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Mini Egg Frittatas

These mini egg frittatas are made in a muffin tin for a delicious make-ahead breakfast. Full of protein and veggies, they can be customized, too!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs eggs
  • 6 large egg whites egg whites or use 3 whole eggs
  • 1 cup bell peppers chopped
  • 0.5 cup onion chopped
  • 1 cup spinach chopped
  • 1 cup cooked crumbled breakfast sausage bacon or diced ham
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon ground black pepper

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
  2. Whisk together 6 eggs and 6 egg whites in a large bowl. Add in 1 cup chopped bell peppers, 1/2 cup onion, 1 cup spinach, 1 cup cooked breakfast sausage and 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
  3. Pour the egg mixture into each muffin tip cup, leaving about 1/4″ from the top.
  4. Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick. Run a knife around the edges to pop them out. Enjoy while hot.

Notes

These frittatas are great for make-ahead breakfasts or snacks. They are easily customizable with your favorite vegetables and proteins.