Breakfast Frittata Muffins are the perfect morning treat. This easy egg bites recipe is studded with sweet peas, salty feta and aromatic spring onions, providing you with a nutritious and tasty start to your day.
Why you should cook this
- Convenience – these individual frittatas are so quick and easy to make.
- Easily customised – tailor the additions to suit your tastes. See below for some variations.
- Vegetarian
- Portion controlled – The individual muffin portions help with portion control, making it easier to manage serving sizes and calorie intake.
- Perfect for Meal prep – Whip up a batch of make ahead mini frittatas for an easy grab and go breakfast on your busy mornings.
Variations
There are a number of ways you can switch up this recipe according to your tastes. Here are some ideas to try!
Swap the veggies – some great alternatives include peppers, spinach, chives, broccoli, grated carrot and kale.
It’s always best to finely chop the vegetables so they disperse evenly through the dish.
Some vegetables will require pre-cooking (see FAQs below for more detail)
Swap the cheese – if you don’t like feta you could try some grated cheddar, grated mozzarella, crumbled goat’s cheese or grated parmesan instead.
Add some meat – finely chopped chorizo or bacon or any leftover chicken or ham would taste great in these.
Experiment with herbs and spices – try incorporating different fresh or dried herbs like basil, thyme, oregano, or dill, as well as spices such as paprika, garlic powder, or onion powder to enhance the flavour.
Make it dairy free – use a dairy-free milk alternative such as soya or almond milk.
Serve With
These tasty breakfast egg muffins are very versatile. Enjoy them by themselves or, for a more balanced breakfast, serve with a slice of wholemeal toast or a quinoa salad.
FAQs
Why are my egg muffins watery?
You may have used vegetables with a high water content (tomatoes, spinach, courgette). You can still put these vegetables into an egg muffin but it’s best to fry them for a few minutes in a little oil to remove some of the moisture, then add them to the egg mixture.
You may have also used too many additions or perhaps have not cooked the egg muffins for long enough.
Why are my egg muffins rubbery?
You have cooked them for too long. Try reducing the cooking time by a few minutes.
Why do my egg muffins go flat?
The main reason may be that you have beaten your eggs for too long. This breaks down the structure of the egg and they aren’t able to hold their shape when cooked. Try whisking the eggs until just combined.
What is feta cheese?
Feta is a cheese originating from Greece and made from sheep’s milk. It has a crumbly texture and a tangy flavour with a strong salty taste.
Feta cheese is commonly used in Mediterranean cuisine and is often featured in salads, sandwiches, pastries, and various cooked dishes.
It adds a rich and creamy element to recipes and pairs well with ingredients like olives, tomatoes, cucumbers, and fresh herbs.
Is feta better for you than cheddar?
Yes, feta will be a better choice as it is lower in calories per gram than cheddar and is a good source of nutrients such as B vitamins, calcium and phosphorus.
Ingredients: Breakfast Frittata Muffins
Eggs – I use large chicken eggs and find that 8 are the perfect amount to make 12 muffins.
Peas – normal frozen peas or petit pois are fine.
Feta cheese – provides a salty, tangy flavour
Spring onions/scallions – I like the fresh taste of spring onions but you could substitute with white or red onion, chives or onion powder.
Milk – i like to use whole milk but you could substitute with semi-skimmed or a non-dairy alternative.
Parsley – flat leaf or curly parsley are fine.
Olive oil – I like to use olive oil for it’s nutrient profile but you could use vegetable oil or butter to grease the tin.
Salt and pepper – this dish will not need very much added salt as the feta has a high salt content.
How to Make Breakfast Frittata Muffins
- Blanche the peas – First, bring a saucepan of water to the boil and add your frozen peas. Simmer for 3 minutes then drain and leave to cool for a few minutes.
- Preheat oven and prepare the muffin tin – Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with the olive oil or line with silicone muffin cases.
- Make the egg mixture – In a large mixing bowl, crack the eggs and add the milk. Also add a small pinch of salt and pepper to taste. Whisk with a fork until just combined. Avoid over whisking.
- Add the vegetables and herbs – Add the peas, chopped spring onion, and chopped parsley to the egg mixture and stir until evenly distributed.
- Fill the muffin tin – Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle on the crumbled feta cheese, distributing it evenly.
- Bake – Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittata muffins are set and the tops are a light golden brown.
- Cool – Once done, remove the muffin tin from the oven and let the frittata muffins cool for a few minutes before carefully removing them from the tin.
- Serve – Breakfast frittata muffins are best served warm or at room temperature.
Storage Instructions
- Leftover breakfast frittata muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat from chilled, place them on a baking tray and cover with foil. Place in a preheated oven (180C) for 5 to 7 minutes or until piping hot.
- They can be frozen for up to 3 months. Reheat from frozen in the microwave (2 to 3 minutes) or in the oven at 180C for approximately 20 minutes or until piping hot all the way through.
More great breakfast ideas
Breakfast Frittata Muffins with Peas, Feta and Parsley
Ingredients
- 8 large eggs
- 1 cup frozen peas
- 1/2 cup feta cheese, crumbled 130g
- 3 spring onions, finely chopped
- 1/4 cup whole milk 60ml
- 2 tbsp parsley, finely chopped
- Salt and pepper
- Olive oil for greasing muffin tin or silicone muffin cases
Instructions
- Blanche the peas – First, bring a saucepan of water to the boil and add your frozen peas. Simmer for 3 minutes then drain and leave to cool for a few minutes.
- Preheat oven and prepare the muffin tin – Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with the olive oil or line with silicone muffin cases.
- Make the egg mixture – In a large mixing bowl, crack the eggs and add the milk, a small pinch of salt and pepper to taste. Whisk with a fork until just combined. Avoid over whisking.
- Add the vegetables and herbs – Add the peas, chopped spring onion, and chopped parsley to the egg mixture and stir until evenly distributed.
- Fill the muffin tin – Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle on the crumbled feta cheese, distributing it evenly.
- Bake – Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the frittata muffins are set and the tops are lightly golden brown.
- Cool – Once done, remove the muffin tin from the oven and let the frittata muffins cool for a few minutes before carefully removing them from the tin.
- Serve – Breakfast frittata muffins are best served warm or at room temperature.
Notes
- Leftover breakfast frittata muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat from chilled, place them on a baking tray and cover with foil. Place in a preheated oven (180C) for 5 to 10 minutes or until piping hot.
- They can be frozen for up to 3 months. Reheat from frozen in the microwave (2 to 3 minutes) or in the oven at 180C for approximately 20 minutes or until piping hot all the way through.
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