Breakfast Frittata Muffins

Breakfast Frittata Muffins

Savoury baked egg cups loaded with veggies, flavour, and protein

Prep Time

10 minutes

Cook Time

10 minutes

Serves

12 cups

Ingredients

• 8 eggs
• One quarter cup diced red capsicum
• One eighth cup finely sliced spring onion
• 1 teaspoon salt
• One quarter teaspoon pepper
• One eighth cup finely sliced ham
• 60 g finely chopped spinach
• One eighth cup crumbled feta cheese
• One half teaspoon paprika
• One quarter cup finely diced button mushrooms (about 3)
• 120 g cherry tomatoes, quartered

Method

1. Preheat your oven to 200 Celsius (fan forced).
2. Whisk together the eggs, salt, pepper, and paprika until well combined.
3. Add all vegetables, feta, and ham. Fold gently to combine.
4. Lightly spray a muffin tin with oil.
5. Fill each muffin hole with one third cup of the mixture.
6. Sprinkle Parmesan on top if desired.
7. Bake for 10 minutes or until a skewer comes out clean.
8. Let sit in the tin for 10 minutes, then transfer to a rack.

Watch It Being Made

Instagram Reel YouTube Short

Tips

Add chilli flakes for heat. Swap ham for smoked turkey or leave out to keep it vegetarian. Do not overbake — they dry out quickly.

Storage

Store in an airtight container in the fridge for 3 days. Reheat in the microwave or air fryer. Freeze for up to 1 month.