Frittata Egg Muffins

5 from 1 vote

These easy frittata egg muffins are perfect for a healthy breakfast or meal prep! Made with eggs, spinach, tomatoes, onions, and feta cheese, they’re baked to perfection—no sautéing needed. They’re gluten-free, customizable, and easy to make—mix, pour, and bake!

Prep Time10

Cook Time20

Resting time10

Total Time40

Course: Breakfast

Cuisine: American, Mediterranean

Servings: muffins

Calories: 74kcal

Author: Dr. Nena Stefanovic

Ingredients

4 eggs large
¼ cup milk or heavy cream
½ cup onion chopped
2 handfuls spinach chopped
½ cup cherry tomato chopped
½ cup feta cheese crumbled
salt to taste
black pepper
1 tablespoon olive oil or cooking spray

Instructions

Preheat Oven – Set your oven to 350°F (175°C) and grease a muffin pan with cooking spray or olive oil.
Whisk the Eggs – Whisk together the eggs, milk or cream, salt, and pepper in a mixing bowl.
There is no need to sauté! Chop the onion, spinach, and tomatoes into small pieces. After mixing with the eggs, use a hand mixer to blend them slightly for a finer texture.
Assemble the Muffins – Carefully pour the egg mixture into each cup, filling about ¾ of the way.
Bake – Place the egg cups in the preheated oven for 18-22 minutes or until the eggs are set and slightly golden brown on top.
Cool & Serve: Let the muffins cool for a few minutes before removing them from the muffin tray. Enjoy warm or store them in the fridge for up to four days.
Quick Tip: Add a pinch of salt and pepper—remember, feta is already salty, so don’t overdo it!

Video

Notes

These are the nutrition facts for 1 frittata egg muffin. Serve 2-3 egg muffins.
The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
Store in an airtight container for up to 4 days.
Freeze for up to 2 months.
Microwave for 30–40 seconds or reheat in the oven at 300°F for a few minutes.

Nutrition