Perfect individual portion size and very easy to make. They are also great for eating on the go. Store leftovers in the refrigerator and reheat when you are ready to eat again.
Spinach, Tomato and Cheddar Muffin Pan Frittatas
Recipe type: Breakfast
Cuisine: Eggs
Serves: 6
Easy to make, easy to eat and perfect individual serving size
Ingredients
- 6 Large Brown Eggs
- ½ c. Fresh Baby Spinach, chopped into small pieces
- ½ c. Tomato, diced
- ¼ c. Yellow Onion, diced
- ½ c. Cheddar Cheese, shredded
Instructions
- Preheat oven to 350°. Lightly grease a muffin pan and set aside.
- In a bowl, beat eggs with a fork or whisk until the yolk and whites are well blended. Add all of the other ingredients and mix in.
- Next, equally distribute the egg mixture into the 6 cups of the muffin pan. Bake for 20-25 minutes, the center of each muffin should be cooked through. Let cool for 2 minutes, then carefully remove the egg muffins and serve.
- Enjoy!
Notes
Place left overs in the fridge and enjoy again later
Nutrition Information
Serving size: 1 Calories: 111.4 Fat: 7.5 g Saturated fat: 3.5 g Carbohydrates: 2.4 g Sugar: .6 g Sodium: 128 mg Fiber: .3 g Protein: 8.2 g
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Kristina Roumantzas says
Looks delicious!!!
Rose Mercado says
I love this recipe! They came out sooooo yummy! It’s so quick and easy to make!
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Michelle says
Thanks so much for sharing. These frittatas were an excellent addition to the brunch I hosted last Sunday. I plan to make more for the kids for breakfast during the week. Super easy and the perfect size.
lmk says
Thank you Michelle, I’m happy that you like the recipe!
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lmk says
Thank you so much!
Sandy says
These were truly amazing, and, so easy to make, a keeper.
lmk says
Thank you Sandy, I’m glad you liked them!
Kristin says
Can you freeze these for later? If so, how should they be packaged and for how long can they stay in freezer? Thanks!
lmk says
Hi Kristin, I have not tried freezing this so I am unsure. Let us know if you try it and how it worked out!
Kattie says
I love these but mine always sticks to my pan which makes it hard to clean. Any suggestions?
lmk says
Hi Kattie, you can try greasing the muffin pan some more so that there is additional oil to keep it from sticking.
Diane Champoux says
I wonder if putting your egg mixture into cupcake liners would be helpful? Just a thought.Dia
lmk says
You can anbsolutely use cupcake liners but it will change the texture so it’s really up to personal preference. Without the liner you get a nice even firm texture on all sides and it won’t leave any ridges (for appearance purposes).
Heather says
Hi,
I’m about to try this recipe. My question is; What muffin pan do you use? The picture looks like you used a giant muffin pan.
Thanks, Heather
lmk says
Hi Heather, I actually just used a regular muffin pan.
Nancy says
Great recipe! Very easy to make and so delicious! However, the recipe didn’t make quite enough. Maybe the muffin pan that I used was too big but the recipe only made 5 not 6 and the 5th one was like a half of one. Any recommendation for how to increase the recipe? Maybe I should add one more egg or use one cup of tomatoes instead of half a cup? Thanks!
lmk says
Hi Nancy, not sure what happened, you could try filling each cup less next time or you can make half of the recipe more and fill each cup to the top. Either way, you should be able to get 6 or more. Glad you enjoyed them!
Anonymous says
Can i add spices such as garlic powder and smoked paprika
lmk says
Of course! Add whatever you like to spruce it up. Let us know how it comes out!
Jill says
Tried These today for New Year’s Day brunch and they were very good! I definitely recommend adding some salt and pepper and I also added some thyme for more flavor. I didn’t have any tomatoes so I substituted it with chopped red pepper. I was able to get 8 muffins. I sprayed the muffin tin well and they did not stick at all.