These protein-packed Mini Frittata Muffins are a quick, easy, and customizable breakfast option. Perfect for meal prep or on-the-go mornings, they’re keto-friendly, low-carb, and endlessly versatile with your favorite mix-ins.
1/2cupcheese (cheddar, feta, mozzarella, or Parmesan)
optionalcooked bacon or sausage (crumbled)
optionalbell peppers (diced)
optionalspinach or kale (chopped)
optionalmushrooms (sliced)
optionalcherry tomatoes (halved)
optionalgreen onions (chopped)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or oil, or use silicone muffin liners.
In a large mixing bowl, whisk together the eggs, milk (or heavy cream), salt, black pepper, and garlic powder until smooth. Whisking thoroughly incorporates air, making the frittatas lighter and fluffier.
Stir in the cheese and any desired mix-ins, such as cooked bacon, diced vegetables, or herbs. Mix gently to combine.
Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full. Be careful not to overfill, as the mixture will expand slightly during baking.
Bake for 18-20 minutes, or until the frittatas are set and slightly golden around the edges. To test for doneness, insert a toothpick into the center of a frittata—if it comes out clean, they’re ready.
Let the frittatas cool in the pan for 5 minutes before carefully removing them. Cooling allows them to set further, making them easier to handle.
Serve warm, or store in an airtight container in the fridge for up to 4 days. Reheat as needed in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.