Breakfast Egg Muffins (Frittata Muffins)
Let Me Tell You About These Muffins…
You ever have one of those mornings where you just stare into the fridge, waiting for inspiration while the kettle boils (slower than ever, I swear)? That’s usually when I make these Breakfast Egg Muffins (Frittata Muffins). I remember the first time I made them, I’d just run out of bread (again!) and had only a cheese heel, half a bell pepper, and, thankfully, a carton of eggs. Oh, and I almost melted a spatula in the oven that morning, but that’s a story for another day. These muffins are weirdly forgiving, portable, and, as my nephew once put it, are “the snack that made him stop whining about oatmeal.” Highly recommend just for that.
Why I Keep Coming Back to These
I make these when I’ve got too many odds and ends in the veggie drawer, or when someone in the house threatens to skip breakfast. My family goes a bit bonkers for them, especially if I secretly tuck in crumbled sausage (they gobble them up then ask why there’s never enough!). You can toss anything in—plus, if the muffins come out a little, well, wonky-looking, they still taste great. I used to hate how egg-based things would get rubbery, but these just refuse to.
So, Here’s What You’ll Need
- 6 large eggs (free-range taste rich, but supermarket eggs totally work—I’ve tried both, honest)
- 1/3 cup milk (sometimes I use oat milk if I’ve run out, works fine)
- 1 cup grated cheese (cheddar’s my favorite but mozzarella, feta, whatever’s living in your fridge is fair game)
- 1/2 bell pepper, diced (red, yellow, or green—I just grab what’s softest)
- 1/4 cup green onions, chopped (regular onion is okay, but my kids pick them out… sigh)
- 1/2 cup cooked meat, like ham, bacon, or sausage—totally optional (once I even used leftover taco beef, not bad!)
- Salt and pepper, to taste (I eyeball it—maybe a hefty pinch?)
- Dash of hot sauce (if it’s just for me, I double it)
- Anything else that calls to you from the crisper: spinach, mushrooms, sun-dried tomatoes—I once tossed in cold peas. It worked, surprisingly!
How I Fumble My Way Through Making Them
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it up well (I always forget to grease at least one cup—don’t be like me).
- Crack your eggs into a bowl and beat ‘em up with the milk, salt, pepper, and hot sauce. You want that nice yellowy mix. Sometimes I whisk with a fork—does the job.
- Chuck in your cheese, veggies, and meat if using. Stir it together gently. This is where I usually sneak a little cheese for myself.
- Pour the mixture into the muffin cups, but go easy—about 3/4 full or you might get a mini egg volcano in the oven (which is… messy, ask my baking tray from 2019).
- Bake for 18–22 minutes, or until the tops are puffy and just a little browned. A toothpick should come out mostly clean, but if there’s a gooey cheese pocket, well, that’s a win.
- Let them cool for a few minutes. They’ll deflate a bit—don’t panic, totally normal! Actually, I think they taste better the next day, if by some miracle, any make it that long.
Notes (a.k.a. My Learning Curve)
- Once I tried doubling the recipe and, yeah, overfilled the cups—now I just do two batches. Lesson learned.
- Don’t be too stingy with grease if you skip muffin liners. Nothing’s worse than scraping eggy bits form the tin after work.
- If they look a bit wobbly straight out the oven, just give ‘em a minute—they firm up while cooling. I always panic and poke them, but it’s fine. Honestly.
If You’re Feeling Adventurous… Try These Variations
- Southwest style: Toss in black beans, corn, and a sprinkle of cumin—top with salsa if you like living dangerously before 10am.
- Greek-ish: Feta, spinach, olives. My partner liked this way more than I did, but hey, tastebuds are weird.
- I once tried adding quinoa for a protein boost and… nah, it got stodgy (if you crack this, let me know!).
- Broccoli cheddar—loads of cheese, tiny chopped broccoli bits, makes ‘em almost healthy.
About the Equipment (and My Cheapskate Workarounds)
- Standard 12-cup muffin tin (Silicone is less picky, but I still use my battered old metal one.)
- If you don’t have liners, just grease well with oil, butter, or spray—anything goes. Or, use cupcake cases from a birthday party pack—they work in a pinch.
- I have whisk envy, but honestly, a fork works fine for mixing eggs.
Keepin’ It Fresh—or Trying To
Store in a covered container in the fridge, and they’ll last 3–4 days. You *can* freeze them, but texture’s a mixed bag, so I’m indifferent. Honestly, though, in my house these muffins barely survive past lunchtime! They’re kind of the disappearing act of breakfast foods.
How I Love to Serve Them
Warm, naturally, but cold in a lunchbox works too. Sometimes I’ll dunk them in a blob of ketchup (don’t judge—it’s a childhood thing), or pile them up with avocado on a slice of toast. My mum always insists on a dash of hot sauce, but she likes to live spicy. Also, if you’re having friends over, stick a toothpick in each for fancy brunch vibes. Well, semi-fancy. Not gonna fool anyone into thinking it’s a hotel buffet, but you get me.
Things I Wish Someone Had Told Me (Pro Tips)
- Pat your veggies dry, or you’ll get soggy muffins. I once tried rushing this part, regretted it—eggs just don’t like a swamp.
- Let them cool a little before yanking from the tin. The first time I got greedy, I ended up with scrambled egg rubble. Patience pays off here, promise.
- If you’re making a double batch, mix each batch separately—the filling sinks at the bottom otherwise. I learned the hard way, twice.
Burning Questions—Answered (Because I’ve Actually Been Asked These!)
- Can I use just egg whites?
- Yep, it works. They’re a bit lighter, but sometimes the muffins stick more. Just a heads up.
- How do I make them dairy free?
- Skip the cheese or use a dairy free one. Oat milk or just water does the trick for the liquid.
- Why did my muffins collapse?
- Honestly, most muffins sink a little as they cool. But too much liquid can make them deflate completely—try less milk next time?
- Can I prep the mix the night before?
- Sure, but give it a good stir in the morning because stuff likes to settle to the bottom. I think they taste better freshly mixed.
- Do these pass the road trip test?
- Oh, 100%. Did a five-hour drive with a batch in a plastic tub and not a crumb survived. Highly recommend as car snacks!
One last thing—if you figure out how to not eat three of these before anyone else wakes up, please teach me your ways. Or maybe just enjoy your secret breakfast. No judgment here!
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 cup diced bell pepper (red or green)
- 1/2 cup diced cooked ham
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for greasing the muffin tin)
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
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2In a large bowl, whisk together the eggs and milk until well combined. Stir in salt and black pepper.
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3Add diced bell pepper, cooked ham, shredded cheddar cheese, and chopped spinach to the egg mixture. Stir until evenly mixed.
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4Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
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5Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
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6Allow the muffins to cool for a few minutes, then remove from the tin. Serve warm or store in the refrigerator for up to 4 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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