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Mini Frittata Muffins

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"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 316
Original recipe yields 6 servings (12 mini frittata muffins)

Directions

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  1. Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.
  2. Combine eggs, milk, salt, and pepper in a bowl; beat with a fork until blended evenly.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • You can also use pre-shredded Mexican blend without seasoning instead of Colby Jack cheese.

Nutrition Facts


Per Serving: 316 calories; 23.5 5.3 22 371 1251 Full nutrition

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