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Easy Fluffy Vegetable Frittata Muffins with Feta Perfect for Breakfast

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These easy fluffy vegetable frittata muffins with feta are quick, light, and packed with veggies, perfect for busy mornings or meal prep. They are portable, flavorful, and freeze well for convenient breakfasts or snacks.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/4 cup (60 ml) whole or 2% milk (or dairy-free milk)
  • 1/2 cup (about 75 g) crumbled feta cheese
  • 1 1/2 cups mixed vegetables, finely chopped or grated (red bell pepper, spinach or kale, zucchini or yellow squash, red onion or scallions)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano or thyme (optional)
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the vegetables: Finely chop about 1 1/2 cups of mixed vegetables. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the veggies for 3-4 minutes until slightly softened but not mushy.
  3. Whisk the eggs and milk: In a large bowl, vigorously whisk together 8 large eggs and 1/4 cup (60 ml) milk until the mixture is light and slightly frothy.
  4. Add seasoning: Stir in salt, black pepper, dried herbs, and garlic powder (if using). Adjust seasoning to taste.
  5. Combine feta and veggies: Gently fold in the sautéed vegetables and crumbled feta cheese, being careful not to overmix and deflate the egg mixture.
  6. Grease the muffin tin: Use non-stick spray or brush each cup with olive oil to prevent sticking.
  7. Fill muffin cups: Pour the egg mixture evenly into the 12 muffin cups, filling each about 3/4 full.
  8. Bake: Place the muffin tin in the oven and bake for 20-25 minutes. Check at 20 minutes by inserting a toothpick; it should come out clean or with a few crumbs.
  9. Cool slightly: Let the muffins rest for 5 minutes before removing them from the tin.
  10. Serve warm or store: Enjoy immediately or cool completely before storing in an airtight container in the fridge or freezer.

Notes

Use room temperature eggs for better fluffiness. Sauté veggies to reduce moisture and prevent sogginess. Whisk eggs and milk until frothy to incorporate air. Fold ingredients gently to keep mixture airy. Grease muffin tin well to prevent sticking. Cover with foil if muffins brown too fast but are not cooked through.

Nutrition

Keywords: vegetable frittata muffins, breakfast muffins, easy breakfast, meal prep, feta cheese, fluffy eggs, gluten-free, portable breakfast

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