Mini Egg Frittatas

  • Serving Size3 - 4


    • 10 large eggs
    • 1 c bell peppers, chopped
    • 1/2 c onion, chopped
    • 1 c cooked crumbled breakfast sausage or bacon
    • 1 c spinach, chopped
    • 1 tsp kosher salt
    • 1/2 tsp ground black pepper



    Preheat oven to 350 F. Spread approved oil in muffin pan.


    Heat approved oil into a frying pan over medium high heat. Add the bell pepper and onion and sauté for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping T into each mini muffin cup.


    Next whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the mini muffin tin, leaving 1/4″ from the top.


    Cook for 23 to 25 minutes, or until the egg has puffed and comes clean with a toothpick.


    Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.


    Store in the an air tight container in the refrigerator. Eat within 5 days.

    Recipe adapted from:

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