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Breakfast Frittata Muffins

yield: 6 servingsprep time: 5 minscook time: 20 mins
Gluten Free
recipe-image

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

  1. Preheat oven to 180 C/ 350F.
  2. Lightly oil muffin tin.
  3. In a big bowl, beat eggs with salt and pepper. Pour into each cup of muffin tin.
  4. Add your fillings. Feel free to mix and match them to create different flavor combinations in different cups!
  5. Bake for 15-20 minutes or until eggs are set and golden.
  6. 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