spinach or kale leaves and cook for another 5 minutes, or until completely wilted. Add this mixture to the egg mixture and then mix well.
  5. Spoon the egg mixture into each muffin cup, about ⅔ of the way full.
  6. Bake for 35 - 45 minutes, or until the centers of the eggs are set and the tops appear slightly browned.
  7. Remove from the oven and let cool for 10 minutes before removing each muffin and placing it on a cooling rack to completely cool.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/18/frittata-muffins/