Mini Egg Frittatas

When I had Amelia, I realized quickly that one-handed foods are a must for any new mom. I really struggled with getting healthy foods in because I wasn’t able to sit down for a proper meal.

So, my cousin, Carolyn, made these egg muffins for me and I’ve been making them ever since (even though I can finally sit down again for a meal!). I make them JJ bulk and they freeze great for quick breakfasts on busy mornings.

You can use any type of milk, vegetable and/or herb in place of the ones here, so it’s very flexible and quite easy to adjust.

Mini Egg Frittatas

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt and pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon thyme
  • 1 cup parmesan cheese
  • 1 cup red bell peppers, chopped
  • 1/4 cup chives or parsley, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Beat eggs, milk, salt, pepper, nutmeg, and thyme in medium bowl or blender until combined.
  3. Add cheese and veggies and mix well.
  4. Pour into 12 greased muffin tins, about ¼ – ½ way full each.
  5. Bake until just set, about 20 – 25 min. Let cool 2-3 minutes. Remove from muffin tins and serve warm. Enjoy! 

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