I’m mostly a sweet breakfast kind of gal. I guess that’s pretty evident from our overnight oats, slow cooker oatmeal, breakfast cookie and muffin posts. But sometimes, all you crave is the traditional diner egg breakfast.
But who has time to cook up a delicious omelet or frittata during the weekday morning rush? I know I definitely don’t! Well, you don’t have to wait until the weekend to enjoy your eggs and toast any longer. These individual make ahead frittata muffins will help satisfy your savoury tooth during the busiest mornings.
These egg, vegetable and cheese muffins can be made ahead of time and portioned out in your fridge for an easy grab-and-go breakfast option. Just pop them in the microwave when your ready to eat and breakfast is served! Pair them with some toast and your morning cup of java for a complete morning meal (yes, we consider coffee an ESSENTIAL part of breakfast!)
I’ve added onions, red pepper, mushrooms, and old cheddar, but feel free to use any vegetables you have floating around in your fridge. Broccoli and spinach would both be great and goat or feta would add a nice flavour. Or leave the cheese out all together. Add some turkey or ham if that’s your thing…or go just egg if you’re in more of a plain and simple kind of
These would also make a great salad topper for lunch or heat one up for your afternoon snack. Eggs for breakfast on a Monday morning? Yes, it is possible!
Dara
Vegetable and Cheddar Frittata Muffins
Serves | 6 |
Dietary | Vegetarian |
Meal type | Breakfast, Lunch, Snack |
Ingredients
- 1/2 an onion (chopped)
- 1 red pepper (chopped)
- 1 cup mushrooms (sliced)
- 4 eggs
- 8 egg whites
- 1/2 cup cheddar cheese (grated)
- 1/2 Tsp dried thyme
- 1/2 Tsp salt
- 1/4 Tsp pepper
- 1 1/2 Tbsp chives (minced)
Note
Add your favourite vegetables to these customizable egg muffins - broccoli, zucchini, and spinach would all be great, as would your favourite cheese in place of the cheddar. I find it helpful to use a ladle to pour the egg mixture into the muffin tins. Before removing, run a knife around the outside of the muffins to gently loosen them.
Directions
1. | Pre-heat oven to 350 and spray a 12 tin muffin tray with cooking spray. |
2. | Heat a non stick skillet over medium-high heat and spray with olive oil or cooking spray. Sauté onion for about 3 minutes or until it begins to soften. Add mushrooms and red pepper and sauté for another 5 minutes. Set aside to let cool. |
3. | In a large bowl beat together eggs, egg whites, cheese, thyme, and salt and pepper. Add vegetable mixture and mix well. |
4. | Divide evenly among muffin tins and sprinkle tops with minced chives. Place in oven for about 25 minutes, or until set and lightly browned. Let cool for about 10 minutes before removing from muffin tins. |
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