By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL
Start your day right with these Easy Egg Frittata Breakfast Muffins! They are packed with vegetables and protein, baked in advance … and portable for when you’re on the go!
Although I get up at 6:00am in the morning, it seems I’m always in a rush to get my son out the door at 8:25am to get him to school and me to work on time. My morning routine consists of a workout, preparing lunches, dinner prepping, waking up my teenage son to get him ready for school (which is a major chore in itself), and lastly, jump in the shower and get myself ready for work in a span of just over two hours. Oh, and I forgot to mention … have a quick and healthy egg breakfast to start the day right.
A toasted English muffin with avocado or instant oatmeal with berries are my usual go-to breakfast, but when I need a low carb, protein-packed, hot and savoury breakfast, I turn to these healthy breakfast egg muffins! They are tasty, easy to prepare, cooked ahead of time and refrigerated, but mostly, I like the fact that I can make them individually, just the way my family likes them.
Customize Your Own Frittata Muffin
You don’t need a lot of ingredients, simplicity is best. However, at times, I take the opportunity to use ingredients that I have leftover in the fridge. For example, if I had extra chicken from last night’s dinner, I would shred the chicken and add them to my egg fillings. Great too if you have any leftover steamed or roasted vegetables, and almost all fresh vegetables can be used. Use whatever you have on hand, this is the best way to use them up, because mostly everything goes well with eggs.
Here are a few combinations that my family enjoys, but the combinations are endless, and not limited to:
- Spinach, peppers & feta
- Mushroom, peppers & cherry tomatoes
- Bacon & cheddar
- Shredded chicken, broccoli & cheddar
- Cooked sausage, peppers & TexMex cheese
- Ham, cooked broccoli, and mozzarella cheese
Not only are these frittata egg muffins great for breakfast, but make for a delicious and nutritious lunch, or even an afternoon snack. They are also perfect for those on a keto or gluten-free diet!
In today’s recipe, I used spinach, feta, red onions, red peppers, and shredded cheese because that’s what I had in the fridge.
Easy Preparation and Great for Meal Prep
To make a 12 cup muffin pan worth of egg muffins, you’ll need about a dozen eggs in total. Chop your filling ingredients, and in a separate bowl, whisk your eggs together with salt and pepper. Preheat your oven to 350ºF. Brush or spray a 12 cup muffin pan liberally with oil, butter, or non-stick spray to prevent the egg muffins from sticking. Evenly distribute the filling ingredients among the muffin pans, then pour the egg mixture into each cup, filling about 3/4 full. The muffins will puff up while they cook in the oven, so don’t overfill to prevent overflow.
If you want to substitute whole eggs with egg white, keep in mind that for every whole egg, substitute with 2 egg whites or 1/4 cup of egg substitute.
You can store these egg cups in an airtight container or zip-top bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months. To reheat the egg cups, I simply place them on a plate and microwave for about 20-25 seconds (if refrigerated), or for 1 minute (if frozen, wrapped in paper towel) until they are warmed through.
Make a batch of these tasty egg frittata breakfast muffins and breakfast is ready in no time!
- Spinach, coarsely chopped (1 1/2 cup)
- Red bell pepper (1/2 cup)
- Red onion, finely chopped (1/2 cup)
- Feta cheese, crumbled (1/4 cup)
- Mozzarella and Cheddar, shredded mix (1/4 cup)
- Eggs (12 large)
- Salt and pepper, to taste
- Preheat conventional oven to 350ºF.
- If using the Sharp 24″ Superheated Steam Oven (SSC2489DS), use the Convection Bake function and bake at 325°F for 20 to 22 minutes.
- Liberally coat each muffin cup with cooking spray, oil, or butter.
- Distribute spinach, peppers, onions, and cheddar cheese evenly in six of the muffins cups
- Distribute spinach, onions, and feta cheese evenly in six of the muffin cups
- In a bowl, beat eggs until smooth. Season with salt and pepper.
- Pour the egg mixture and fill into each muffin cup to 3/4 of the way up
- Bake for 20 to 25 minutes, until the egg muffin cups are set.
- Let cool for a few minutes, and then remove them from the pan and enjoy immediately, or let cool completely and refrigerate for meal prep or freeze for later.