Mini Veggie Egg Frittata Muffins


Vegetarian, gluten-free


  • 8 large eggs
  • 5 egg whites
  • ½ cup milk, (2%, or whatever you like)
  • 1 finely diced green pepper
  • 1 finely diced red pepper
  • 1 cup baby spinach (roughly chopped)
  • ¼ cup chives, minced
  • ¾ cup finely diced yellow onion
  • ¼ cup crumbled goat cheese (you can sub for feta, cheddar, mozzarella, etc.)
  • Salt and pepper to taste
  • Olive oil (to grease the pan)


  • Lightly grease a muffin tin and preheat the oven to 350 degrees F. Beat the eggs, egg whites, milk, garlic powder, salt, and pepper in a medium sized mixing bowl.
  • Divide the chopped veggies between the muffin cups and pour the egg mixture over them. Fill the muffin tins almost to the top but don’t let it overflow. Sprinkle with goat cheese and chives. Bake for 15-20 minutes until egg mixture puffs up and is just set in the center (doesn’t jiggle when you shake the pan).
  • Let muffins cool for 5 minutes then gently separate them from the muffin tin with a knife to remove.
  • Muffins will keep in the fridge for up to 4 days.


Nutrition Facts (per one muffin): 77 calories, 4g Fat, 3g Carb, 12g Protein