Breakfast doesn’t have to be boring. These delicious frittata muffins with broccoli, red peppers, and chopped red onions are fun, healthy, and so easy to make!
Breakfast is my favorite meal. Well, if you don’t count snacks that is. Even then, breakfast is up there. I love a good ole’ “breakfast for dinner.” I love a savory breakfast and a sweet one just the same. Listen, all I know is, there are always some eggs and pancakes calling my name. Somewhere.
And while I enjoy the traditional sit-down breakfast, sometimes that’s not possible. With kids that have to go to school, and adults that need to leave for work, having some great grab-n-go breakfast options is such a lifesaver.
And while store-bought granola bars or a piece of fruit are convenient, there are other healthier and satisfying options.
These Frittata muffins are one of them.
Here’s what I absolutely love about this recipe:
It’s easy to make. Too easy. All you need to do is chop up your veggies, whisk your eggs, mix everything together, and let it all fluff up in the oven. Go ahead and get ready in the meantime!
It’s so versatile! This recipe is my personal favorite. It’s been tried and perfected. The flavors are the ones my family and I absolutely love. Crunchy bites of broccoli, onions, and bright red peppers with parmesan cheese all in a fluff of eggy goodness sounds divine to me. But if there are other veggies you’d like to add? Go for it! Add spinach. Maybe some cherry tomatoes. Substitute the parmesan for feta! You can truly customize this dish!
It’s healthy! Seriously, instead of those sugary breakfasts (every once in a while is fine), or those empty calorie bars, serve your family these frittata muffins. They’re full of protein, vitamins, and many other essential nutrients that will guarantee a great start to your day!
If you’ve never made frittata muffins before, you need to try it! Like, yesterday.
How to Make Broccoli, Red Pepper and Red Onion Frittata Muffins
Steps
Preheat oven to 325°F.
Lightly grease 12 nonstick muffin tins and set aside.
Heat a large pan over medium heat and add avocado oil and chopped vegetables. Cook vegetables until soft. Season with salt and pepper.
Divide vegetables evenly into the greased 6 muffin tins and set aside.
Whisk eggs, salt, water together well then add cheese and whisk again.
Using 1/3 cup measuring cup, pour egg mixture over veggies distributing evenly between the 12 muffin tins.
Sprinkle with salt and pepper and grated cheese if desired.
Bake for 30-35 minutes or until cooked through.
Allow cooling a few minutes before removing from muffin pan.
Ingredients
- 1.5 cups chopped broccoli florets
- 1 cup chopped red pepper
- ½ cup chopped red onion
- 1 Tbsp avocado oil
- salt
- black pepper
- 12 eggs
- 3 Tbsp water
- ½ tsp salt
- ½ cup grated parmesan cheese
Instructions
Preheat oven to 325°F.
Lightly grease 12 nonstick muffin tins and set aside.
Heat a large pan over medium heat and add avocado oil and chopped vegetables. Cook vegetables until soft. Season with salt and pepper.
Divide vegetables evenly into the greased 6 muffin tins and set aside.
Whisk eggs, salt, water together well then add cheese and whisk again.
Using 1/3 cup measuring cup, pour egg mixture over veggies distributing evenly between the 12 muffin tins.
Sprinkle with salt and pepper and grated cheese if desired.
Bake for 30-35 minutes or until cooked through.
Allow cooling a few minutes before removing from muffin pan.
Nutrition Facts
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