Veggie-Packed Mini Frittata Muffins

25 min 6 serving(s) From 12m
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

  1. Preheat your oven to 180°C (350°F). Lightly grease a mini-muffin tin with olive oil or unsalted butter.
  2. 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.
  3. In a medium bowl, whisk the eggs together with the milk and a tiny pinch of black pepper.
  4. Stir in the chopped spinach, red pepper, and the grated cheddar cheese.
  5. Pour the mixture into the prepared mini-muffin tin, filling each cup about 3/4 of the way full.
  6. Bake for 12-15 minutes, or until the muffins have risen and the tops are firm and slightly golden.
  7. Safety Step: Insert a toothpick into the center of a muffin; it should come out clean, ensuring the egg is fully cooked through.
  8. Let the muffins cool in the tin for 5 minutes before removing them.
  9. Serve warm or at room temperature. For younger toddlers, you can cut the mini muffin in half vertically.

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