Frittata Egg Muffins with Spinach, Red Bell Pepper, Cherry Tomatoes, and Feta Recipe

Introduction

Frittata Egg Muffins are a quick and healthy breakfast option packed with fresh vegetables and feta cheese. These bite-sized muffins are perfect for meal prep or a grab-and-go snack that keeps you energized throughout the day.

Ingredients

• 6 eggs (large or medium)
• ½ tsp salt
• ¼ tsp black pepper
• ¾ cup chopped spinach (baby or regular spinach, or similar leafy greens)
• ½ cup diced red capsicum (bell pepper)
• 8 cherry tomatoes, quartered
• ½ cup shallots, finely sliced
• 70 g / 2.5 oz feta, crumbled (about ½ cup)
• Oil spray, for greasing muffin tin

Instructions

1. Step 1: Preheat oven to 180°C (350°F).
2. Step 2: Spray 6 standard non-stick muffin holes with oil to prevent sticking.
3. Step 3: In a bowl, whisk the eggs with salt and black pepper until well combined.
4. Step 4: Stir in the chopped spinach, diced capsicum, quartered cherry tomatoes, sliced shallots, and crumbled feta cheese.
5. Step 5: Divide the egg mixture evenly between the prepared muffin holes.
6. Step 6: Bake for 20 minutes or until the tops turn light golden and the centers spring back when gently pressed.
7. Step 7: Serve immediately, or allow to cool before storing.

Tips & Variations

• Try substituting the spinach with kale or Swiss chard for a different flavor and texture.
• Add cooked bacon or sausage for a meatier version.
• Use goat cheese instead of feta for a creamier taste.
• Include herbs like parsley or chives to brighten the flavor.

Storage

Store cooled frittata muffins in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze them for up to 3 months. To reheat, microwave for about 2 minutes or defrost overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these frittata muffins ahead of time?

Yes, they are great for meal prep. Bake them in advance and store in the fridge or freezer to enjoy throughout the week.

Can I use other vegetables in place of the ones listed?

Absolutely. Feel free to use any vegetables you have on hand, such as zucchini, mushrooms, or broccoli, just chop them finely so they cook evenly.

Frittata Egg Muffins with Spinach, Red Bell Pepper, Cherry Tomatoes, and Feta Recipe

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★★★★★

4.6 from 84 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 6 egg muffins 1x
• Diet: Low Fat

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Description

Delicious and wholesome Frittata Egg Muffins packed with fresh spinach, bell peppers, cherry tomatoes, shallots, and crumbled feta cheese. Perfect as a quick and nutritious breakfast or snack, these egg muffins are easy to prepare and bake to golden perfection.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• ½ tsp salt
• ¼ tsp black pepper

Vegetables

• ¾ cup chopped spinach (baby or regular spinach, or similar leafy greens)
• ½ cup diced red capsicum / bell pepper
• 8 cherry tomatoes, quartered
• ½ cup shallots, finely sliced

Cheese

• 70 g / 2.5 oz feta, crumbled (about ½ cup)

Other

• Oil spray, for greasing muffin tin

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the perfect temperature for baking the egg muffins evenly.
2. Prepare Muffin Tin: Lightly spray six standard non-stick muffin holes with oil spray to prevent sticking and make removal easier after baking.
3. Whisk Eggs and Seasoning: In a bowl, whisk together the six eggs, salt, and black pepper until the mixture is smooth and uniform in color.
4. Add Vegetables and Cheese: Stir in the chopped spinach, diced red capsicum, quartered cherry tomatoes, finely sliced shallots, and crumbled feta cheese until all ingredients are well combined.
5. Fill Muffin Tin: Divide the egg and vegetable mixture evenly into the six prepared muffin holes, filling each almost to the top.
6. Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until the tops are light golden and the centers spring back when lightly touched, indicating they are fully cooked.
7. Serve or Store: Serve the frittata muffins immediately while warm. Alternatively, let them cool, then store in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Defrost in the microwave for 2 minutes or overnight in the fridge before serving.

Notes

• You can use baby spinach or regular spinach or any similar leafy greens for the recipe.
• The muffins freeze well and can be reheated for a quick breakfast or snack.
• Feel free to swap feta for another cheese such as goat cheese or cheddar depending on preference.
• Make sure not to overfill the muffin tins to avoid overflow during baking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: frittata, egg muffins, breakfast recipe, baked eggs, healthy breakfast, spinach, feta cheese, easy breakfast, meal prep