Egg Frittata Muffins – Easy Meal Prep

Healthy Egg Frittata Muffin Recipe

I just sort of wing most of my cooking, so it’s hard to list the amounts; however, this is one meal you don’t need an exact recipe for as you can make it your own! I do eggs, egg whites, bell pepper, onion, turkey sausage, turkey bacon, and cheese.

You can put whatever you really want in them. Mushrooms and spinach do put off some water though, so your muffins will be slightly wet; if that doesn’t bother you then go ahead. I do a few like that in my batch, but not all, as some mornings I feel weird about spinach in my eggs.

Some ideas I have for future batches are steak and bleu cheese, taco seasoned ground meat with tomatoes and peppers, sundried tomato and chicken pesto (pesto mixed into the egg mixture); the possibilities are endless!

  1. Preheat oven to 350 degrees F.
  2. Mix 4 whole eggs and about 16oz. of egg whites (I use bottled egg whites). Season egg mixture to your liking (I do garlic salt, pepper, and Italian seasoning). Add about a tablespoon and a half of milk or cream and whisk together.
  3. Mince 1/2 red bell pepper or other veggies (I use a food processor for all the mincing) set aside. Press with paper towel to remove excess moisture.
  4. Mince 1/2 onion, 3 pieces of turkey bacon, and 3 pieces of turkey sausage to small pieces and cook/heat briefly in a sauté pan with some spray coconut oil.
  5. Spray a muffin tin with non-stick spray.
  6. If using spinach, tear a couple leaves to fit and place in bottom of tin. Pour egg mixture into muffin pan until about 2/3 way full.
  7. Add some bell pepper pieces, a good amount of sausage/onion/bacon mixture, and sprinkle of cheese to the top and bake at 350 for 20-22 minutes until risen and mostly set.

    Toppings add until full and placed into the oven
  8. Remove and pop out onto a wire rack to cool. They will deflate slightly as they cool; this is completely normal.
Egg puff puffs 🙂

Then you can store in Ziplocs or airtight container in the fridge for quick, on-the-go breakfasts (they last for about five days in the fridge). I put in Ziplocs and suck the air out. Microwave on a paper towel prior to reheat before eating!

I also freeze mine. I wrap them individually in plastic wrap and then store in a big freezer Ziploc. I pull two out the night before and put in the fridge to thaw.

And here you have healthy, delicious, on-the-go breakfasts!

I’d love to see what creations you come up with!



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