Mini Egg Frittatas – these egg muffins are full of protein and veggies, and less than 80 calories each. They are great for Whole30, 21-Day Fix or Paleo diets. So easy and delicious!
I started making these mini egg frittatas back when I did my first Whole30, and have been making them at least once a month ever since. Sometimes, I’ll double the batch so we have them for the whole week. They’ll stay good in the refrigerator for about 5 days. You can customize with your favorite veggies and meats, but we love the sweet bell pepper with ground sausage.
These mini egg frittatas are the perfect grab and go breakfast for crazy mornings because they can be made ahead of time. Just reheat in the microwave for a quick breakfast or healthy snack.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and saute for 2 to 3 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each 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 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.
-To make these without meat, try substituting mushrooms.
-For a yummy addition mix in 1/2 cup shredded cheddar cheese.
-To make these even easier simply whisk the eggs together and then stir in the rest of the ingredients and skip the pre-cooking.
-A silicone muffin pan will be your best friend with these ;)
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