Egg Muffins (aka Mini Frittatas or Mini Crustless Quiches)

Egg Muffins (aka Mini Frittatas or Mini Crustless Quiches)

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Author: Vincci Tsui, RD

Recipe type: Breakfast

Makes: 6

Ingredients

• 2 tsp (10 mL) cooking oil

• ~1 cup total of vegetables (i.e. onion, peppers, mushrooms, zucchini, spinach, cherry tomatoes, etc.), finely diced (can also include diced cooked meat)

• 6 eggs

• ¼ cup (60 mL) skim or 1% milk

• 1 Tbsp (15 mL) dried parsley or thyme (optional)

• ½ cup (125 mL) shredded cheese

• 2 green onions, chopped (optional)

Instructions

1. Preheat oven to 375˚F. Grease 6 muffin cups, or spray with non-stick cooking spray.

2. Heat oil in a pan over medium-high heat. Sauté vegetables until slightly softened, about 3-5 minutes. (You can skip this step if ingredients are already cooked.)

3. Divide vegetables and meat (if using) evenly between muffin cups. They should be about half full.

4. In a medium bowl, whisk together eggs, milk and herbs (if using). Pour into muffin cups over vegetables. Sprinkle shredded cheese and green onions (if using) over the mini-frittatas.

5. Bake until egg is set, about 15-25 minutes. Let cool for about 5 minutes before running a thin knife around each frittata to remove. Serve immediately or let cool completely before storing, covered, in the refrigerator for up to 3-4 days, or in the freezer, wrapped individually in plastic wrap, for up to one month.