Real Recipes From Real Home Cooks ®

muffin frittatas

(6 ratings)
Recipe by
Donna Brown
West TN, TN

These little frittatas are so easy to make and have such great flavor. They are so good for breakfast, brunch, a light lunch, an appetizer or for a quick snack. They are very versatile, too, as you can use your favorite ingredients.

(6 ratings)
method Bake

Ingredients For muffin frittatas

  • 1 1/4 c
    egg substitute (or 6 whole eggs)
  • 1/2 c
    2% milk
  • 1/4 c
    bell pepper (i use red bell pepper, but you can use green or a mixture of red, green or yellow)
  • 2 Tbsp
    chopped onion
  • 1/2 c
    chopped spinach (or broccoli or zucchini or a mixture of spinach, broccoli and zucchini) - make sure it's finely chopped
  • 1/4 c
    sour cream
  • 3/4 - 1 c
    shredded cheese (cheddar, swiss, provolone or a mixture of your favorite cheese)
  • salt and pepper to taste (instead of salt, i use mrs. dash)
  • 1 - 2 Tbsp
    chopped basil (optional)
  • 1 Tbsp
    extra virgin olive oil

How To Make muffin frittatas

  • 1
    Preheat oven to 350°. Spray muffin cups well with cooking spray. Beat eggs, milk, salt and pepper in medium bowl. In a skillet, add EVOO and sautè onion and bell pepper until tender; cool. Add cheese, sour cream, bell pepper, and spinach (or whatever green vegetable you are using) to the egg mixture and mix well. Add about a 1/4 cup of the egg mixture to each muffin cup (or fill muffin cup 3/4 full). Bake in preheated oven 20-22 minutes until egg mixture is set. When done, remove from cups onto serving plate. (In my oven, 20 minutes was just right). This makes about 10 - 12 muffin frittatas. I have added finely chopped 98% fat free ham to the egg mixture.