Make Ahead Egg Bites in Muffin Tins
Breakfast is served with these easy and oh-so-delicious Mini Frittatas made 3 ways, with simple ingredients, savory flavors, and healthy vegetables. Simple to make in muffin tins, these frittatas will satisfy every eater in your crowd.
Servings: 12 Mini Frittatas
Calories: 111kcal
Ingredients
Mini Frittatas Base:
- 12 large eggs
- 1/2 cup finely chopped green onions
- salt and pepper to taste
Tomato, Greens and Mozzarella Frittatas:
- 1/4 cup fresh greens chopped (spinach, kale, chard, etc.)
- 6-8 cherry tomatoes halved
- 1/4 cup shredded mozzarella cheese
Bacon and Cheddar
- 1/4 cup shredded cheddar cheese
- 1/4 cup cooked bacon crumbled
Broccoli and Cheddar Frittatas:
- 1/2 cup thinly sliced broccoli florets
- 1/4 cup shredded Cheddar cheese
- 1/4 teaspoon garlic powder
- dash of red pepper flakes
- chopped fresh parsley optional
Instructions
- Preheat oven to 350°F and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, whisk together the eggs and green onion, seasoning with salt and pepper. Add the egg mixture to each muffin cup and fill about halfway up.
- Divide the three frittata topping combinations into each of 4 muffin cups. Bake in a preheated oven for 20 minutes or until the frittatas are set in the middle. Allow to cool in the pan for about 5 minutes. With a plastic knife, release the frittatas from the sides of the muffin tin.
Notes
- Refrigerate in an airtight container for up to four days. To freeze, wrap each mini frittata in plastic wrap and place into a freezer zip-top bag for up to 2 months.
Nutrition
Serving: 1g | Calories: 111kcal | Carbohydrates: 2g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 193mg | Sodium: 171mg | Fiber: 1g | Sugar: 1g