Breakfast Frittata Muffins
yield: 6 servingsprep time: 5 minscook time: 20 mins

DESCRIPTION
INGREDIENTS
- 6 eggs
- 10g diced onion
- 10g diced green bell pepper
- 10g baby spinach
- 10g diced sun-dried tomatoes
- 10g mozzarella cheese
- 10g diced bacon
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp chopped chives
INSTRUCTIONS
- Preheat oven to 180 C/ 350F.
- Lightly oil muffin tin.
- In a big bowl, beat eggs with salt and pepper. Pour into each cup of muffin tin.
- Add your fillings. Feel free to mix and match them to create different flavor combinations in different cups!
- Bake for 15-20 minutes or until eggs are set and golden.
- Enjoy immediately or let cool completely before storing in an airtight container in the fridge.
NOTES
- Store in an airtight container in the fridge for up to 3 days.
- Store in freezer for up to 3 months. Defrost and reheat before eating.
- Have fun experimenting with the fillings! Use your favourite breakfast staples such as feta, mozzarella, mushroom, chorizo, Italian sausage, asparagus, zucchini, or red onion!
© Chloe Ting Recipes – https://chloeting.com/recipes/breakfast-frittata-muffins