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If you’re a meal-prepper, add these easy Muffin Frittatas to your Sunday must-make list. Equally as perfect when serving a crowd, these individual bite-sized egg dishes are a great on-the-go breakfast for busy workday mornings.
Preheat the oven to 400 F.
Over medium-high heat, sauté the diced bell peppers and spinach for about 5 minutes. Set aside.
Not crazy about bell peppers and spinach? Feel free to experiment with other veggies of your choice such as broccoli, onion, mushrooms, or cherry tomatoes.
In the pitcher, combine eight eggs, ½ cup of heavy cream, salt and pepper, two tablespoons of the cooled bell peppers, and ¼ cup of the shredded cheese. Blend.
Divide the contents in a prepared muffin tin. Top each egg mixture with the remaining bell peppers and shredded cheese.
Bake at 400 F for 10 to 12 minutes, or until the eggs are fully cooked and puffed up.
Recipe: Muffin Frittatas
Serving in this recipe: 12
|Total Fat: 8.3 g||12.8%|
|Saturated Fat: 4.2 g||21.1%|
|Cholesterol: 139.9 mg||46.6%|
|Sodium: 87.8 mg||3.7%|
|Total Carbs: 2.7 g||0.9%|
|Dietary Fiber: 0.7 g||2.7%|
|Sugar: 1.5 g|
|Protein: 6 g||12%|
|Vitamin A: 19.5%||Vitamin C: 51.1%|
|Calcium: 7.1%||Iron: 5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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