Muffin Frittatas

Muffin Frittatas


"Individual frittatas, baked in muffin cups, are packed with colorful vegetables and Cheddar cheese."


32 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
  2. Bake in 350 degrees F oven until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.
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  • Muffin frittatas are great as an appetizer as well as for breakfast.
  • Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
  • Lighter Option – Recipe can be made with reduced-fat cheese, if desired.
  • This recipe is an excellent source of protein, choline, and a good source of vitamin A and calcium.
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  1. 104 Ratings


As I looked over recipes to make for breakfast this morning, I found many I would have loved to try but I knew I wouldn't be able to deal with the guilt afterward - so heavy with lots of cheese...

These were super easy and very tasty. I didn't have zucchini or red pepper so instead I used fresh spinach and mushroom. I also used 1/2 cup of cheddar and 1/2 cup of feta to give some extra fla...

On the positive side, these were tasty. However, I had other problems with these. First, the ingredients kept separating, and it was difficult to get an even mix of cheese, egg and veggies. T...

Just made these this morning. Basically, used the recipe but omitted zucchini added JD sausage and red/yellow/orange peppers since I had those on hand. Mixed the egg mixture in a blender and a...

2010-11-23 I made the first batch as written. They were too bland for our tastes. The second batch I made with a mixture of 1/2 good quality parmesan and 1/2 mozzarella plus about 1/8 tsp. gar...

Oh wow, these are fabulous! I baked a batch at night in order to freeze them for a quick breakfast, and I couldn't resist trying one before I threw them in the freezer, absolutely delicious, eve...

I have made several varieties of these low carb Muffin Frittatas. These by far, are the best. I doubled the recipe and used 6 jumbo egg yolks and 6 jumbo eggs. It was the perfect amount for 2...

I just made this recipe this morning (day after Thanksgiving). I was looking for a great base to start with, and this one worked perfect. It's easy to follow and doesn't require a lot of thought...

These were a great addition to our Easter brunch. The individual muffin portions made for easy serving. Just like tiny omelets, you could easily switch up the fillings for variety or use egg w...