Egg Muffins - Mini Frittata Cups 3 Delicious Ways
Add these Egg Muffin Cups to your breakfast table and watch the satisfaction from your family as they dig into three tasty combinations of egg muffin fillings!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 105kcal
Main recipe:
- 12 Eggs large
- 3 Tablespoons Onion Finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Add In 1 - Garlic Mushroom Pepper:
- ¼ cup sliced crimini mushrooms the brown variety
- ¼ cup red bell pepper
- 1 Tablespoon fresh Italian parsley chopped
- ¼ teaspoon garlic powder may substitute fresh minced garlic (¼ teaspoon)
Add in 2 - Tomato Spinach Mozzarella:
- ¼ cup fresh baby spinach roughly chopped
- 8 grape tomatoes halved (2 tomatoes per cup)
- ¼ cup mozzarella cheese shredded
Add in 3 - Bacon Cheddar:
- ¼ cup bacon cooked and chopped
- ¼ cup cheddar cheese shredded
Preheat oven to 350℉ (180℃). Lightly spray a 12-cup muffin pan with nonstick vegetable oil spray.
In a large mixing bowl, whisk together the eggs, onion, salt, and pepper.
Add the egg mixture to the pan, evenly dividing the liquid evenly between the cups.
Add each of the three topping combinations into 4 muffin cups.
Place the muffin pan on a baking tray for ease of transfer to and from the oven.
Bake for 20 minutes or until the top is light golden and the center springs back when touched.
Let cool slightly then serve immediately. Or allow to cool, then store in an airtight container in the fridge for up to 4 days, or in the freezer for 3 months.
Calories: 105kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 171mg | Sodium: 321mg | Potassium: 125mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg