Frittata Muffins

12 servings


35 minutes

total time


8 large eggs

1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

3/4 cup (120g) finely chopped bell pepper (any color)

1/2 cup (75g) finely chopped tomatoes (don’t use)

½ cup ham, cubed

1/2 cup (15g) finely chopped fresh spinach (or kale, don’t use)

3/4 cup (100g) crumbled feta cheese (Mediterranean)

optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes


Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.

In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.

Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup, about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each.

Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).

Bake for 18-€“20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly, that’s ok.

Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.

Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer (see Notes). Add optional garnishes when serving, if desired.


Serving Size

2 muffins



Total Fat

10.4 g

Saturated Fat

4.9 g

Unsaturated Fat


Trans Fat

0 g


265 mg


372.7 mg

Total Carbohydrate

3.9 g

Dietary Fiber

0.6 g

Total Sugars

2.8 g


11.9 g

12 servings


35 minutes

total time
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