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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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
12 mini frittata muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.

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  • 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.

Cook's Note:

You can also use pre-shredded Mexican blend without seasoning instead of Colby Jack cheese.

Nutrition Facts

316 calories; protein 22g; carbohydrates 5.3g; fat 23.5g; cholesterol 371.3mg; sodium 1251.5mg. Full Nutrition
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