Breakfast Egg Muffin Recipe (Mini Frittatas) Recipe

An egg muffin with a bite taken out of it stacked on another muffin.

5 from 1 vote

Breakfast Egg Muffin Recipe (Mini Frittatas) Recipe

This healthy breakfast egg muffins recipe is an easy, protein-packed, make-ahead breakfast that you can customize for all your needs!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: All American

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Salt, Vegetarian

Servings: egg muffins

Calories: 109kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

blender or food processor
silicone muffin pan
large bowl

Ingredients

2 cups veggies, roughly chopped onion, zucchini, carrot, spinach, etc
2 Tablespoons water
8 eggs
1/4 cup melted butter or light olive oil
1/3 cup coconut flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded cheddar cheese

Instructions

Preheat the oven to 400F. Spray a silicone muffin pan with non-stick spray. Set the prepared muffin pan on a baking sheet.
In a blender or food processor add the 2 cups chopped veggies and 2 Tablespoons water. Blend until smooth.
2 cups veggies, roughly chopped, 2 Tablespoons water
In a large bowl, add the eggs and whisk until smooth.
8 eggs
Whisk in the melted butter, coconut flour, baking powder, garlic powder, salt, black pepper and pureed vegetables until combined.
1/4 cup melted butter or light olive oil, 1/3 cup coconut flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon ground pepper
Pour the mixture into the 12 greased muffin cups and sprinkle the tops with shredded cheese. Bake for 30-35 minutes or until the egg muffins are domed and slightly golden brown on top.
1 cup shredded cheddar cheese
Store leftovers in the refrigerator for up to 5 days or freezer for up to 3 months. Reheat in the microwave when ready to serve.

Video

Notes

Ingredient Tips - We usually add onion, zucchini, carrot, spinach or a combination of them all in this recipe. If you have picky eaters, remove the skin from the zucchini and and don't use spinach. The skin of the zucchini and spinach will make the muffins more green in color even though they still taste is still amazing.

Nutrition