Cheesy Mini Egg Muffins

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    mini egg muffins
    mini egg muffins
    Cheesy Mini Egg Muffins
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    A bite sized, protein-packed way to start the day.
    Servings8people
    Prep Time10minutes
    Cook Time25-30minutes
    Cook Time
    25-30minutes
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    Ingredients
    • 1 1/2 cup egg beaters or 2 eggs and 8 egg whites
    • 2 cups bag frozen vegetable mix of choice thawed and squeezed dry, 16 oz
    • 1/2 cup freshly grated parmesan cheese or shredded mozzarella
    • 1/2 cup red pepper diced (or onion, or vegetable of choice)
    • 1/2 teaspoon salt
    • pepper to taste
    Instructions
    1. Preheat oven to 450 degrees. Spray muffin tin with non-stick cooking spray.
    2. Microwave frozen vegetables for 3-4 minutes, or until thawed. Squeeze dry.
    3. In a large bowl, beat eggs until foamy. Add veggies, 1/4 cup cheese, salt and pepper. Stir until well combined.
    4. Divide egg mixture into 10 muffin molds. Fill about 3/4 full. Top with remaining 1/4 cup cheese.
    5. Bake for 20-25 minutes, or until eggs are set and slightly browned on the top. Remove from the oven and let cool until able to handle.
    6. Remove by sliding a knife between the egg and the muffin tin to loosen frittata.
    7. Enjoy warm!
    Recipe Notes

    Courtesy of: DashingDish.com

    Search Recipes by Course or Cuisine!
    Ingredients
    • 1 1/2 cup egg beaters or 2 eggs and 8 egg whites
    • 2 cups bag frozen vegetable mix of choice thawed and squeezed dry, 16 oz
    • 1/2 cup freshly grated parmesan cheese or shredded mozzarella
    • 1/2 cup red pepper diced (or onion, or vegetable of choice)
    • 1/2 teaspoon salt
    • pepper to taste
    Instructions
    1. Preheat oven to 450 degrees. Spray muffin tin with non-stick cooking spray.
    2. Microwave frozen vegetables for 3-4 minutes, or until thawed. Squeeze dry.
    3. In a large bowl, beat eggs until foamy. Add veggies, 1/4 cup cheese, salt and pepper. Stir until well combined.
    4. Divide egg mixture into 10 muffin molds. Fill about 3/4 full. Top with remaining 1/4 cup cheese.
    5. Bake for 20-25 minutes, or until eggs are set and slightly browned on the top. Remove from the oven and let cool until able to handle.
    6. Remove by sliding a knife between the egg and the muffin tin to loosen frittata.
    7. Enjoy warm!
    Recipe Notes

    Courtesy of: DashingDish.com

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