Mini Frittatas in a Muffin Tin
Mini Frittatas in a Muffin Tin deliver tender egg bites studded with asparagus, bell pepper, and red onion, all melted together with Cheddar. Each portion bakes up light yet satisfying, with a gentle peppery warmth and creamy cheese finish. Ideal for grab-and-go breakfasts or an easy brunch spread, they reheat beautifully for busy mornings.
- Prep10 mins
- Cook25 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Coat 12 muffin cups with cooking spray.
- 2
Meanwhile, warm olive oil in a skillet over medium heat. Add asparagus, green bell pepper, and onion; cook and stir until the vegetables soften, 5 to 10 minutes.
- 3
Whisk eggs, milk, salt, and black pepper together in a bowl. Stir the cooked vegetables and Cheddar cheese into the egg mixture; spoon about 1/4 cup of the mixture into each muffin cup.
- 4
Bake in the preheated oven until the frittatas are set in the center and lightly browned, about 20 minutes.
- Calories 258.69 kcal Moderate
- Protein 9.12 g Moderate
- Carbs 9.53 g Moderate
- Total Fat 20.86 g High
- Saturated Fat 4.93 g High
- Trans Fat 0.02 g High
- Cholesterol 131.42 mg High
- Sodium 180.88 mg Moderate
- Fiber 1.15 g Low Source
- Sugar 1.72 g Low Source
- Added Sugar 0.04 g Low Source
- Calcium 148.45 mg Moderate
- Iron 1.27 mg Low Source
- Potassium 216.07 mg Low Source
- Vitamin A 63.67 mcg_rae Low Source
- Vitamin C 2.02 mg Low Source
- Vitamin D 1.13 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Onions 🧅