Veggie and Cheddar Frittata Muffins
Bite-sized egg cups perfect for brunch or a quick breakfast on the go.
- Prep time: 15 minutes
- Cook time: 25 minutes
Picture golden mini frittatas, perfectly fluffy, loaded with broccoli, bell pepper, and melty cheddar. These savory muffins come together in no time and taste amazing hot, warm, or even cold. Ideal for busy mornings or casual appetizer spreads.
Ingredients
-
broccoli
-
chives
-
crème fraîche
-
eggs
-
bell peppers
-
salt and pepper
-
cheddar cheese
shredded -
tomatoes
Recipe steps
Preheat the oven
Set your oven to 350°F (180°C) and lightly grease a 6-cup muffin tin (or use silicone liners).
Prep the veggies
Finely chop the cooked broccoli, chives, bell pepper, and seeded tomato. Set aside.
Beat the eggs
In a large bowl, whisk the 6 eggs with the cream (or whole milk). Season generously with salt and pepper.
Assemble the muffins
Divide the vegetables and shredded cheddar among the muffin cups. Gently pour the egg mixture over the top, filling each cup about three-quarters full.
Bake
Bake for 20 to 25 minutes, until the muffins are puffed up and golden. Check doneness with the tip of a knife—it should come out clean.
Enjoy
Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
Tips and variations
- Swap the broccoli for spinach, mushrooms, or zucchini depending on your mood or what’s in the fridge.
- No cheddar? Try gruyère, crumbled feta, or fresh goat cheese instead.
- Add diced ham or bacon bits for a heartier version.
- These muffins keep for 3 days in the fridge and reheat beautifully in the oven or microwave.
Anti-waste tips
Broccoli stems are edible! Peel and grate them to add to the mix, or save them for soup.
Got wilted chives? Blend them with cream cheese for a quick spread.
Leftover egg whites can be frozen in an ice cube tray for later use (meringues, financiers…).
