frittata muffins

Eggs & veggies, baked into an easy to eat, easy to love muffin.

frittata muffins

GROCERY LIST*

  • 10 large eggs

  • 1 cup any chopped fresh or frozen veggies*

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon chili powder (optional)

  • 1/4 cup chopped scallions (optional)

  • 1/2 cup shredded cheese (optional)

  • Salt to taste

  • Muffin liners


    *Frittata Muffins are so versatile! Use produce odds and ends or frozen veggies
    Here are my favorite combos:

  • Spinach & feta

  • Tomato, basil & mozzarella

  • Bell pepper & spinach

  • Kale & scallion

ASSEMBLING FOR THE LUNCHBOX

Preheat the oven to 350 F. Line a muffin tin with 12 liners.
Scramble the eggs in a large mixing bowl. Add chopped veggies (and cheese and/or scallion) and combine thoroughly. Gently spoon in mixture into prepared muffin liners. Bake for approximately 20 minutes. These Frittata muffins are perfect for breakfast, lunch or snack and can be eaten warm or cold.

PACKING THE LUNCHBOX

Leave these in the muffin liners when you pack the lunchbox. My kids eat 2-3 at a time, and I love that they include both protein and fiber from veggies.