Veggie-Packed Mini Frittata Muffins

Colorful, bite-sized egg muffins perfect for little hands. These are loaded with finely chopped spinach and red peppers, offering a protein-rich breakfast or snack that is easy to grab and go.
Ingredients
- 4 large Eggs
- 2 tablespoons Whole Milk
- 0.25 cup Baby Spinach
- 2 tablespoons Red Bell Pepper
- 2 tablespoons Cheddar Cheese
- 1 teaspoon Olive Oil
- 1 pinch Black Pepper
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease a mini-muffin tin with olive oil or unsalted butter.
- Finely chop the baby spinach and red bell pepper. The pieces should be very small (approx. 0.5cm) to ensure they are easy to chew.
- In a medium bowl, whisk the eggs together with the milk and a tiny pinch of black pepper.
- Stir in the chopped spinach, red pepper, and the grated cheddar cheese.
- Pour the mixture into the prepared mini-muffin tin, filling each cup about 3/4 of the way full.
- Bake for 12-15 minutes, or until the muffins have risen and the tops are firm and slightly golden.
- Safety Step: Insert a toothpick into the center of a muffin; it should come out clean, ensuring the egg is fully cooked through.
- Let the muffins cool in the tin for 5 minutes before removing them.
- Serve warm or at room temperature. For younger toddlers, you can cut the mini muffin in half vertically.
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