Description

Enjoy Mini Frittata Muffins with Dill, a delightful blend of eggs, cheese, and fresh vegetables. With simple preparation, these muffins make for a quick snack, healthy breakfast, or satisfying lunch option. They’re packed with flavor and perfect for meal prep or a family gathering.

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 eggs, milk, cheese, salt, and pepper.
Fold in diced bell peppers, chopped spinach, and optional cooked bacon.
Pour the egg mixture into muffin cups and bake for 18–20 minutes until the muffins are puffed and golden.

Notes

Feel free to add your favorite vegetables or cheese variations to customize these muffins.
These frittatas can be stored in the refrigerator for up to 5 days or frozen for longer preservation.
Excellent for breakfast on-the-go or as a savory snack.

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 8g
Cholesterol: 160mg