What an easy way to make eggs for a group.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

    Advertisement
  • Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.

  • Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.

  • Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Nutrition Facts

92.5 calories; 6.1 g protein; 1.5 g carbohydrates; 103.7 mg cholesterol; 146.5 mg sodium. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/26/2013
Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this recipe is that it directs you to pre-cook the vegetables before mixing them in with the eggs and then baking. This is an unnecessary step. If the vegetables are chopped finely enough, which they should be anyway since these muffins are so little, you can save yourself some time and a pan to clean. Since the asparagus (or in my case zucchini) is green, I chose to use red rather than green bell pepper for the color contrast. I also added fresh chopped dill because I love it. These are nutritious and wholesome but still hearty, delicious and satisfying. I baked these in free -standing silicone cups that I sprayed with cooking spray. They popped right out and were a cinch to clean. Good, good for you, pretty on the plate and easy clean-up. I like that. (Note: if you want to save a few calories I've also made these without the cheese with equally good results) Read More
(170)

Most helpful critical review

Rating: 3 stars
06/10/2016
I was thinking about trying these by spraying an aluminum cupcake cup then adding the egg mixture. I make brownie muffins with the aluminum cups and they come out great. You could also whip the egg whites and fold the into the mixture. It may keep the centers from sinking. Just a thought. Sparki Read More
(2)
153 Ratings
  • 5 star values: 107
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/26/2013
Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this recipe is that it directs you to pre-cook the vegetables before mixing them in with the eggs and then baking. This is an unnecessary step. If the vegetables are chopped finely enough, which they should be anyway since these muffins are so little, you can save yourself some time and a pan to clean. Since the asparagus (or in my case zucchini) is green, I chose to use red rather than green bell pepper for the color contrast. I also added fresh chopped dill because I love it. These are nutritious and wholesome but still hearty, delicious and satisfying. I baked these in free -standing silicone cups that I sprayed with cooking spray. They popped right out and were a cinch to clean. Good, good for you, pretty on the plate and easy clean-up. I like that. (Note: if you want to save a few calories I've also made these without the cheese with equally good results) Read More
(170)
Rating: 4 stars
05/26/2013
Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this recipe is that it directs you to pre-cook the vegetables before mixing them in with the eggs and then baking. This is an unnecessary step. If the vegetables are chopped finely enough, which they should be anyway since these muffins are so little, you can save yourself some time and a pan to clean. Since the asparagus (or in my case zucchini) is green, I chose to use red rather than green bell pepper for the color contrast. I also added fresh chopped dill because I love it. These are nutritious and wholesome but still hearty, delicious and satisfying. I baked these in free -standing silicone cups that I sprayed with cooking spray. They popped right out and were a cinch to clean. Good, good for you, pretty on the plate and easy clean-up. I like that. (Note: if you want to save a few calories I've also made these without the cheese with equally good results) Read More
(170)
Rating: 5 stars
06/26/2013
I love mini frittatas although, being Italian, frittata means that one of the ingredients is usually small diced potatoes. Without the potatoes, it's more of a quiche. Read More
(62)
Advertisement
Rating: 5 stars
12/25/2013
Just made these for Christmas breakfast and they were a hit! I made them with diced red onion, mushrooms and yellow, red and green peppers , sharp cheddar and pancetta. Tasty and easy! Recipe is a keeper! Read More
(47)
Rating: 5 stars
06/09/2013
I significantly changed the recipe. I used 2 cups of grated potatoes instead of asparagus. Like Naples34102 said no need to fry the ingredient first. I just mixed everything and pour in 10 large muffins tins. It was quick and leftovers are great for lunches. Next time I'll some herbs and garlic because I thought it lacked a bit of taste. Read More
(19)
Rating: 5 stars
03/29/2014
Yum! I made 5 ramekin sized and cooked a bit longer. Used up some mushrooms and homemade roasted peppers. Added lots of fresh garlic and even some dried. I only had white onion and Mexican Queso cheese. Great recipe to use up stuff you have in the fridge. It was delish. Read More
(18)
Advertisement
Rating: 4 stars
03/07/2013
These are really easy and make for a great on the go breakfast and would be fabulous for a brunch. I baked them for 15 minutes and they were perfect. Also I used foil cupcake liners that I sprayed with cooking spray. They lifted right out and there was hardly any clean up. I didn't use the entire amount of cheese but that is just personal taste - a little sprinkling of cheese on each 'muffin' was perfect. Read More
(17)
Rating: 5 stars
10/03/2013
Very good quick and easy recipe. I made these for my mommy group and they raved about them. I have to admit that I used the veggies I had on hand - grape tomatoes bell peppers and onion. I would try goat cheese instead of cheddar just to change it up for next time. Read More
(13)
Rating: 5 stars
04/11/2014
These are delicious! I did not use cupcake/muffin liners just sprayed the pan. Next time I will use the liners since mine got a little browned on the outside. The cook time is spot on. Thanks!! Read More
(11)
Rating: 5 stars
03/31/2013
I came into Allrecipes to get this receipe after having these muffin frittatas at a friend's house for Easter. They were delicious -- she changed the recipe by chopping up asparagas instead of zucchini. I think there are a lot of possible variation. I am cooking for a group of people in a couple of weeks and was planning to make a couple of quiches; I'm going to try these frittatas instead. Read More
(11)
Rating: 3 stars
06/10/2016
I was thinking about trying these by spraying an aluminum cupcake cup then adding the egg mixture. I make brownie muffins with the aluminum cups and they come out great. You could also whip the egg whites and fold the into the mixture. It may keep the centers from sinking. Just a thought. Sparki Read More
(2)