Frittata Egg Muffins are great to make ahead for healthy on-the-go breakfasts all week long. Fill them with your favorite vegetables such as broccoli and mini sweet peppers!
This post is sponsored by 4Earth Farms. All opinions are my own.
These frittata egg cups are something I’ve made a variation of so often throughout the years, whether I was meal prepping for a private chef client or for myself, or adding them to a brunch menu back in my catering days. I’ve always had a penchant for miniature versions of foods, and mini frittatas are no exception. Their compact size make them great for toting on the go.
Light and fluffy thanks to cottage cheese and a bit of tapioca starch blended into the egg mixture, what I love most these frittata egg muffins them is their versatility as far as the vegetable filling is concerned. Pretty much anything goes so I’ve done tons of vegetable combinations over the years, but today I’m using organic broccoli and mini sweet peppers from 4Earth Farms.
These fresh and colorful vegetables really jazz up these frittata muffins, in addition to providing a morning dose of antioxidant rich nutrients. You can’t do much better than a protein and vegetable rich breakfast to start the day.
What you’ll need to make these frittata egg muffins
- 2 teaspoons avocado oil
- ½ cup onion minced
- 4 ounces 4Earth Farms Organic Mini Sweet Peppers about 4-5, chopped
- 1 cup 4Earth Farms Organic Broccoli Florets finely chopped
- 1/2 teaspoon salt (plus more to taste)
- Black pepper to taste
- 8 large eggs
- 1/2 cup cottage cheese
- ½ teaspoon tapioca starch
Variations
To make these frittata egg muffins recipe dairy free, substitute the cottage cheese with 3 tablespoons of plain unsweetened oat milk and 2 tablespoons of nutritional yeast.
Feel free to add any other vegetables in your kitchen that need to be used up. Anything from spinach or kale to sweet potatoes and mushrooms will work!
For additional cheesy goodness, add 1/4 cup to 1/2 cup of shredded cheddar, mozzarella or Parmesan to the mixture.
More healthy breakfast recipes you’ll love
- Healthy Date Oatmeal Breakfast Cookies
- Carrot Cake Breakfast Bars with Maple Coconut Icing
- Dairy Free Vanilla Mango Breakfast Popsicles
- Clementine Creamsicle Smoothie
Thanks for reading! Follow me on Facebook, Instagram, Twitter, and Pinterest! If you make these Frittata Egg Muffins, share it using the hashtag #LePetitEats!
Frittata Egg Muffins with Broccoli and Sweet Peppers
Frittata Egg Muffins are great to make ahead for healthy on-the-go breakfasts all week long. Fill them with your favorite vegetables such as broccoli and mini sweet peppers!
Ingredients
- 2 teaspoons avocado oil
- ½ cup onion minced
- 4 ounces 4Earth Farms Organic Mini Sweet Peppers about 4-5, chopped
- 1 cup 4Earth Farms Organic Broccoli Florets finely chopped
- 1/2 teaspoon salt plus more to taste
- Black pepper to taste
- 8 large eggs
- 1/2 cup cottage cheese
- ½ teaspoon tapioca starch
Instructions
- Preheat the oven to 350ºF. Generously grease a 12 cup muffin tin with nonstick spray; set aside.
- Heat avocado oil in a large skillet over medium heat. Add onion and pepperand cook, stirring, until softened, about 5-6 minutes.
- Add broccoli and cook until softened, about 5 minutes more.
- Season vegetables with salt and pepper to taste. Remove from heat and set aside to cool.
- Add eggs, cottage cheese, tapioca starch and 1/2 teaspoon of salt to a blender. Blend until completely smooth.
- Evenly distribute the vegetable mixture in the prepared muffin pan.
- Pour the egg mixture evenly over the vegetables (the muffin cups should be about ¾ full) and give the contents of each cup a gentle stir.
- Bake for about 15-20 minutes, until the centers are just set (a small jiggle in the center is fine).
- Let cool for about 10 minutes, then run a butter knife around the edges if needed to help loosen. Transfer to a wire rack to cool. Enjoy immediately or store in a covered container in the refrigerator for 4-5 days.
