Description

These Mini Frittata Muffins with Dill are packed with flavor and nutrients, making them a great choice for a quick breakfast or snack. Made with eggs, cheese, and fresh vegetables, they’re simple to prepare and absolutely delicious!

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

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Instructions

Preheat the oven to 180°C (350°F) and grease a muffin tin.
In a bowl, whisk together the eggs, milk, cheese, salt, and pepper.
Fold in the diced bell peppers, chopped spinach, and optional bacon.
Pour the mixture into the prepared muffin cups and bake for 18–20 minutes, or until puffed and golden.

Notes

These muffins can be stored in the refrigerator for up to 3 days.
Feel free to mix and match vegetables to your preference.
These are great for meal prep and can be frozen for later use.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 10g
Cholesterol: 150mg