Mini Egg Frittatas

10 large eggs
1 cup chopped bell peppers
1/2 cup chopped onion
1 cup cooked crumbled breakfast sausage, bacon or diced ham
1 cup chopped spinach
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

  1. Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
  2. Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and saute for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup.
  3. Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving 1/4" from the top.
  4. Cook for 23 to 25 minutes, or until the egg has puffed and comes clean with a toothpick.
  5. Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.
  6. Store in the an air tight container in the refrigerator. Eat within 5 days.

  • To make these without meat, try substituting mushrooms.
  • For a yummy addition mix in 1/2 cup shredded cheddar cheese.
  • To make these even easier simply whisk the eggs together and then stir in the rest of the ingredients and skip the pre-cooking.
  • A silicone muffin pan will be your best friend with these ;)

Original Recipes: Mini Egg Frittatas @

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