Description
These Mini Frittata Muffins with Dill are a delightful blend of eggs, cheese, and colorful veggies, making them a must-try for a quick, delicious meal. Perfect for breakfast or a snack, they offer a healthy balance of nutrients and irresistible flavors to satisfy your cravings without the fuss.
Ingredients
Scale
- 6 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- ¼ cup diced bell peppers
- ¼ cup chopped spinach
- ¼ cup cooked crumbled bacon optional
- salt and pepper to taste
- oil or butter for greasing
Instructions
- Preheat the oven to 180°C (350°F) and prepare a muffin tin by greasing it with oil or butter.
- In a mixing bowl, whisk together the eggs, milk, shredded cheese, salt, and pepper until well combined.
- Add in the diced bell peppers, chopped spinach, and optional crumbled bacon, stirring until evenly mixed.
- Pour the egg mixture into the prepared muffin cups, filling them about three-quarters full.
- Bake in the oven for 18-20 minutes, or until the muffins are puffed and golden brown.
Notes
Optional: You can customize these muffins by adding various vegetables or herbs based on your preference.
For a lighter version, replace half of the cheese with additional spinach or zucchini.
Make ahead and store in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 150mg