Egg Frittata Muffins

Breakfast
Written By Kristen

Recipe Type: Breakfast

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Vegan, Vegetarian, Whole 30

Servings: 6

Prep Time: 10 minutes Cook Time: 15-20 minutes Total Time: 25-30 minutes

Ingredients:

  • 8 Eggs

  • Spices: Salt, Pepper, Garlic Powder

  • 1 Small Onion (any kind)

  • Veggies of choice

    • Tomato and spinach

    • Red pepper

    • Broccoli

  • Optional: Cheese, Breakfast Meat, etc.

How To:

  1. Preheat the oven to 350 degrees.

  2. Grease a cupcake pan with coconut oil.

  3. Chop onion into very small pieces.

  4. Whisk the eggs, spices, and onion together in a bowl.

  5. Pour into muffin pan filling each tin about 3/4 full.

  6. Top with veggies and toppings of choice.

  7. Bake for 15-20 minutes.

  8. Cool for 10 minutes and remove from pan.

Variations:

  • Spinach and tomato

  • Broccoli and cheddar

  • Red pepper and mushroom

Notes:

  • Store in an airtight container in the refrigerator up to 5 days. Store in the freezer (individually wrapped) up to 2 months.

  • Reheat in oven, toaster oven, or microwave for a quick breakfast!

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)

Kristen
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