RecipeFrittata Muffins

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 8 g
  • Total Fat: 5 g
    • Unsaturated Fat: 3 g
    • Saturated Fat: 2 g
  • Cholesterol: 125 mg
  • Total Carbohydrate: 4 g
  • Dietary Fiber: 1 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 160 mg

Can’t decide what to have for breakfast: Eggs or a muffin? Enjoy them both. This frittata muffin is loaded with nutrient-rich veggies and rich in protein, making it the perfect option for a satisfying morning meal.

Note that you can opt for liquid egg substitute for convenience (use ¼ cup liquid egg per 1 whole egg). You can use half whole eggs and half egg whites, or all whole eggs if you prefer. While I’ve also given you the option to choose your own herb adventure (my family is crazy for dill!), you can take your muffin on a different veggie journey and cheese escapade. Just make sure to sauté whichever veggies you choose to add to remove any excess water before incorporating them into your egg mixture. And if you have a doughnut tin on hand, make ‘em in that, instead, for a fun twist. Get cracking!

  • Prep time
  • Total Time
This recipe makes 12 muffins
  • • 8 large whole eggs
  • • 4 large egg whites
  • • ½ cup low-fat Greek yogurt or light sour cream
  • • ½ teaspoon kosher salt
  • • ¼ teaspoon ground black pepper
  • • 2 to 4 tablespoons minced fresh herbs (any preferred including parsley, basil, dill, chives, thyme, etc.)
  • • 1 medium yellow onion, finely diced (about 1½ cups)
  • • 1 medium red bell pepper, finely chopped (about 1 cup)
  • • ¾ to 1 cup 2% reduced-fat shredded sharp cheddar cheese, divided*

*You can choose to add all of the cheese into the mix or add a portion (½) and reserve the other ½ to sprinkle over the tops before placing them in the oven.


Preheat the oven to 350˚F. Mist a muffin with nonstick oil spray and set aside. (If using paper liners, lightly mist the insides.)

Liberally coat a skillet with oil spray and warm over medium-high heat. Add the onion and bell peppers, and sauté about 5 to 7 minutes, until they’re soft and slightly browned. Remove from heat and allow them to slightly cool while you prepare the eggs.

In a mixing bowl, add the eggs, egg whites and yogurt or sour cream and blend using a whisk. (It’s okay if you have small lumps of yogurt or sour cream throughout) Add the salt, pepper, and minced herbs.

Add the sautéed veggies into your egg mixture and stir. Add all or half of the cheese (*see note). Pour ¼ cup omelet batter into each of the doughnut or muffin tins (should reach to just to top of the muffin compartment) and sprinkle optional cheese over the tops. Bake in the oven for about 20 to 25 minutes, or until eggs are firm and cooked. Carefully remove from tins and serve.

You can store leftovers in the fridge in an airtight container or ziptop bag for 3 to 4 days.

Nutrition provided for 1 muffin.

Try my Asparagus, Swiss Chard and Feta Frittata.