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My review
Mini Frittata Muffins
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Ceci Rey
"Packed with eggs, cheese, tomatoes, and green peppers, these mini frittata muffins are an easy recipe to make for breakfast, lunch, or unexpected guests. Light, keto-friendly, and satisfying!"
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Ingredients
40 m servings 316Original recipe yields 6 servings (12 mini frittata muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.
- Combine eggs, milk, salt, and pepper in a bowl; beat with a fork until blended evenly.
- Distribute tomatoes and green peppers amongst the muffin cups and sprinkle with Colby-Jack cheese. Pour egg mixture into each muffin cup until filled to the top. Mix each muffin cup carefully with a fork to distribute ingredients evenly.
- Bake in the preheated oven until tops start to brown, about 20 minutes. Remove and let cool in the pan for 5 minutes before serving.
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Footnotes
- Cook's Note:
- You can also use pre-shredded Mexican blend without seasoning instead of Colby Jack cheese.