Veggie Frittata Muffins

This recipe is adapted from The Incredible Egg.

Make a batch of these and have breakfast covered for the entire work-week.


6 eggs
½ cup of milk
¼ tsp. salt
1/8 tsp. pepper
1 cup shredded cheddar cheese (4 oz.)
1 cup chopped veggies (I used kale, tomato and green onion)
2 tablespoons chopped green onion


  1. Preheat oven to 350°F. Whisk eggs, milk, salt and pepper in medium bowl until well-blended. Add cheese and veggies; mix well. Divide evenly into 12 greased muffin cups, about ¼ cup each.
  2. Bake in 350°F oven until just set, 20 to 22 minutes. Cool on wire rack 5 minutes. Remove from cups; serve warm. These keep well in the freezer too: just microwave two for 20 seconds.

This yields 6 servings or 12 muffin frittatas.


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