Muffin Tin Frittata - Chef Abbie Gellman MS, RD, CDN

Muffin Tin Frittata

Chef Abbie Gellman RD

Looking for an easy breakfast?  Try a Muffin Tin Frittata!  They are simple to make and a great way to sneak some extra veggies into your breakfast.

All About my Muffin Tin Frittata

First, preheat your oven to 350 degrees F.  Spray four cups in a muffin tin with olive oil cooking spray (depending how many eggs you use and what toppings you mix in, you may fill more muffin tins).

In a medium sized bowl, whisk together the eggs, salt, pepper, parsley. Throw in cayenne pepper if you want an extra kick!  Divide the eggs evenly among the sprayed muffin tins.  Make sure to whisk the egg mixture thoroughly before adding it to the tin.

Divide the peas and pepper evenly between the filled cups.  Sprinkle each frittata with about ½ teaspoon Parmesan cheese.  Bake for 15-20 minutes or until the frittatas are set.  Let cook in the pan for 5 minutes.  Gently remove each frittata and cool on a rack.

Muffin Tin Frittata Storage

Want to make some frittatas in advance?  Not a problem at all.  You can cook these easy frittatas, put them in the refrigerator or freeze them, and pull them out once you are ready to eat.

If you want to keep your frittatas in the fridge, they will last for up to 4 days.  Simply pull out and microwave for 30 seconds! To freeze, wrap each frittata in plastic wrap and place in a Ziplock bag.  Be sure to label and date your frittatas so you know how long they’ve been there!  They will last in the freezer for up to 30 days.

Once you are ready to eat, I recommend placing them in the refrigerator overnight and then reheating in the microwave for 30 seconds in the morning.  If you forget to do this, you can thaw them directly from the freezer by using the microwaves defrost setting and heating for about 3-4 minutes.

Egg Nutrition

Eggs are a great source of high-quality protein.  One egg contains about 6 grams of protein, which is necessary for healthy bones, muscle, and skin.  Eggs are also packed full of nutrients like Vitamin D, B vitamins, Selenium, Choline, and Lutein.

Whites or Yolks?  Eat both!  About half the egg’s protein is found in the yolk, as well as the fat-soluble nutrients A, D, E and K.  The healthy fat, which is found in the yolk, is necessary for proper absorption of these nutrients.

All the fillings

There are endless possibilities when it comes to what to put in your Muffin Tin Frittata.  It is a great opportunity to get your kids involved in cooking by letting them fill their own muffin tin with the veggies of their choice.

You could add veggies like chopped broccoli, mushrooms, tomatoes, zucchini, arugula, or spinach.  To add some extra protein to your frittata, how about some bacon bits or ham?  You can also change the flavor by changing the herbs you add.  Think about adding parsley or cilantro to your next frittata and see what you prefer.  And don’t forget about all the cheese options!  You could put feta, goat cheese, parmesan, cheddar, or whatever cheese you have on hand.  Let me know your favorite way to fill your Muffin Tin Frittata below!

Why in a Muffin Tin?

Why make your frittata in a muffin tin instead of a baking dish?  Baking in the muffin tin shortens the baking time, allows the eggs to cook more evenly, and makes this a simple grab-and-go breakfast.  They are also easy to make in advance, require little mess, and are delicious!

Similar Pages

Looking for more egg breakfasts?  Check out my Egg Bean Burrito, Eggs with Tomatillo Salsa, and Tomato Egg Bake

References

“Egg Nutrition Facts & Data: Eggs 101.” Egg Nutrition Center, 2020, www.eggnutritioncenter.org/egg-nutrition-basics/.

 

muffin tin frittata

Muffin Tin Frittatas

5 from 1 vote
Print Pin Rate
Course: Breakfast
Keyword: eggs, kids, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 4 eggs beaten
  • ½ teaspoon kosher salt
  • pepper to taste
  • 1 Tablespoon chopped parsley or whatever herbs you like
  • ¼ teaspoon cayenne pepper optional
  • ¼ cup frozen peas thawed
  • 1 bell pepper diced small
  • 2 teaspoons grated Parmesan cheese
  • Note: you can use any veggies you like

Instructions

  • Preheat the oven to 350 degrees F. Spray four cups in a muffin tin with olive oil cooking spray.
  • In a medium-sized bowl whisk together the eggs, salt, pepper, parsley, and cayenne pepper if using. Divide the eggs evenly among the four greased muffin cups.
  • Divide the peas and pepper evenly between the filled cups. Sprinkle each frittata with ½ teaspoon Parmesan cheese.
  • Bake for 15-20 minutes or until the frittatas are set. Let cool in the pan for 5 minutes. Gently remove each frittata and cool on a rack.
  • To freeze: wrap each frittata in plastic wrap and place in a Ziploc bag. Freeze for up to 30 days.
  • To thaw: Ideally, place in the refrigerator overnight. Heat in the microwave for 30 seconds. To thaw directly from the freezer: on the microwave’s defrost setting, heat for 3-4 minutes until desired temperature.

Video

Notes

Note: you can use any veggies you like

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